Porterhouse Steak: Is It Worth The Hype?
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- Опубліковано 7 чер 2024
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This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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In this video, I will show you everything you need to know about a porterhouse steak. I will show you how to buy it, cook it, slice it, and plate it. After that I will break the cost to see if you can save money by buying New York Strips and filets instead of buying a whole porter house.
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You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0923-butcherwizard
If they brought that to my table already cut up I’d send it back, I’ll cut my own as I eat it and slicing it up will dry out the steak . They package it that way at box stores because even my butcher shop charges the exact same price per pound for a T-bone vs Porterhouse.
Should have taken the free cookware kit, wrap it up for someone to have a nice gift.
Another difference between the two steaks is that on the strip side the quality of the strip "goes down" as the tenderloin "goes up". The Porterhouse contains what's call the vein end of the strip. There's a large, grisly "vein" of fat running through it. The T-bone end is the "clean" end. It typically has more intramuscular fat (marbling) without the large grisly vein funning through it.
And that was a great point made about, not only Sam's Club, but most supermarkets. Many will just package these as T-bones. So you may have to do a little searching to find a good deal on a Porterhouse
Good point!
My local grocery store doesn't differentiate between T-bone and porterhouse. I just make sure to use my eyes when picking a steak (well 2 pack). They were on sale last weekend for under $7/lb (choice grade). I have a few in my freezer.
Great video! I will be looking for the Porterhouse packs next time I go to Sam's. I rarely order a T-Bone in a restaurant because I don't like to mess with the bone in public, especially when they hand you a dull steak knife. At home though, I got no problem with it and yes I will chew on bones. Thanks for sharing!
My wife says thanks. You taught us well- I found huge Porterhouses from the Local T-bone sale for $9.99.
As a former chemistry teacher who did lots of flamboyant demonstrations, I found that shower caps can fit over the smoke detectors and are easily removed.
I use to do this in hotels when i was smoking weed way back when ❤❤😅😅
In addition to the value, you have the flavor from the bone, which, in my opinion, really elevates the filet
In the price comparisons, he forgot to chalk up the 78 cents or so to the bone! but soup bones alone run about $5.98/ lb in my local store, so yes, the bone-in porterhouse would be the better bargain!!
So cute to tuck in fire alarm! 😂☺️
Ohhhhhh! It is Worth it! Couldn’t find any other steak wanting to help out and do the work! Where are you? Where were you?
Mr. Butcher Wizard- You were right! Went to Sam’s and found a beautiful Porterhouse Steak paired the a T Bone, hubby and I just had a delicious dinner. Hubby had filet and I had the rest! DIVINE! I am a big fan!
Actually I would expect that buying the NY Strip and Filet separately would cost more, than buying the porterhouse, as there is more work involved in separating the 2 steaks from the loin.
Porterhouse, the loin is just run through the band saw, and packaged. Would have to do that, and then separate the 2 steaks from the porterhouse, or cut out the whole filet and slice and cut out the whole NY Strip and slice.
Eitherway there is more butcher work/time involved in the NY Strip and filet
The bone in my opinion adds to the flavor as well.
Part of why I subscribe to your channel, and recommend it to others, is you have a similar philosophy to me in that we both like to cut up our own sub primals. I get NY strips from a whole strip loin and filets from a whole beef tenderloin. It would be nice to see you make this same comparison to that option as well. And, since we're thrifty types, that bone won't go to waste either.............home made beef stock baby!
This is EXACTLY why subscribe to this channel. I have learned so much from you. Thanks!
I follow a carnivor diet and love to watch your videos, so much good information. Thank you !🥩
Lots of fantastic videos on beef! Would love to see some chicken videos too. These are awesome!
In my area there's generally no difference in price between porterhouse and t-bone. In fact I've seen porterhouse labeled as t-bone and vice versa, as shown in the video. Considering you get a porterhouse for about the same price as a bone-in NY strip (although the NY strip goes on ad more often in my area), I've always seen porterhouse as an exceptional value considering you get a piece of filet as well.
The results of the video show a slight value benefit for the porterhouse vs the boneless strip and filt separately, but the latter doesn't have the super delicious bone to gnaw and suck on.
When it’s not hot enough to melt butter,use room temp butter 😂
Just found you, and yes I see the value so I just SUBSCRIBED!!! 👍☺😋
Love the John candy cameo 😁
in the late 90's a porterhouse was how men ordered their filet mignon.
In 2002 I was deployed and my ship pulled in to Diego Garcia. A young gym guy from my ship wanted a big steak. So he looked at the menu and ordered the filet mignon, the most expensive must be the biggest he thought. It was good, so he ordered another.
@@mikepaulus4766Yikes!😂😂$$$$$
You're brilliant, truly.
Oh yes!, I gnaw any bone in a steak. need to get my monies worth. 😊😊
I prefer the p-house over the t-bone on the short loin any day!
