LongHorn Porterhouse
A flavorful porterhouse that combines a bone-in strip and tender filet into one thick cut.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Longhorn Steakhouse
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While the LongHorn Porterhouse is a specific menu item from the LongHorn Steakhouse chain, the porterhouse steak itself has roots in 19th-century America. Legend has it that the porterhouse originated in a New York City porter house, where the large cut was served to hungry travelers.
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In American steakhouse culture, the porterhouse is often seen as a premium cut, representing a substantial and satisfying meal, suitable for special occasions or when one wants a truly indulgent experience.
Celebratory Dining
Porterhouse steaks are often chosen for celebratory dinners, birthdays, anniversaries, or business meetings due to their impressive size and flavor.
Shareable Meal
Due to its large size, a porterhouse is sometimes shared between two people, highlighting the communal aspect of dining in American culture.
Steakhouse Staple
The porterhouse steak is a classic steakhouse menu item across the USA, representing a benchmark for quality and flavor.
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The LongHorn Porterhouse boasts a rich, beefy flavor profile derived from the combination of a strip steak and tender filet mignon. Expect robust savory notes with a hint of sweetness from the steak's natural marbling.
The key flavor components include the deeply savory, almost iron-rich flavor of the strip steak portion, known for its firm texture and prominent beefiness. This is complemented by the buttery, melt-in-your-mouth tenderness and milder flavor of the filet mignon. The bone adds depth of flavor and moisture during cooking. LongHorn likely seasons the steak with a proprietary blend of salt, pepper, garlic, and other spices to enhance the natural flavors.
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Order to Temperature
Specify your desired level of doneness (rare, medium-rare, medium, etc.). Medium-rare to medium generally best highlights the flavors and textures of both the strip and filet portions.
Resting is Key
Allow the steak to rest for several minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Complementary Sides
Pair the steak with classic steakhouse sides like mashed potatoes, creamed spinach, asparagus, or a baked potato to create a complete and balanced meal.
Wine Pairing
A bold red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of the porterhouse.
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