Porterhouse steaks

Maverick2272

Maverick2272

Stewed Monkey
Just picked 4 of em up from the store, Choice grade. Now, I am used to grilling up smaller steaks all the time, but these are huge!
So, any tips on grilling them up? Anything I need to different then say a sirloin or New York Strip?
 
I cook porterhouse like I do any other steak. It's not my favorite cut, but if they're on sale hell yeah I'll buy some for the freezer. I've got some in the freezer now. Some people like that there are two different steak in one, a strip side and a loin side. I'm not a big fan of strip so I just like the porterhouse for what it is, one big hunk of steak! I also find that the meat close to the bone tends to stay a little more rare than the rest. But yeah, Mav, whatever your favorite method is will work.
 
I love Porterhouse!

Well, are they THICKER than the steaks you normally grill? If not, just do the same.

Lee
 
No, I think they are about the same thickness, about 3/4 of an inch. Not as thick as I like, but again on sale so I couldn't resist.
 
be sure to post some pics. When cooking steaks on a grill, I love to put a chunk of applewood on the hot coals. The smoke gives the steak a really nice flavor.
 
Porter Houses are the crème de la crème of T-Bones. The best T-Bone you can get (from a regular domestic cow that is). While it IS a NY Strip on the long side and a Club Steak (super hard to find) on the short side, BOTH are better when attached to the bone.

During grilling, the bone diffuse the heat making the meat right next to the bone as tender as any Filet Mignon, and the bone cooking and releasing a bit of the marrow only sweetens the meat.

You’ve got your hands on one of the best T-Bones there is. Enjoy.

As others said, cook it as usual. About 4-5 minutes per side for medium rare, rest, then chow down. You’re in for a treat. Especially at that price since Porter House is typically 3 or more dollars per pound above a regular T-Bone.

What kills me, if you shop right, you can find NY Strip for 9.99 or more a pound, but a T-Bone or Porter house for 5.99 or less. DUH!!!

Porter Houses are typically more marbled than a regular T-Bone, so you are sitting pretty!

Great job man!! :thumb:
 
I think you are slightly wrong in the name of the cut. A porterhouse consists of a strip and a tenderloin, separated by the bone. A club is that portion of bone in steak left if the tenderloin has been stripped prior to cutting. A T bone and a porterhouse are essentiallly the same cut, except that the Porterhouse has a larger portion of tenderloin.
 
bigjim said:
I think you are slightly wrong in the name of the cut. A porterhouse consists of a strip and a tenderloin, separated by the bone. A club is that portion of bone in steak left if the tenderloin has been stripped prior to cutting. A T bone and a porterhouse are essentiallly the same cut, except that the Porterhouse has a larger portion of tenderloin.
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Seems you’re partially right. It’s the strip side that get’s called the Club Steak (sometime even called a Delmonico). Been a while since I read that book. Guess I should’ve Googled before typing.

But the bone need not be in it to be called a Club. It can be bone-in, but the bone is not required to earn the name.
 
Is not the club with the bone removed a strip steak?
Funny thing about club-delmonico, I have not noticed them for a while. Used to be on nearly every steak house menu. IMO any steak (or chop) cooked bone in tastes better than bone out.
Whatever the name, about a pound or two of it quickly seared then passed through a warm room to finish is some good eating
 
fillet/tenderloin and NY strip bone in the middle. i only buy them when they are a good price because i only like the strip side. i give the fillet/tenderloin to my daughter.

i cook my porterhouse steak on my cast iron stovetop grill pan

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Around here delmonicos and ribeyes are interchangeable. The same steak called a ribeye in winter is called a delmonico in the summer, even though Delmonico's was known for their NY strips. And this is the first time I even heard of a club steak. Club?
Again, it must be a regional thing.
 
And yeah, nice steak Peepers. I could live on that juice with a nice soft piece of garlic bread to sop it all up.
Course I'd want to eat the steak, too ;^)
 
chowhound said:
Around here delmonicos and ribeyes are interchangeable. The same steak called a ribeye in winter is called a delmonico in the summer, even though Delmonico's was known for their NY strips. And this is the first time I even heard of a club steak. Club?
Again, it must be a regional thing.
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Funny you should say that......GE has Boneless Ribeye Delmonico Steaks for $7.99lb.

The club steaks here look like a ribeye on a bone. They're really good...
 
around here:
porterhouse/t-bone
club/rib eye
shell/ny strip
at different times and different prices depending on the name.

i have seen and ordered delmonico at only 2 resturants in my area and i never see them at the market.
 
High Cheese said:
Yeah, I only heard a Delmonico being a ribeye...thick cut ribeye.
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the delmonico i get at the franklin steakhouse in NJ is really thick and large (which i like because i am a small eater so i share with someone or take left over home for a second meal). very juicy and flavorful. it looks like a large rib eye. i am a steak and beef person!!
 
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