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Blog posts tagged with 'porterhouse'

Porterhouse vs. Ribeye Steaks
For steak lovers, there's nothing quite like the deliciousness of a perfectly-cooked cut of beef. While each steak has its own qualities that make it someone’s favorite, there are two steaks that tend to stand out in terms of flavor that make them especially popular.
Porterhouse vs. T-Bone Steak

With two very different names they share many similarities. The Porterhouse steak and T-bone steak both share a similar T-shape in the center of the meat and while they are cut from the same section of the cattle, they are very different steaks.

Porterhouse Steak

A porterhouse is the larger tenderloin muscle containing the thickest layer of the tenderloin which differentiates it from a T-bone steak. Since the cut is much thicker, it contains a significantly larger amount of the tenderloin filet in relation to the loin portion. The porterhouse combines two different types of beef cuts making for a more significant portion size, one side of the t-bone shape is the top loin or better known as a new york strip and the other side is a tenderloin filet. The porterhouse steak offers nutritional factors of protein as well as B vitamins, zinc, and iron oftentimes weighing over 2 pounds. 

T-bone Steak

A T-bone steak is relatively smaller compared to the porterhouse steak, typically weighing in at 12 ounces. A T-bone steak also separates two cuts of meat combining a meaty flavor filled strip portion and the signature tender-filled cut of filet mignon. This steak offers around 23 grams of protein, plus almost one-third of daily vitamin B12 intake in addition to a good source of vitamin B6, riboflavin, and niacin, as well as beneficial trace minerals of iron, zinc, and selenium. It is often recommended to be consumed in moderation due to it being high in cholesterol and fat. 

What’s the difference?

There are 3 major differences when looking at these two types of steaks.

  • Appearance:

Porterhouse steaks and T-bone steaks are often differentiated by size. While both steaks include a t-bone shaped bone, the porterhouse steak contains larger amounts of tenderloin making it thicker providing one side having a large strip steak and the other side more of a tenderloin. The T-bone steak is made up of smaller amounts of tenderloin and are often cut closer to the front.

  • Preparation:

When looking at preparing these steaks they are both prepared in different fashions. The T-bone steak is really made for grilling for the tenderloin to remain tender and flavorful and for the generous bits of fat to keep the steak moist. The T-shaped bone provides for a great handle to flip the steak to cook on both sides. Porterhouse steaks can also be grilled but for best results they require more time and preparation. Porterhouse steaks often work best with a hot smoking cast iron skillet on the stovetop or a broiler, beginning hot and fast it gives the surface of the steak a nice sear.

  • Size and source:

As previously mentioned, size is a large differentiating factor when it comes to looking at the differences between a porterhouse steak and t-bone steaks. The size of a porterhouse steak should be 1.25 inches thick because they generally have more filet compared to T-bone. A T-bone steak contains less filet, which has small amounts of tenderloin.

Braveheart Porterhouse Steak with Creamy Leek Sauce

This Porterhouse steak recipe is one that will become a go to for your family dinners. Braveheart’s “king of the T-bones” porterhouse steak offers the rich flavor of a strip steak on one side, and the delicate bite of filet on the other. The creamy leek sauce in this recipe adds exceptional flavor to the porterhouse steak.


  • 2 Braveheart porterhouse steaks 
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter 
  • 2 tablespoons olive oil 
  • 2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
  • 2 cloves garlic, minced 
  • 1/2 cup chicken broth 
  • 1/4 cup heavy cream 
  • 6 tablespoons canola oil


  1. Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.

  2. Heat the butter and olive oil in a large saute pan over medium heat.

  3. Add the leeks and saute until soft, 3 minutes.

  4. Add the garlic and saute for another 2 minutes.

  5. Reduce the heat, add the chicken broth and season with salt and pepper.

  6. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.

  7. Stir in the heavy cream and continue to cook for 3 to 4 minutes.

  8. Preheat the oven to 325 degrees F.

  9. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet.

  10. Place a steak in each pan and sear 2 to 3 minutes per side.

  11. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.

  12. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.

If you enjoyed this recipe try Braveheart’s Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Grilled Porterhouse Steak with Chimichurri Sauce

This Grilled Porterhouse Steak with Chimichurri Sauce recipe is the steak you've been dreaming of! With Braveheart's “king of T-bone” Porterhouse steak it will provide optimal balance of everything one could want in a steak dinner. This recipe is flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.


  • 2 Braveheart Porterhouse Steaks
  • 1 ½ Cups Fresh Parsley no stems
  • ½ Cup Fresh Oregano no stems
  • ⅓ Cup Olive Oil
  • 2 Tablespoons + 1 Teaspoon Sea Salt
  • 2 Tablespoons + 1 Teaspoon Coarse Ground Pepper
  • 1 ½ Tablespoons White Wine Vinegar
  • ½ Tablespoon Minced Garlic
  • ¼ Teaspoon Crushed Red Peppers


  1. Preheat the grill to high heat.
  2. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
  3. Sear the steak for 5 minutes on each side.
  4. Remove and let set for a couple minutes.
  5. While the steak is cooking or setting, finely mince the parsley and oregano.
  6. Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
  7. Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!

If this recipe was useful, check out Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Order Porterhouse Steaks Online

With so many options available for steaks, it makes sense that some people would be paralyzed by all of the choices. While some people are experienced enough to know the kind of cut and size they want without having to give it a second thought, others may not be so knowledgeable of what they should be leaning towards when it comes to ordering steaks online. Every series of choices needs a baseline, and for steaks, that would be the porterhouse.

With so many different kinds of steak, you would think that there has to be some kind of science to know how to prepare them all. And you would be right! But every single cook who works with beef knows how to prepare a porterhouse steak, and they know it when they see a quality cut of porterhouse steak. It’s no secret why they keep ordering their porterhouse steaks from Braveheart Foods.

Combining the rich flavor and tenderness of other cuts, like strip steak and tenderloin, portherhouse steaks are a reliable go to when it comes to choosing a steak to order online. This classic cut is available at any online steak vendor worth their price tag, and Braveheart Foods is no exception. You can buy delicious porterhouse steaks from the Braveheart website, where they will be delivered to you in a timely manner, at an unmatched quality.

The stunning quality and affordability of Braveheart porterhouses make them a must buy for anyone looking to deliver a fantastic steak dinner to their friends and family, or their restaurant. It’s tought to beat the classics, and you don’t get any more classical than a porterhouse steak.


Try this succulent recipe featuring the porterhouse steak.

Porterhouse with Sauce Robert

This steakhouse classic can now be a staple in every home chef’s kitchen. Offering the rich flavor of a strip steak on one side, and the delicate bite of filet on the other, our Porterhouse delivers the optimal balance of everything one could want in a steak dinner.



  1. Coat Porterhouse with olive oil, salt and pepper. Allow to rest for 15 minutes.
  2. Cook on grill or boiler to desired degree of doneness. Top with sauce and serve.

Sauce Robert


  • 8 oz demi glaze
  • 1 tbsp Land O'Lakes® Unsalted Butter
  • 1 tbsp mustard, dijon
  • 8 oz Peak Fresh Produce® Onion(s), small, diced
  • 2 tsp sugar, granulated
  • 8 oz wine, white, dry


  1. In a sauce pan add butter and onions. Cook until onions are translucent.
  2. Add white wine and reduce by two-thirds.
  3. Add Demi glace and reduce by half. Strain and return to heat. Add sugar and dijon mustard. Simmer 3-4 minutes and serve over meat.