Porterhouse Steak

Flavour

Like most steaks, the delicious Porterhouse steak is known for its rich, beefy taste and a satisfyingly firm, but still tender texture. The meat itself has a noticeable marbling of fat, which adds to its flavour, tenderness and juiciness. When cooked properly, it can have a slight char on the outside and a juicy, pink centre on the inside, giving it a perfect balance of flavour and texture.

Aroma

The aroma of a porterhouse steak can only be described as decadent, rich, savoury, and meaty, with a hint of smokiness or char from the grilling or searing process. 

As the steak cooks, the fat and juices begin to caramelise, releasing a delicious aroma that will have your senses on their knees. Depending on the seasoning used, there may be additional notes of garlic, pepper, or herbs.

Wine pairing

Like all red meat, a bold and full-bodied red wine with high tannins tend to pair well with the rich flavour of a porterhouse steak. A Cabernet Sauvignon, for example, provides a full-body and high tannins with a rich, fruity flavour that pairs well with the intense, beefy flavouring of a porterhouse steak.

Another great choice is the reliable Malbec: This medium to full-bodied red wine has notes of black fruit, spice, and leather that can complement a juicy porterhouse steak perfectly. 

Similarly, a delicious Merlot is the perfect partner for a juicy Porterhouse. The Merlot has a softer, fruitier flavour profile that can balance the richness of a porterhouse steak.

Other great choices include a Zinfandel, however, it's always best to choose a wine that you enjoy and that complements your personal taste preferences for the most delicious wine pairing.

Sauce pairing

There are no two things that go together as perfectly as an exceptional cut of steak and an accompanying sauce, and this is no exception for the mighty and delicious Porterhouse. 

A Bearnaise sauce is a classic French sauce made with butter, egg yolks, shallots, tarragon, and vinegar with a rich, creamy texture and tangy flavour that can complement the robust flavours of a porterhouse steak incredibly well. 

A Chimichurri sauce is another fantastic choice, an Argentinian sauce made with parsley, cilantro, garlic, olive oil, and vinegar which brings a bright, herbaceous flavour that can act as a refreshing contrast to the richness of the Porterhouse steak.

Another staple steak sauce is the famous Peppercorn sauce. Made with cream, beef stock, and crushed peppercorns, this sauce has a creamy, slightly spicy flavour that can complement the bold flavours of a perfectly-seasoned porterhouse steak.

Cooking recommendation

For the meaty Porterhouse steak it’s best to sear on both sides and create some additional char and flavour. The steak should be served a traditional medium rare - medium started in the pan and then finished in a preheated oven to cook through perfectly. 

Where is it from?

The Porterhouse steak is a type of steak that comes from the short loin of a cow. It is cut from the rear end of the loin and includes a T-shaped bone that separates the larger strip steak (also known as a New York strip) from the smaller tenderloin steak (the filet mignon). The Porterhouse is a popular and flavorful steak that is a staple of any steakhouse. 

History of Porterhouse Steak

The history of the Porterhouse steak can be traced back to the 1800s in New York City, It was first served in ‘Porter House Tavern’, hence its name. The tavern was located near the old Hudson River piers and it was a popular spot for sailors and other waterfront workers who would go to the tavern in search of a hearty meal.

The steak's popularity soon spread throughout the city and it became a staple of many of the city's most famous steakhouses.

Over time, the Porterhouse steak became a symbol of fine dining and luxury and it was often associated with high-end restaurants and expensive cuts of meat. Today, it is still a popular dish in many steakhouses and is enjoyed by meat lovers around the world.

Grades of Porterhouse Steak

While the Porterhouse steak isn’t subject to the same rigorous grading of premium Japanese cuts, like Wagyu, it does still receive a USDA (United States Department of Agriculture) rating. The best of which is the USDA Prime Porterhouse. 

Best served at Beast

At Beast, we enjoy nothing more than providing a dining experience unattainable anywhere else. From the moment you arrive, aromas, candle smoke and anticipation will charm your senses and tempt you of the experience ahead. 

Each day our famous blackboard is filled with a list of our perfectly aged cuts of meat, delivered to us directly and expertly aged within our very walls. You can expect a unique produce offering each and every visit, sampling our most delicious USDA Nebraskan Porterhouse and Ribeye, our Irish and Australian Chateaubriand. As well as some of the most magnificent A5 grade Wagyu and Tajima-kyu Kobe. 

Pair your perfect cut of steak with a sumptuous and charming glass of wine. Our wine cellar has over 300 bins of exceptional wines from around the world. Our collection covers traditional favourites, well known vintages, and lesser known bottles from smaller vineyards. Allow our sommelier to assist in choosing a truly remarkable glass, bottle or carafe to accompany your meal and enhance your steak experience.

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