If you have 2 steaks, you can prevent overcooking the filet side by overlapping them when reaching room temperature. Don’t overlap the strip side. The filet always cooks faster.
My local ShopRite & Stop and Shop occasionally run T-Bone/Porterhouse special of around $7/lb. I stock up when that happens.
Thanks!
May i ask where did you get your apron.
Frequently, I can purchase brisket for under $3/#. I can grill or slow cook them. Sometimes, I shred for sandwiches as it’s less expensive than lunch meat. Do you have any recommendations for using brisket?
Not sure where you're located but since you said Publix I imagine somewhere in the southeast. If you happen to be in southeast Florida, there's a place with $7.99/lb porterhouse.
I just got a steal of a deal on my prime grade porterhouse at my local grocery store. They marked down the choice, but also did a few prime as well. Swear I didn't adjust the stickers!
How is the quality at your local Sam's Club? I have noticed that any time I end up getting steak at Sam's, it tends to need to be cooked sooner, rather than later. They tend to start discoloring soon. One thing I found there that is popular at my house is the Angus Tip Sirloin Roasts. Usually 3-4.5 lbs, but at $4.50 a lb, it makes a killer dinner for not a lot of money.
And how do you cook it? Check out Korean bbqs in Korea. I watch Jolly. I'm blown away and would like to do the same here.
Lots of salt and pepper on the outside. Sear the outside for about 2-3 minutes per side. I usually transfer into a glass pan, and end up cooking at 325 for 90 minutes. I tend to rest for about 15-30 minutes. Leaves me a solid rare all the way through, and quite tender, and lots of juices collected in the glass pan to make a gravy or jus.
I typically enjoy mine sliced thin, with some extra salt and pepper, but the wife loves it cut like a smaller steak.
The normal 4.5 lbs I try to aim for feeds 4 of us here, and we tend to have enough leftovers to snack on for another day or two.
@@VickiTakacs.
I used to like a T-bone or a NY strip once in a while, but at $18-$24 a pound, I can't afford them anymore. My favorite steak has always been a sirloin anyway. I think you get the most bang-for-the-buck with them. Flavor is right up there with the NY strip, and the tenderness isn't much less. I never went out of my way for a fillet. I always thought they were overrated.
At my local gorcery store T-bone steaks vary from "bigger filet than a Porterhouse" to "no filet at all, should be called a bone in strip steak." They also sell Porterhouses and bone in strips.
Heard you mentioned Publix - shame they almost never have good deals on meats (or a lot of items). I've been told in FL (Clearwater) that Winn Dixie is the place foe meat (aside form Costco or Sams). IN the NE, ShopRite is pretty darned good.
You can set it at 8000 or what ever! 😂. I love this channel! So funny
Grocerystore just has some on sale for $8.99 a lb …. I wish I bought them now
Bonus: Save the bone and use it to make beef broth.
Love your videos. Question for you: Do you personally prefer Costco or Sam’s Club for meat? I’m a Costco member, and found that pork is a pretty good deal, but beef (other than prime brisket) seems to be pretty expensive. Ribeye is about $16-18/lb. by me. I got super excited after watching your video about buying the whole rib roast and then cutting it myself, but the whole roast was only $.20/lb. cheaper. 😢 I’ve heard people say Sam’s is cheaper for meat, so just wondered what your opinion is based on you shopping both places. Thank you much!!!
I’d like to know too!
"If you don't have a steak near you, I suggest you go get one ASAP! LMAO! Subbed! :D
Are you gonna do any pork videos?
What slicer and grinder would you recommend for processing
Meat! Meat your maker is the company. Is grinder he uses.
Thx
They are yummy
I like your fire alarm prep, that is funny. Enjoyed your video. I still prefer a ribeye over a porterhouse. To me it is not worth the cost. Thank you.
"Porterhouse isn't worth it!"
- People who have never had a porterhouse
me to girlfriend: what's your favorite steak? Her: New York strip. Me: Ah porterhouse...me too..
Lest we forget, the Bone also adds/detracts from the weight. 👍
Ribeye. Ribeye is worth the hype. Medium rare with s sprinkle of salt. And steak fries, too. And dark beer (Samuel Smith Nut Brown Ale). 😋
Now I am in need of a steak
I watched this after tonight's dinner of a few slices of the Sirloin Tip Roast I made the other day. I actually checked the time status when he started plating the cooked stuff. It all looked good to me. But then I remembered he said 'is it a good value' so we had more to watch.
Yeah I'm nawing on the bone no wasting food.
My dad used to raise beef and he knew how to grow them man were they good
It’s even better when you find porterhouse for 7.99 a lb. I do it all the time!
Reminding the Host that the standard recommendation resting time for steak is 10 minutes. Alternatives are 5 minutes per inch of thickness, 10 minutes per pound, or 1 minute for every 100 grams.
