Porterhouse steak is a large cut of beef that includes both the short loin and tenderloin. It’s similar to a T-bone steak but has a larger tenderloin area. Buyers should look for good marbling and choose between dry and wet aging. It’s important to select the right size and thickness for grilling. USDA prime grade is the most tender and flavorful.
The porterhouse steak is a popular cut of beef that includes servings of both the short loin and tenderloin of the cow. This cut is a fairly large portion of beef and is often served to diners with heartier appetites or split between two people. The porterhouse is similar to a T-bone steak but has a larger tenderloin area. When selecting a porterhouse steak, it’s important to look for cuts that have a good amount of marbling and are just the right thickness. Choosing between dry and wet beef can also be part of the decision-making process.
Shoppers can find a porterhouse steak at the grocery store meat counter or at a local butcher shop. It is also available in several online specialty stores that freeze the steak and package it with dry ice to prevent it from spoiling in shipping. The high cost of this type of meat may encourage some consumers to order this steak from a butcher, a move that will allow shoppers to select the exact size and thickness they need.
Some stores sell customers a choice of dry or wet aged porterhouse. The dry aging process involves placing the steak in a refrigerated area for up to a month, allowing the flavor to develop and the meat to become more tender. Wet aging is a faster process where the porterhouse steak is placed in a vacuum bag for a few days. Buyers may also choose to purchase a fresh porter cut and age it at home.
For this type of steak, customers in the United States should look for steaks that have been rated “prime” by the United States Department of Agriculture (USDA). While this grade may be difficult to find in some locations, it typically defines the most tender and flavorful cuts of beef available in the United States. The steak should have more white streaks of fat woven through the grain of the meat. This fat is known as marbling and gives the steak much of its flavor. A downside to buying from online sources is that buyers won’t be able to inspect this marbling before purchasing.
The large size and cost of a porterhouse steak can make buying the right size and thickness important. While smaller steaks can feed one person, larger steaks can be shared between two or more diners. Larger, thicker cuts of porterhouse require a larger grill and additional cooking time, so buyers should consider this when shopping for steaks.
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