I didn't grow up on Porterhouse/T-Bone (or most other steaks for that matter). But my wife and I visited our son who was doing a year of college abroad in Florence back around 10-15 years ago. As with so many things, once I see "the real deal", I have to try to duplicate it at home. In fact Richard Chrz's pictures above look a lot like how/what I attempted. Although I never see steaks like that pre-wrapped, they are readily available from local butchers around here. We probably do one of these about once every summer. Sort of our summer version of a Thanksgiving turkey. And yeah, one of these serves about four (or more) of us. I guess that makes me sort of a "lightweight" when it comes to devouring steaks.
Announcement
Collapse
No announcement yet.
The Porterhouse Lost It's Luster?
Collapse
X
-
Club Member
- May 2017
- 1847
- La Crescenta, CA
-
Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Growing up our family would go out to a steak house maybe twice a year. The steak house was "Joe Petrelli’s" and the unspoken rite of passage for a young man (I had 3 brothers) was to order and eat the "Joe’s Special". A 22-24 oz. Porterhouse steak. A lot of good memories watching my brothers work through that side of beef, being cheered on by family and my dad. It was my fathers favorite steak.
But not mine. IMHO, the porterhouse house is to tricky to cook properly, as has been mentioned by others. Also, NY strips and filets are not my favorite steaks. My preference is the rib-eye, cut from the small end. For size, volume and flavor, I think the Tomahawk rib-eye is superior to the Porterhouse. The Tomahawk rib-eye is the new Porterhouse.Last edited by TripleB; September 16, 2019, 01:03 PM.
Comment
-
I don't see the allure of a tomahawk. The amount of meat you get for a 24oz is about the same as a 16oz ribeye without the cutting and gnawing and the meat is cooked evenly through unlike the tomahawk which is very rare at the bone. I order one every once in a while when they don't have a 16oz ribeye but that is it.
- Likes 1
Comment
-
Club Member
- Nov 2017
- 7086
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I usually go for NY strip these days, as I have not seen good T-bones or Porterhouse steaks around here. Usually what they sell as a T-bone hardly has any of the filet side. That said, I'll be sure to keep an eye out for them, as I've not cooked one in a couple of years.
- Likes 1
Comment
-
I'm with you. Most T-bones are in name and bone only in my local stores. Loves me a good strip.
-
And for whatever reason, I know ribeye is supposed to be America's favorite steak. It has never been mine. I've bought way too many that had a lot of fat and gristle in them. I want some interstitial fat or whatever (marbling), and I don't mind a strip on the side of my steak - it adds flavor. I just find no waste on a good NY strip, especially if I buy a whole USDA Prime strip loin when I find it on sale somewhere like Fresh Market.
-
Charter Member
- Jun 2015
- 306
- Wash DC & environs
-
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Just cooked a porterhouse last Saturday. Wife picked it out. The filet part was smaller than expected even though she said she picked the one with the "largest" eye. I' thought it was a t-bone, but the label said . . . At least it was about 1.25 inches thick. My Dad grew up on a farm in Iowa so while I was growing up, we had LOTS of steaks, mostly bone-in sirloins. Lately the "sirloins" I see don't look like what I had as a kid, BUT I can always find wonderful Delmonicos, perfect ribeyes, skirts, London broil, extra-large/thick filets, and even New York strips without that damn fibrous gristly band through the middle.
So, yeah, I agree with the OP -porterhouses and even t-bones are hard to find because, I think, stores can make more money by selling the big part as a ribeye or NYStrip, the eye part as a "filet for sliders", or otherwise breaking it down into a faddish chunk - Tomahawk Chop anyone????? AND I plead guilty to ALL that faddish buying.Last edited by Harry; September 16, 2019, 09:16 PM.
Comment
-
Originally posted by Richard Chrz View Postfzxdoc , ... will not eat anything that has cream of anything soup in it..... . I grew up really not liking food, like jfmorris i wanted hot dogs, and burgers, and pizza. Then i realized one day I liked all this stuff, and it was just my parents did not have the time or take the time, likely a bit of both, to make food taste good.
Maybe its just my way of "stickin' it to the man", but the more things I can cook from scratch, the better. Let the pros do it? The only thing they can do better than me is put those little squigly squirts and drops of sauce around a tiny piece of meat on a plate.
Tomorrow is our 43rd wedding anniversary and I asked my wife if she wants to go out to eat or have me cook something. She said I should cook. We're having Filet Mignons (part of a Porterhouse, so its all on topic ) and her favorite.Last edited by MarkN; September 17, 2019, 02:27 PM.
- Likes 4
Comment
-
Happy anniversary, my wife would prefer me cooking as well vs going out. If I am going out, it is for burgers and fries. Otherwise as I have learned to cook, I just get disappointed now when I eat out. ( of course there are exceptions) . The more I learn about cooking g, I find myself wanting to control more of the ingredients as well. ( grinding my own burger kind of things)
- 2 likes
-
MarkN My wife and I feel like you and yours. We feel pretty strongly that we can cook as well as most restaurants and do not feel we have gotten our money's worth most of the times we have come home lately. The one time we will make special plans for a special place is our anniversary. It will be our 45th in December.
- 2 likes
Announcement
Collapse
No announcement yet.
Comment