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**troymeister** · September 15, 2019, 12:06 PM

Funny you mention the Porterhouse T-bone question. I have been pondering the same thing for a while.

My very local grocery store (Ed's Way) has helped me make up my mind. Their ribeys which are high quality and delicious are +/- 13.99 lb. The sometimes Porterhouses or T-bones Have been 8.99 lb. So I have been gravitating towards the Porterhouses.

I know the butcher and he will special cut the Porterhouse about 1 1/4" to 1 1/2" thick.

Reverse seared they are killer good. So the ribeye has that nice sort of fatty flavor and that porterhouse and the t-bone or porterhouse has more of that leaner steak flavor. Both good. So when the ribeys are on sale I buy them. Lately it has been the Porterhouses that are on sale. Nobody has complained yet...

**Greygoose** · September 15, 2019, 01:49 PM

Porterhouse is my go to,,,,
1-1/2â€ ,drybrined and reverse seared and this dude is ready to pop another cholesterol pill with a smile
All done on my Jumbo Joe

**CaptainMike** · September 15, 2019, 03:01 PM

Our butcher had CAB porterhouses on sale for $7.99/lb a few weeks ago. I bought 8 of them so they're in vogue at our house!! I like them a bit thicker than he cuts them, but I won't quibble at that price.

They also had a sale on pork butts for $1.59/lb last Friday. Myself and a couple of other guys were sitting in his parking lot when he opened.

**Huskee** · September 15, 2019, 03:25 PM

I see less bone-in steaks where I shop, it's almost rare to find them. Maybe it's not so much the p-house but the bone-ins that are losing their hold with grocery shoppers? They seem to still be popular in steakhouses.

**JimLinebarger** · September 15, 2019, 03:33 PM

They are hard to find around here. I have called around and found some and so I ordered them. When I went to get them they were already packaged. When I got them home they were only just about 1" thick. When I talked to one store the "butcher" told me all t-bones were porterhouse. That didn't sound right to me since at the time I thought Porterhouse was just the first cut. So I looked it up and found the difference. All porterhouses are t-bones but not the other way around. Learned it has to do with the thickness of the filet from the bone. So I then realized that the ones I got were not really porterhouses but slightly larger t-bones. If I order local again, I'll do it in person and hopefully they will cut to order.

**HouseHomey** · September 15, 2019, 07:10 PM

Porterhouse.... MEH..

A good "Florentine" is another issue altogether.

one side cooks faster, one side is bigger, you pay for the extra inedible waste and plus you gotta cut all that way around that bone. Then you cut your lip and or tongue gnawing at those crevices trying to get the last of the meat in there. So
much work.

I’m exhausted!

honestly though if it’s priced right I’ll eat just about anything.

**Potkettleblack** · September 15, 2019, 07:42 PM

I’m with HouseHomey on this. Not a big filet fan, especially if it’s not cooked perfectly. And getting the strip right with the filet is a bit tricky. And ATC, if I were gonna challenge people to eat an absurd amount of prime cut, 36 Oz of ribeye would be a harder eat, given the satiation effects of fat and protein.

Ive has it in Florence, and it was good. I’ve replicated at home, and it’s good. But I’d rather have a Bible thick strip steak. Or a nice skirt steak.

**treesmacker** · September 15, 2019, 08:17 PM

Well, here in Grants Pass, Oregon you can get a very excellent 24 oz. Porterhouse at "115 Broiler" steakhouse ($41). Though I have noticed the meat cases are not loaded with T-Bones and Porterhouse like they used to be.

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The 115 Broiler Steakhouse is Southern Oregon's Best Kept Secret, It is considered the best steakhouse in Southern Oregon.

Our Menus | One Fifteen Broiler - Steakhouse Grants Pass Oregon

https://onefifteenbroiler.com/our-menus

The 115 Broiler Steakhouse is Southern Oregon's Best Kept Secret, It is considered the best steakhouse in Southern Oregon.

**ScottyC13** · September 16, 2019, 05:27 AM

This reminds me of a time about 25 years back when my wife and I were at the store. I saw some "Porterhouse Tails" in the cooler section on sale. I said, "Let's get them". She gave me this really odd look. Then it dawned on me. I said, "It's not tail meat! It is the tip of the Porterhouse they trim to get the right shape!"

A lady standing behind us said, "I thought that too!"

They were delicious of course.

I haven't seen Porterhouse for a while either. My main grocer doesn't even carry brisket anymore either due to low demand.

**klflowers** · September 16, 2019, 07:15 AM

I love a good porterhouse. It is my favorite cut. Use the cold grate method to cook them and they come out pretty perfect. My last one:

**au4stree** · September 16, 2019, 08:39 AM

For me, I've always liked ribeye and strip steak never appealed to me. Having said that, I won't turn away a nice t-bone or porterhouse, it just isn't what I prefer. I grew up eating ribeye, simply because that's what my parents served us when it was "steak night". I do think the "tomahawk" trend is silly, I don't get the appeal. Kind of like grill marks, doesn't add anything to the taste of the meat.

**fzxdoc** · September 16, 2019, 09:35 AM

I'd be down for a nice thick porterhouse if I could find one. I always loved that cut. It's what the "rich folks" ate when we were growing up and chowing down on Hamburger Helper instead.

Steak night was a large, well done and dry sirloin steak, divvied up amongst us all. It was a good impetus for me to want to get a good education and a well-paying job.