Porterhouse steak

Porterhouse Steak

The Porterhouse Steak is a type of steak cut from the short loin of a cattle. It is a composite steak coming from the point where the tenderloin and top loin meet.

Description

The Porterhouse Steak is characterized by its rich marbling and flavor. It is a large cut that is often shared between two people. The steak is divided into two parts by a T-shaped bone. On one side of the bone is the tenderloin steak, which is soft and succulent, and on the other side is the strip steak, which is firm and full of flavor.

Cooking

The Porterhouse Steak is often grilled or broiled, but it can also be pan-fried or roasted. The steak should be cooked to medium-rare or medium to ensure that it remains juicy and flavorful. The bone in the steak helps to keep the meat moist during cooking.

History

The name "Porterhouse" originated in the 19th century and is believed to have been named after the porterhouse restaurants that served large steaks and porter beer. The Porterhouse Steak is popular in the United States and is often considered the king of steaks.

See also

• T-bone steak
• Sirloin steak
• Rib eye steak

References

Porterhouse steak Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.

Translate to: East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski