There are many different cuts of beef, each with their own unique flavor profile, fat content, and texture. Some are well known for being tender and lean, like a filet mignon. Others are associated with holiday celebration like prime rib. But if you are looking to throw a giant steak on the grill this weekend you cant beat a ribeye steak or porterhouse steak. These are two very different cuts of meat, each with their own benefits and drawbacks. In this guide I will help you decide which is best for you!
What is a Porterhouse Steak?
The porterhouse is one of the most famous cuts of steak for two reasons. Number one, its a huge piece of beef with a large T shaped bone in the middle. And number two, it consists of two different cuts of meat, filet mignon on one and New York Strip. It sounds strange, but since the porterhouse steak comes from on the lower rib portion of the cow, you get the filet one side of the bone and NY strip on the other
The porterhouse is one the largest and finest steaks you can get. Its very popular and you should be able to easily find it at your butcher or local grocery store. It is considered a premium cut of steak, and is typically more expensive than many other cuts. The weight can vary depending on the butcher sho prepares it. But typically a porterhouse weight around one pound, but can weigh up to two pounds. On average you can expect to pay around $20 per pound for a choice cut and up to $50 per pound for the best prime grade beef.
The porterhouse steak is similar to a T bone steak, but there is one key difference. The porterhouse steak must have a tenderloin filet mignon portion that is at least 1.25 inches wide, while a T bone steak has a tenderloin filet portion that is less than 0.5 inches wide.
What is Ribeye?
The ribeye steak is one of the most flavorful cut of beef with a rich taste. This is due high marbling, which is the way fat is distributed throughout the meat. The higher the degree of marbling, the better tasting and more expensive the steak. The ribeye steak comes from the upper rib cage of the cow, near the head and neck.
The muscle in the rib cage area is not a very active which allows for fat to accumulate and result in a well marbled cut of beef.
There are actually three different types of ribeyes, each very distinct look
Bone in ribeye steak- also known as the cowboy steak
Boneless ribeye steak – also known as the Delmonico steak
Tomahawk ribeye – which is a bone in ribeye, with the bone cleaned so that is looks like a tomahawk axe
All ribeyes will have a distinct ribbon of fat and extremely tender meat on one end. This is known called the ribeye cap and is the most delicious part of the steak. It is rich and juicy, ribeye can be cut with or without the bone. We recommend boneless because it will be easier to get the perfect doneness throughout.
A boneless ribeye typically weighs about a three quarters to one pound. The bone in and tomahawk will be a bit heavier. From your local butcher or grocery store you can expect to pay anywhere from $15-20 per pound for a boneless ribeye, $15-25 per pound for a bone-in ribeye steak and $30-$50 for a tomahawk ribeye.
The ribeye debate on which of the three is best will never be settled. Personally I love a thick cut boneless ribeye. But the tomahawk ribeye is always a crowd favorite and great for special occasions.
Ribeye vs Porterhouse: The Differences
Cut and Shape
The porterhouse steak is a much larger cut of meat and is taken from the rear end of the cow. It always includes a t shaped bone separates two steaks. On the other hand the ribeye steak is taken from the rib section of the cow and is circular in shape.
Fat Content
The ribeye has a much higher fat content than the porterhouse. In fact it is known for its marbling and the ribeye cap is a delicacy on its own. The distinct marbling of the ribeye results in a rich flavor that is hard to beat.
Cost
Both the ribeye and porterhouse steak are premium cuts of meat which will be more expensive than other cuts of beef. You cannot go wrrong with either tender cut of beef. The price for pound for each is in the same ballpark. But because the porterhouse cut is typically much heavier due to the bone content it is usually more expensive.
Tenderness
The porterhouse has a large tenderloin steak which is a buttery and extremely flavorful piece of steak. The tender texture of filet mignon is well known and hard to beat. But the ribeye is not a tough steak, but it will be a touch more tough than the loin side of the porterhouse.
Flavor Profile
The ribeye has very different flavor profile than the porterhouse steak. The ribeye is known as one of the richest steaks due to the distinctive marbling. The high degree of marbling of fat gives the ribeye a robust beefy flavor that is very full bodied that steak lovers crave. It is more of a heavy flavorful cut than the porterhouse steak.
On the other hand the porterhouse has a more complex flavor profile, mainly because there are two distinct cuts in one steak. the tenderloin is very tender and buttery, with a very low fat content. It has a milder flavor than the rich, fatty ribeye. The New York strip steak is fattier and has more bold beefy flavor similar to to ribeye steak. The nice thing about the porterhouse vs any other steak is that you get two cuts, and two distinct flavors in one meal.
