The porterhouse steak. Just the name conjures images of a massive, perfectly grilled cut of beef, a carnivore’s dream come true. But have you ever stopped to wonder why it’s called a porterhouse? The answer, as with many culinary terms, is steeped in history, legend, and a healthy dose of conflicting accounts. This article will delve deep into the various theories surrounding the porterhouse’s name, exploring the colorful characters and bustling establishments that may have contributed to its iconic moniker.
A Cut Above: Understanding the Porterhouse
Before we dive into the etymology, let’s first define what exactly constitutes a porterhouse steak. It’s crucial to understand the anatomy of the cut to appreciate the various naming theories.
A porterhouse is essentially a larger, more substantial version of a T-bone steak. Both cuts are derived from the short loin of the beef animal and are characterized by a T-shaped bone running through the center. On one side of the bone is a tenderloin muscle (the filet mignon), and on the other side is a strip steak (the New York strip).
The key differentiator between a T-bone and a porterhouse lies in the size of the tenderloin portion. According to USDA guidelines, a porterhouse must have at least 1.25 inches of tenderloin width at its widest point, measured from the bone. A T-bone steak will have a smaller tenderloin portion. This significant tenderloin size makes the porterhouse a premium and often more expensive cut. The larger size also contributes to its impressive presentation and satisfying eating experience.
The Leading Theories: Tracing the Porterhouse Name
Several fascinating, albeit sometimes contradictory, theories attempt to explain the origin of the name “porterhouse.” Each theory offers a glimpse into the social and culinary landscape of the 19th century, when the term first gained prominence. Let’s examine the most popular explanations.
The Pearl Street Legend: A New York City Origin Story
One of the most widely circulated stories attributes the name to a porter house, a type of public house popular in 19th-century America. These establishments, often serving a dark, malt-heavy beer known as porter, were social hubs where people gathered to eat, drink, and socialize.
The legend centers around a specific porter house, often identified as Martin Morrison’s in New York City, near Pearl and Chambers Streets. According to this account, Morrison began serving an exceptionally large and delicious steak that quickly became a customer favorite. The steak was so popular that patrons began referring to it as “Morrison’s porterhouse steak,” after the establishment where it originated. Over time, the “Morrison’s” part was dropped, leaving simply “porterhouse.”
While this theory is appealing and widely repeated, historical evidence to definitively confirm Martin Morrison’s role is somewhat scarce. However, the connection to porter houses and their association with hearty meals and social gatherings remains a compelling aspect of the narrative.
The Cambridge, Massachusetts Connection: A Porter’s Innovation
Another prominent theory shifts the focus to Cambridge, Massachusetts, and attributes the name to a hotel and restaurant owned by a man named Zachariah B. Porter.
In the mid-1800s, Porter operated a popular establishment known as the Porter House Hotel. This establishment was renowned for its excellent food, including a signature steak cut that Porter himself purportedly developed. According to this version, Porter’s steak became so popular that it was dubbed the “porterhouse steak” in his honor.
This theory is supported by some historical records and local anecdotes, lending it a degree of credibility. However, like the New York City story, concrete proof definitively linking Zachariah Porter to the naming of the porterhouse steak remains elusive.
A Generic Term for a Large Steak: An Evolutionary Explanation
A more pragmatic explanation suggests that “porterhouse” simply became a generic term for a large, high-quality steak served in porter houses and similar establishments.
As porter houses were known for their hearty fare and generous portions, it’s plausible that they began offering particularly large steaks to cater to their clientele. Over time, the term “porterhouse steak” may have emerged as a descriptive label for these oversized cuts, regardless of the specific establishment or origin.
This theory suggests that the name evolved organically from the culinary landscape of the time, reflecting the association between porter houses and substantial, satisfying meals. While less romantic than the other narratives, it offers a plausible explanation for the widespread adoption of the term.
Debunking Myths and Misconceptions
Beyond the primary theories, several myths and misconceptions surround the porterhouse steak’s name. It’s important to address these to provide a more accurate understanding of the cut’s history.
One common misconception is that the porterhouse is simply a larger version of a sirloin steak. While both are beef steaks, they come from different parts of the animal. The porterhouse, as mentioned earlier, is from the short loin, while the sirloin comes from the back of the animal.
Another myth claims that the term “porterhouse” originated in England. While porter beer certainly has English roots, the term “porterhouse steak” is almost exclusively American in origin.
The Porterhouse Today: An Enduring Legacy
Regardless of its precise origin, the porterhouse steak has maintained its status as a premium and highly sought-after cut of beef. It remains a staple on steakhouse menus across the United States and beyond, prized for its size, flavor, and tenderness.
The porterhouse continues to be associated with indulgence and special occasions. Its impressive presentation and satisfying eating experience make it a popular choice for celebratory meals and gatherings. The cut’s enduring popularity is a testament to its quality and the enduring appeal of a perfectly cooked steak.
Cooking the Perfect Porterhouse: Tips and Techniques
To truly appreciate the porterhouse, it’s essential to know how to cook it properly. Given its size and thickness, achieving a perfectly cooked porterhouse requires some attention to detail.
