What To Know
- The Delmonico steak is a variation of the porterhouse steak that is cut from the center of the short loin.
- The New York strip steak is a cut from the short loin that is similar to the porterhouse steak but does not include any tenderloin.
- The porterhouse steak is a versatile and delicious cut of beef that has earned a place among the most beloved steaks in the world.
What Else Is Porterhouse Steak Called?
The porterhouse steak, renowned for its exceptional flavor and size, goes by various names depending on the region and cut. Understanding these alternative monikers can help you navigate steak menus and make informed choices.
Origins of the Porterhouse Steak
The porterhouse steak originated in England in the 18th century as a cut from the short loin of beef. It was named after the pubs that served it to porters, who were responsible for carrying heavy loads. The steak’s popularity spread to America, where it became a staple in steakhouses and grills.
Alternative Names for Porterhouse Steak
#1. T-Bone Steak
The T-bone steak is the most common alternative name for the porterhouse steak. It is cut from the same section of the short loin, but it includes a smaller portion of the tenderloin. The T-shaped bone that separates the two cuts gives the steak its name.
#2. Kansas City Steak
In the Midwest, particularly in Kansas City, the porterhouse steak is often referred to as the Kansas City steak. This name reflects the region’s strong barbecue culture and its affinity for large, flavorful cuts of beef.
#3. Delmonico Steak
The Delmonico steak is a variation of the porterhouse steak that is cut from the center of the short loin. It is named after Delmonico’s Restaurant in New York City, which was renowned for its exceptional steaks.
#4. New York Strip Steak
The New York strip steak is a cut from the short loin that is similar to the porterhouse steak but does not include any tenderloin. It is a popular choice for those who prefer a leaner, more flavorful steak.
#5. Club Steak
The club steak is a smaller version of the porterhouse steak, typically weighing around 10 ounces. It is cut from the same section of the short loin but is thinner and has a smaller bone.
#6. Cowboy Steak
The cowboy steak is a large, bone-in porterhouse steak that is often served with the rib bone attached. It is a popular choice for grilling and is often associated with the American West.
Which Name Should You Use?
The name you use for a porterhouse steak depends on your personal preference and the region you are in. In most cases, the terms “porterhouse steak” and “T-bone steak” are interchangeable. However, if you are looking for a specific cut or size, it is helpful to be familiar with the alternative names.
Conclusion:
The porterhouse steak is a versatile and delicious cut of beef that has earned a place among the most beloved steaks in the world. Its unique combination of flavor, size, and bone makes it an ideal choice for any steak enthusiast. Whether you call it a porterhouse, T-bone, or Kansas City steak, this exceptional cut is sure to satisfy your craving for a truly memorable dining experience.
FAQ
Q: What is the difference between a porterhouse steak and a T-bone steak?
A: The porterhouse steak has a larger portion of tenderloin than the T-bone steak.
Q: Which is better, a porterhouse steak or a rib eye steak?
A: Both steaks are delicious, but the porterhouse steak has a more tender and flavorful cut of tenderloin.
Q: How should I cook a porterhouse steak?
A: Porterhouse steaks can be grilled, pan-seared, or roasted. Season with salt and pepper and cook to your desired doneness.