Good point on standard; in my experience 5 min for 1-1.5 inch is the best. Have not tried 10 min+, but that's just me.
Gimme a Portehouse any day because the steak selection where I live is limited and I can’t get every cut you can get 🥩🥩🥩
I'm pretty sure it's the width of the filet side that has to be 1.25min and not the thickness that makes the difference.
Get a good butcher to cut some for u with alot of tenderloin on it!
1 1/2" thick works!
Black Angus!
ALL minimum temps end in 5! 135,145,155,165*F
Why would separately be cheaper when they want to charge you for the labor of cutting them off the bone?
How much was the steaks at Sam's club the 2pk
I just returned from Sams, got the package of T-bones with the largest filet pieces. $11.98/lb, 2 steaks, $33.06 + tax.
@@Fred2-123 wow that's a good price,a couple of weeks ago I got 2 tomahawk about as thick as the box that Honey buns from little Debbie come in they were beautiful at $43 I vacuum sealed them
Dang that could have been a giveaway.😂 They were going to send you free stuff and you said no.
I generally feel almost anything cooked on the bone taste a little better than off the bone. Fish, chicken, beef, lamb, i will take on the bone bedore fillets, but fish is generally easier without all the dam bones. If im at home I will pick that bone up caveman style to get all of those delicious bits. Maybe not out in a fancy resturaunt, but most of my fine dining iscdone at home these days anyway..lol
Love a good T-bone but the ribeye is king
7:34 I definitely pick up the bone and start gnawing on it.
Sams is close by, Costco is a pain to drive to, a pain to park at. But, for rib eye, ground beef, and other steaks... what is the opinion of the "gang" here?
You should get a lav mic, voice is really echo-y and peaks often
I haven't seen one in decades in the store.
if no steak beef jerky next best thing LOL
Why is meat so dirt cheap in the States?
Yall don’t gnaw on the bone? Thats my favorite part
When I have a Porterhouse, I always gnaw the bone. That’s too much goodness to let go untasted.
115°F, there's living cows in Texas that are hotter than that. LOL
😂
The bone is the best part! Oops, UA-cam demonetization😢
I had 2 porterhouse steaks recently; they were both delicious! I make sure I eat that delicious fat, too, and gnaw on the bone. Yum😋
I always gnaw the bone XD
I wouldn't buy them separately because I want to chew on that bone. That is the best part of the whole stick.
Correction. Kansas City Strip. New York Strip was named after.
separating the strip and filet = labor
U can marinate it overnight in soy sauce and water 50/50, or use tamari,
Real soy sauce!! A piece of steel will be tender in soy sauce!
I never can find porterhouse steaks anywhere but a butcher shop and very expensive
Wait there are people that don't gnaw on the bone?
Is that cookware, NSF approved?
If not,its not for me!
A good quality Porterhouse in NorCal is $35/lb
Your video looks a bit overexposed, but I'm here for the knowledge, not the video quality. That said, nice advice on the how to cook and the cost differences here. Now I need to get me a porterhouse.
30 seconds in I haven’t seen more. But even if he says yes I’ll say no… NY strip is about $11ish/lb I’m not paying double the price for an $11 steak with a bone.
2 minutes enough to finish this video no more
I just stick to rib-eyes and fillet mignons!
Cost is more because you are paying for the butcher to separate and package them
24oz is the minimum size porterhouse you should ever purchase.
Try ghee on that steak!! Get some melted gorganzola cheese to dip that beef into!!
the total weight is off. you forgot to include the weight of the bone. you pay for the bone when you purchase a porterhouse.
This is why I always shy away from the bone-in cuts. We pay by the weight and paying for a bone we can’t eat is a waste of money to me.
Save the bone and make the best bone broth. I stick beef or chicken bones in the freezer till I have enough to fill crock pot. No waste!
5 minutes isn’t long enough resting time, try 10-15 mins, and turn it over every 5 mins. All that ‘juice’ on the board should still be in the steak, not bleeding out onto the board because the meat hasn’t had time to relax
Paying someone to cut the bone out is not worth the difference. I think I can use a knife good enough to do that on my own.😊
I'm not a butcher or a chef, just a guy who likes food and cooking, and watches videos. That being said, I had a butcher tell me once "all Porterhouses are T-bones but not all T-bones are Porterhouses". Just saying.
Ya gotta pay the butcher.He makes about a buck by trimming it off the bone.Thats ok with me.
PLUS you can pop that bone in a freezer bag and add to it until you have enough to make a batch of bone broth! WIN. WIN. WIN.
If its black angus,and aged, its for me!! Im Dont like hereford(white face) beef at all.
I am not a beef fan, and this is illustrated by his concern for the sear and the added butter. No offense intended, but give me pork any time.
chicken lamb cow lungs liver tripe intestines tasty for me Sir
I definitely gnaw on the bone.
I 100% gnaw on that bone.
Nonstick probably no good. Poison.