How to select a Ribeye or Porterhouse steak at the store
When you are at the butcher shop or grocery store here are few things to look for when selecting the best cut:
USDA Grade – the USDA grade will tell you how good the steak is. The USDA uses set criteria like marbling, color, and age of the cow to grade the beef. Prime is best and Choice is second best. Select grade after choice and will be the cheapest, but definitely will not be as tender or flavorful
Color – Look for steaks that are bright red in color, which no discolored spots or browning. The color of the steak is a key indicator of how fresh it is
Marbling – Ribeyes are know for having great marbling. The more marbled fat the more flavorful and juicy the steak. The porterhouse will have some fat on the edges, but you will not see the same degree as marbling as the ribeye
Thickness – Look for a steaks that are uniform in thickness. If you get one thin and one thick they will not cook the same. A ribeye steak is typically 1-1.5 inches thick. A porterhouse steak also will be cut around on inch thick. Any thicker and one steak may weigh nearly two pounds.
How to Cook
Grilling on high heat with your pellet grill is the best way to cook a ribeye or a porterhouse steak. There are many fancy methods that have become popular in the last few years like sous vide and reverse searing, but you just can beat the flavor of a perfectly grilled steak.
My personal preference is to cook either of these cuts to medium rare. I wold not recommend cooking either of these steaks more than that. A medium or well done ribeye or porterhouse is overcooked and will be dry. Please don’t do that.
Simple Recipe
Preheat your pellet grill to 450-500 degrees F. I like to use oak or hickory wood pellets when grilling a steak
Season both sides of the steak with plenty of coarse salt and pepper
Place the steak on the pellet grill and cook for 4-6 minutes per side for medium rare. If the steaks are more than an inch thick you may need to cook for a few more minutes. Use a instant thermometer to check for doneness. You are shooting for 130 degrees for medium rare
Take the steak off the grill and let it rest for 10 minutes. This lets the juices redistribute throughout the steak.
Serve and ENJOY!
How to Store Leftover Steak
Leftover steak will need to be refrigerated to prevent bacteria growth. Place your leftover airtight container. It will keep in the fridge for 3-4 days. You can reheat it in a hot pan or the oven. Avoid the microwave, as that will dry it out.
Whats My Favorite
If I had to pick between a porterhouse and ribeye steak I would have to to choose ribeye. To me a ribeye is one of the best tasting steaks you can cook. I prefer the boneless cut to a bone in ribeye as well. In general I will always prefer the fattier cut of meat since fat provides so much flavor and a rich flavor that the more lean cuts just cant compete with. I know the porterhouse is well loved, but I do not car for the large bone in the middle of the steak. Although the bone separating the two cuts its not huge, I just find it annoying. I want to eat my steak uninterrupted.
Pro Tips
When buying a steak Prime grade is best. Look for prime steaks on sale or at your big box store. Costco and Sams Club often have prime steaks for a fraction of the cost compared to a local butcher
Take your steak out of the fridge an hour before you are going to grill it. This lets the meat come up to room temperature and relaxes the muscle fibers. You will have a more tender and juicy steak if you do this
After you cook your steak let it rest for 10 minutes on a plate lightly covered with tin foil. It can be hard to resist slicing into it right away, but it is worth the wait
Use hardwood pellets to grill these steaks as opposed to fruit wood. I like to use oak or hickory. The hardwood provides are more intense flavor that is similar to cooking the steaks over a open flame. A competition blend that contains mostly hardwood and some fruitwood is good too
| Ribeye Steak | Porterhouse Steak | |
| Cut | Taken from the rib part of the cow | Cut from the rear end of the short loin |
| Fat Content | High fat content, known for great marbling | Some fat marbling, but not as much as the ribeye |
| Flavor | Rich and savory flavor due to high marbling throughout. Ribeye cap is highly desirable | Delicious, tender cut. Less fatty than the ribeye. |
| Size | Less than 1 pound | 1 – 2 pounds |
| Tenderloin | Does not contain a filet mignon tenderloin | Contains a portion of the filet tenderloin |
| Cost | Moderately expensive, typically $15-20 per pound | Very expensive due to the larger size. Typically around $20 per pound |
| Bone | Boneless ribeye is an option, as are a bone in cut and a tomahawk cut | Large T shaped bone in all porterhouse steaks |