There are some people who say there is no difference between a T-bone steak and a porterhouse steak. It’s said that all you have to do is look at the same T-shaped bone. One side has meat, and the other side has more meat.
Although T-bones and porterhouses come from the same part of the cow (the short loin), they don’t have the same meat inside. Instead, they have the same type of meat. But the USDA (United States Department of Agriculture) has strict rules about how much beef should be on a roast or T-bone.
Find out what the difference is and why porterhouses are such highly sought-after steak cuts below.
As a true steak lover, I often find myself wondering just how many delicious porterhouse steaks I can get my hands on from a single side of beef. This prized cut combining both the tenderloin and strip loin is a go-to favorite for good reason – its tenderness and bold beefy flavor are hard to beat!
In this article, we’ll take a deep dive into answering the question of porterhouse steak yield per side of beef. Keep reading to learn everything you need to know about this king of steaks, from anatomy and portion sizes to cutting techniques and cooking tips. Let’s get ready to beef up our steak knowledge!
Breaking Down the Porterhouse
First things first, let’s talk about what exactly the porterhouse steak entails. This cut comes from the short loin primal, where the tenderloin and top loin intersect in a T-shape. One side of the T-bone is the tenderloin filet, while the other side is a flavorful strip steak.
To be called a porterhouse, the tenderloin section must be at least 1.25 inches thick at its widest point. This size differentiates it from the similar but smaller T-bone steak. Porterhouses tend to be quite hefty, with cuts weighing in at around 2-3 meaty pounds.
When portioning out a side of beef the short loin is cut into these large individual porterhouse steaks. The number you can yield depends on several factors, which we’ll explore in more detail next.
Estimating Your Porterhouse Porktion
So how many of these big beautiful steaks can you expect to harvest from a single side of beef? The exact number can vary based on a few key factors:
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Cow size Larger cows naturally equate to higher yields More meat means more steaks!
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Butchering: Precise knife work means less waste, resulting in more usable steak cuts.
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Tenderloin thickness: Thinner tenderloins limit the number of full porterhouses you can cut.
Taking these elements into account, a reasonable estimate is around 4-5 porterhouse steaks per half of a cow However, an extra large animal coupled with top-notch butchering could bump that number up to 6 or even 7 steaks.
To put it in pounds, a 500 lb side of beef will produce 40-50 lbs of porterhouse cuts. Trim loss during fabrication reduces that yield by about 15%. That leaves approximately 34-42 lbs, or 6-8 steaks when cut into standard 2 lb portions.
Bottom line – you can bank on getting several thick, meaty porterhouse steaks from each side of beef to enjoy. Let’s talk about how to pick and cook these beauties!
Choosing Your Cuts
When selecting your porterhouses, you’ll want to look for signs of prime quality:
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Marbling: Thin white lines of fat throughout the meat make for tenderness and flavor. Go for steaks graded “Prime”.
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Color: Cherry red tones indicate better aging and a healthier animal. Avoid steaks that look brown or dull.
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Firmness: Some firmness indicates freshness but steer clear of cuts that are overly hard.
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Size: For porterhouses, aim for around 2 lbs each for the perfect balance of meat to bone.
I also recommend sourcing steaks from reputable local butchers you can trust. Ask questions about breed, diet, aging and other factors that affect quality. An experienced butcher is a steak lover’s best friend!
Masterful Cooking Methods
Now for the best part – cooking up these monster porterhouse beauties! With a cut this thick and juicy, simple preparation is best to let the flavor shine.
Here are a few tips for porterhouse perfection:
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Pat dry and let steaks sit at room temp for 30-40 mins before cooking. This reduces moisture loss.
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Season just before cooking, as early salting can draw out too much moisture. A simple salt and pepper rub does the trick!
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Sear over high heat for that flavorful crust. Use charcoal or a screaming hot grill or skillet.
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Finish in oven at 450°F for more even cooking. 5-20 mins depending on doneness preference.
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Rest for 10 mins before slicing to allow juices to redistribute and reabsorb. So crucial!
