Porterhouse Steak: Is It Worth The Hype?

6” Boning Knife:

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In this video, I will show you everything you need to know about a porterhouse steak. I will show you how to buy it, cook it, slice it, and plate it. After that I will break the cost to see if you can save money by buying New York Strips and filets instead of buying a whole porter house.
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[NapTownKid]

Another difference between the two steaks is that on the strip side the quality of the strip "goes down" as the tenderloin "goes up". The Porterhouse contains what's call the vein end of the strip. There's a large, grisly "vein" of fat running through it. The T-bone end is the "clean" end. It typically has more intramuscular fat (marbling) without the large grisly vein funning through it.

And that was a great point made about, not only Sam's Club, but most supermarkets. Many will just package these as T-bones. So you may have to do a little searching to find a good deal on a Porterhouse

[BingoDog]

My local grocery store doesn't differentiate between T-bone and porterhouse. I just make sure to use my eyes when picking a steak (well 2 pack). They were on sale last weekend for under $7/lb (choice grade). I have a few in my freezer.

[daveharris]

My wife says thanks. You taught us well- I found huge Porterhouses from the Local T-bone sale for $9.99.

[carilynjurgeson]

Great video! I will be looking for the Porterhouse packs next time I go to Sam's. I rarely order a T-Bone in a restaurant because I don't like to mess with the bone in public, especially when they hand you a dull steak knife. At home though, I got no problem with it and yes I will chew on bones. Thanks for sharing!

[gkiferonhs]

As a former chemistry teacher who did lots of flamboyant demonstrations, I found that shower caps can fit over the smoke detectors and are easily removed.

[benlevin]

In addition to the value, you have the flavor from the bone, which, in my opinion, really elevates the filet

[judithkutz]

Mr. Butcher Wizard- You were right! Went to Sam’s and found a beautiful Porterhouse Steak paired the a T Bone, hubby and I just had a delicious dinner. Hubby had filet and I had the rest! DIVINE! I am a big fan!

[rodderbob]

Part of why I subscribe to your channel, and recommend it to others, is you have a similar philosophy to me in that we both like to cut up our own sub primals. I get NY strips from a whole strip loin and filets from a whole beef tenderloin. It would be nice to see you make this same comparison to that option as well. And, since we're thrifty types, that bone won't go to waste made beef stock baby!

[kaythegardener]

In the price comparisons, he forgot to chalk up the 78 cents or so to the bone! but soup bones alone run about $5.98/ lb in my local store, so yes, the bone-in porterhouse would be the better bargain!!

[JoshuaKevinPerry]

Should have taken the free cookware kit, wrap it up for someone to have a nice gift.

[viperca]

Actually I would expect that buying the NY Strip and Filet separately would cost more, than buying the porterhouse, as there is more work involved in separating the 2 steaks from the loin.

Porterhouse, the loin is just run through the band saw, and packaged. Would have to do that, and then separate the 2 steaks from the porterhouse, or cut out the whole filet and slice and cut out the whole NY Strip and slice.

Eitherway there is more butcher work/time involved in the NY Strip and filet

[stringmonkey]

The bone in my opinion adds to the flavor as well.

[curtismatsune]

In my area there's generally no difference in price between porterhouse and t-bone. In fact I've seen porterhouse labeled as t-bone and vice versa, as shown in the video. Considering you get a porterhouse for about the same price as a bone-in NY strip (although the NY strip goes on ad more often in my area), I've always seen porterhouse as an exceptional value considering you get a piece of filet as well.

The results of the video show a slight value benefit for the porterhouse vs the boneless strip and filt separately, but the latter doesn't have the super delicious bone to gnaw and suck on.

[jeromedanielson]

I prefer the p-house over the t-bone on the short loin any day!

[bullmoose]

If you have 2 steaks, you can prevent overcooking the filet side by overlapping them when reaching room temperature. Don’t overlap the strip side. The filet always cooks faster.

[anonymousf]

I generally feel almost anything cooked on the bone taste a little better than off the bone. Fish, chicken, beef, lamb, i will take on the bone bedore fillets, but fish is generally easier without all the dam bones. If im at home I will pick that bone up caveman style to get all of those delicious bits. Maybe not out in a fancy resturaunt, but most of my fine dining iscdone at home these days anyway..lol

[celticdale]

This is EXACTLY why subscribe to this channel. I have learned so much from you. Thanks!

[MK-hspl]

Lots of fantastic videos on beef! Would love to see some chicken videos too. These are awesome!

[dponzi]

I used to like a T-bone or a NY strip once in a while, but at $18-$24 a pound, I can't afford them anymore. My favorite steak has always been a sirloin anyway. I think you get the most bang-for-the-buck with them. Flavor is right up there with the NY strip, and the tenderness isn't much less. I never went out of my way for a fillet. I always thought they were overrated.

[shellimcneill]

I follow a carnivor diet and love to watch your videos, so much good information. Thank you !🥩