Steak 101: The Porterhouse

We continue our Steak 101 blog series this month with the run down on another exceptional steak featured on the Ruth’s Chris menu: The Porterhouse.

With this steak, even the name itself suggests a certain superiority. Ordering the Porterhouse for Two at Ruth’s Chris will allow you to confirm — with your very first bite — that the Porterhouse is an outstanding cut of meat.

The Porterhouse is clearly a name synonymous with top-quality, flavorful, delicious steak. However, the origins of this steak’s name and what makes this cut different from a T-bone steak are not as widely known.

Read on for our brief Steak 101 course on the Porterhouse and learn more about this distinctive cut of meat.

Porterhouse Versus T-bone

There are some out there who may observe that – since the T-bone and Porterhouse steaks have the same T-shaped bone – they are, in fact, the same cut of meat. Yet, further investigation reveals that while there are some similarities between the two steaks, T-bones and Porterhouses are not created (entirely) equal.

Porterhouse and T-Bone Similarities

Both the Porterhouse and the T-bone are cut from the short loin section of the cattle. An intriguing fact that applies to both Porterhouse and T-bone steaks is that the T-shaped bone in this cut of meat separates two different kinds of steak. There is a NY Strip on one side of the bone and a tenderloin filet on the other.

The Porterhouse Differentiator

A Porterhouse steak is differentiated from a T-bone steak by its much thicker filet. USDA guidelines require the filet section of a Porterhouse steak to be at least 1.25 inches thick, whereas a T-bone’s filet needs only to be .25 inches thick. The super-sized filet on the Porterhouse makes it a large enough meal to satisfy any steak lover’s appetite.

Ruth’s Chris Serves Up Porterhouse for Two

Ruth’s Chris encourages diners to enjoy the generously sized Porterhouse steak with a dining partner. We think indulging in 40 ounces of USDA Prime cut steak that delivers both the rich flavor of a NY Strip and the supreme tenderness of a filet is even more special when it can be shared!

But if you do not like to share, consider ordering one of our equally impressive, premium bone-in steaks, such as the tomahawk ribeye, that boast a generous portion for one.

Porterhouse: A Name of Mysterious Origins

While the Porterhouse is a singular cut of steak, there are many different claims regarding the origins of its name. Here are just a few of the possibilities:

  • This cut of meat became famous in English pubs that also served “Porter” ale.
  • The name originated around 1814 when a Manhattan porter house proprietor began serving very large T-bones.
  • The cut is named after Cambridge, Massachusetts, hotel and restaurant owner Zachariah B. Porter.
  • The steak’s name comes from a 19th century hotel located in Flowery Branch, Georgia, called The Porter House.

The true tale of how the Porterhouse got its name may always remain a mystery, but don’t let that stop you from enjoying this distinctively delectable cut of steak.

Experience the Porterhouse at Ruth’s Chris Steak House

That concludes our “Steak 101: The Porterhouse” course. There’s nothing left to do now except join us at Ruth’s Chris to experience the tenderness of a filet and the richness of a NY Strip that is the one-of-a-kind Porterhouse steak. Make a reservation today.