The Porterhouse Steak

Porterhouse steaks consist of a T-shaped bone with meats 
on both sides. The larger side contains meat from the strip 
loin, the smaller side contains the meat from the 
tenderloin.

Porterhouse really is just a large T-bone steak, if the 
diameter of the tenderloin is 1 1/2 inches or larger it 
is called porterhouse, anything less is a t-bone. It is 
cut farther back in the animal than the T-bone steak. 
The porterhouse has well-balanced flavor and texture 
and is a great grilled steak recipe.

Because both the loin and tenderloin are quite forgiving a

Porterhouse can be cooked any way you like. It is perfect

grilled but can also be broiled, sauteed or pan-fried.

Use light seasoning and try not to cook it beyond

medium at the most!

The Porterhouse Steak is the ultimate steak for some aficianados.  This monster was just over five pounds, with a tenderloin side that was easily four inches wide and a beautiful strip loin side!

I let this huge lump of meat dry age in the bottom of the fridge for seven days, when it came out I trimmed off the dry meat and readied it for the grill.

Thats over five pounds of organic beef sitting there.  That is a normal sized teacup in the background.  This piece of beef was a very large lump to say the least!

You can see the tenderloin on the left hand side and the strip loin on the right.  I like to keep the seasoning simple for these organic steaks, just salt and pepper and olive oil.  I love to taste the buttery texture of this meat without a lot of extraneous flavours on the outside.  I sear it on the highest heat I can get out of the grill, then move it off of the charcoal and onto the indirect side of my fire and put the lid on my Weber and leave the lump till it hits about 115 F internal on the thermometer.  Then off the grill it comes for a nice rest before getting cut up for plating.

Here it is right off the grill, resting for 5 minutes to redistribute the juices.  This monster hunk almost eclipses a dinner plate.  Now that is a wonderful thing!!!!

A steak this large can be cut into the two sections, tenderloin, and strip loin, then slivered and served to four peeps.  Giving each person a taste of both sections.  Here is the final plated result.  Served with potatoes and asparagus with a shrimp side!

Thanks again to Agustin the Butcher for cutting this one for me!!!

You can visit Agustin Monday - Saturday at

Caribana Wholesale Meat

441 King Street East
Hamilton, Ontario
L8N1C5

Phone: (905)522-5671