Porterhouse steak
Porterhouse Steak
Porterhouse steak (/ˈpɔːrtərhaʊs steɪk/) is a type of beef steak that is cut from the rear end of the short loin and includes a T-shaped bone with meat on each side.
Etymology
The term "Porterhouse" originated in the 19th century and is believed to have been named after the porterhouse, a type of public house or tavern that served porter, a popular style of beer. The exact origins of the term are unclear, with several different establishments claiming to have first coined the term.
Description
The Porterhouse steak is a composite steak that's derived from the point where the tenderloin and top loin meet. It is larger than a T-bone steak, with a more generous portion of tenderloin attached. The steak is best cooked by grilling or broiling, and it's often served in a manner similar to T-bone, with the bone in and the larger piece of meat facing towards the diner.
Related Terms
- T-bone steak: A cut of beef that is similar to the Porterhouse steak, but smaller in size.
- Tenderloin: The tender muscle that runs along both sides of the spine, one of the two main muscles in a Porterhouse steak.
- Top loin: The larger muscle in a Porterhouse steak, also known as the strip steak.
- Short loin: The part of the cow from which Porterhouse steaks are cut.
See Also
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