The porterhouse’s two distinct loins require slightly different handling. The tenderloin cooks faster than the strip side, so be ready to adjust accordingly. Pay close attention while cooking to nail the perfect medium-rare doneness on both portions.
More Beefy Cuts to Love
While porterhouses might steal the show, there are so many phenomenal cuts of beef for steak fans to enjoy from a side of beef. A few of my other faves are:
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Ribeye – Tender, marbled, flavorful. The quintessential steakhouse cut.
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Sirloin – Leaner and affordable but still delivering nice beefiness. Great grilled.
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Chuck Roast – Tons of rich connective tissue makes chuck perfect for braising into fall-off-the-bone tenderness.
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Skirt or Flank Steak – Thin cuts packed with intense beef flavor, especially when marinated. Ideal for fajitas or stir fries.
No matter which cut you choose, with some sound sourcing and cooking advice, you’re sure to end up with an amazing steak. Happy grilling!
Alternatives to Porterhouse Steak
If you’re not sure if a porterhouse is right for you, try a T-bone instead. It tastes a lot like a porterhouse, but it has a little less meat and costs less. You can also opt for the filet mignon if you crave the tenderloin portion of a porterhouse steak. Or, choose the strip steak, which is also extremely tender and cooks perfectly on the grill.
Tips When Choosing Between Porterhouse vs T Bone Steaks
Here are some tips to help you find the best T-bone or porterhouse cut for your money.
First, be aware that some T-bones actually contain more of a filet piece than certified porterhouses. You can get a cut that’s similar to a porterhouse without having to pay the price of a porterhouse if you can find a T-bone with smooth filets. There are two types of steaks: porterhouse and T bone. You’ll need to use your detective skills to figure out how to get the most meat for the least amount of money.
Second, the numbers on the label will tell you for sure what kind of beef steaks you’re getting. An Institutional Meat Purchase Specifications (IMPS) number can be found on the label of meat that has been certified by the USDA. This code tells you what kind of meat it is according to USDA rules. It may also have a description of the meat following it, such as its quality, any ingredients that were added, etc. For porterhouse, look for code 1173; T-bone is 1174. (Note: This works with other steaks too, like rib eye or hanger steak, so you’re always in charge of your red meat!)
Finally, T-bones and porterhouses are made of two types of beef that cook at different rates and taste best at different temperatures. Here’s a cooking tip that you can try: When grilling your steak, build a flame on only one side of the grill. After sear the steak, cook it by keeping the strip over the flame and pointing the filet toward the part that is not on fire. This will leave the filet slightly rarer, resulting in a better-tasting steak.
Porterhouse Steak: Is It Worth The Hype?
FAQ
How many porterhouse steaks do you get from a cow?
How many steaks from a side of beef?
How much porterhouse steak is a portion?
How many people does a porterhouse steak serve?
How many calories are in a Porterhouse steak?
A 3-ounce serving of Porterhouse steak from the filet mignon side contains 185 calories. It has 9 grams of fat, with 4 grams saturated and 4 grams monounsaturated. The nutritional information of a porterhouse steak depends on which part you eat, but the facts overall are quite similar.
How is a Porterhouse Steak cooked?
To cook a Porterhouse Steak, first clean it by brushing off old food debris. Then, lubricate it with oil using a folded paper towel. Season with plenty of salt and pepper, which adds flavor and helps ensure a great crust. Place the steak on the grill at the hottest end and sear for approximately 2 ½ minutes.
Can you eat a Porterhouse steak whole?
While it is possible to eat a porterhouse steak whole, due to its size, most people prefer to cut it into strips for easy serving and an attractive presentation. To do this, simply run a sharp knife along the bone to separate the meat and then cut it into strips. There are many delicious side dishes to serve with this fancy steak.
How do I choose a good Porterhouse steak?
To choose a good Porterhouse steak, ask the butcher for a porterhouse, ensuring it’s not a T-bone steak. A good porterhouse should be deep red and cut at least 1 inch thick, preferably 1 ½ inches, to prevent it from drying out during cooking. The strip side of the steak should have a generous marbling of white, not yellow, fat.