Porterhouse Steak
A large cut steak with both tenderloin and strip steak.
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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Crazy Horse Steak House
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The Porterhouse steak's origins are debated, with claims originating from both New York City and Cambridge, Massachusetts, in the 19th century. One popular story credits the Porter House Hotel in New York City with popularizing the cut, while another suggests its namesake was a Cambridge restaurant owner.
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The Porterhouse steak is often associated with celebration, indulgence, and a symbol of affluence in American dining culture.
Steakhouses
Porterhouse steaks are a staple on upscale steakhouse menus, often served as a shared dish due to their large size.
Special Occasions
It's a popular choice for special occasions, such as birthdays, anniversaries, or business dinners, signifying a premium dining experience.
Grilling Culture
The Porterhouse is a favorite among grilling enthusiasts, who appreciate its size and the opportunity to showcase their grilling skills.
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The Porterhouse steak boasts a rich, beefy flavor profile with distinct characteristics from both the tenderloin and strip steak portions.
The strip steak side offers a robust, slightly firmer texture with a pronounced beefy taste due to its higher fat content. The tenderloin side, being leaner, provides a delicate, buttery, and melt-in-your-mouth experience. The bone-in aspect contributes to a richer flavor overall, as the bone marrow adds depth during cooking.
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Temperature Control
Use a meat thermometer to accurately monitor the internal temperature. Aim for 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well.
Searing Technique
Achieve a good sear by using high heat and a cast-iron skillet or grill. Sear the steak for 2-3 minutes per side to develop a flavorful crust.
Resting Period
Allow the steak to rest for at least 10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Bone-In Consideration
The bone insulates the meat closest to it. Consider using a reverse sear to cook the steak evenly without overcooking the outer layers.
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