Choosing the Right Cut: Look for a porterhouse with good marbling (intramuscular fat) throughout the steak. The marbling will contribute to the steak’s flavor and juiciness. Ensure the tenderloin portion meets the USDA’s 1.25-inch minimum width requirement.
Preparation: Allow the steak to come to room temperature for about 30-60 minutes before cooking. This will help it cook more evenly. Pat the steak dry with paper towels to promote a good sear. Season generously with salt and pepper. Some people also add garlic powder, onion powder, or other spices to their liking.
Cooking Methods: Several cooking methods can be used to prepare a porterhouse, including grilling, pan-searing, and broiling.
- Grilling: Preheat your grill to high heat. Sear the steak for 2-3 minutes per side, then move it to a cooler part of the grill to finish cooking to your desired level of doneness.
- Pan-Searing: Use a heavy-bottomed skillet, preferably cast iron. Heat the skillet over high heat until it’s smoking hot. Add oil with a high smoke point (such as canola or grapeseed oil). Sear the steak for 2-3 minutes per side, then reduce the heat and add butter, garlic, and herbs to the pan. Baste the steak with the melted butter as it finishes cooking.
- Broiling: Preheat your broiler to high. Place the steak on a broiler pan and broil for 5-7 minutes per side, depending on the thickness of the steak and your desired level of doneness.
Using a Meat Thermometer: The best way to ensure your porterhouse is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone.
Here are the internal temperatures for different levels of doneness:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
Resting: Once the steak is cooked to your desired level of doneness, remove it from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
Slicing and Serving: Slice the porterhouse against the grain. Consider separating the tenderloin and strip steak from the bone and slicing each separately. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a classic steak sauce.
In Conclusion: The Porterhouse’s Enduring Allure
The story behind the name “porterhouse steak” may be shrouded in some mystery, with several compelling theories vying for the definitive answer. Whether it originated from a bustling porter house in New York City, a hotel in Cambridge, Massachusetts, or simply evolved as a generic term, the name has become synonymous with a large, high-quality, and incredibly satisfying steak. Its enduring popularity is a testament to its flavor, tenderness, and the timeless appeal of a perfectly cooked cut of beef. So, the next time you order a porterhouse, take a moment to appreciate the rich history and culinary legacy behind this iconic steak.
What exactly is a Porterhouse steak?
A Porterhouse steak is a cut of beef taken from the rear end of the short loin and thus includes both a large strip steak on one side of the bone and a significant portion of tenderloin on the other. It’s essentially a larger version of a T-bone steak, with the key difference being the size of the tenderloin portion; a Porterhouse must have at least 1.25 inches of tenderloin width to qualify. This generous portion of both flavorful strip and tender, mild tenderloin makes it a favorite among steak enthusiasts.
The Porterhouse is characterized by its substantial size and bone-in presentation. Its rich marbling contributes to its overall flavor and tenderness. Due to its size and the presence of two distinct cuts of beef, it’s often considered ideal for sharing, although many enjoy tackling this impressive steak on their own. Proper cooking methods are essential to ensure both sides are cooked to perfection, balancing the differing textures and cooking times of the strip and tenderloin.
Where did the name “Porterhouse” originate?
The exact origin of the name “Porterhouse” is debated, but the most popular and widely accepted story centers around a porter house restaurant, which was a type of establishment common in the 19th century that served porter, a dark beer. One popular theory suggests that the steak was first served, or at least popularized, at a specific porter house, possibly in New York City or Cambridge, Massachusetts.
Several establishments and individuals have been credited with the origin, including Martin Morrison of the Porter House Hotel in New York City, and Zackariah B. Porter, who owned a restaurant in Cambridge, Massachusetts. While definitive proof remains elusive, the connection to these early porter houses, establishments known for serving hearty meals alongside their beer, seems the most plausible explanation for the steak’s distinctive name. The historical prevalence of porter houses during the time further supports this theory.
How is a Porterhouse steak different from a T-bone steak?
The most significant difference between a Porterhouse steak and a T-bone steak lies in the size of the tenderloin portion. Both steaks are cut from the short loin and feature a T-shaped bone separating the strip steak from the tenderloin. However, a Porterhouse steak will always have a larger tenderloin section – at least 1.25 inches wide according to USDA specifications – whereas the tenderloin on a T-bone is noticeably smaller.
This difference in tenderloin size is what officially distinguishes the two cuts. T-bones are cut closer to the front of the short loin, where the tenderloin muscle is smaller. While both are excellent cuts offering a combination of flavors and textures, the Porterhouse provides a more substantial serving of the highly prized tenderloin, making it a premium and often more expensive choice. Consumers should verify the tenderloin size to ensure they are indeed purchasing a Porterhouse.
What makes a Porterhouse steak a desirable cut of beef?
A Porterhouse steak is highly desirable due to its combination of two distinct and popular cuts of beef: the New York strip and the tenderloin. The strip steak offers a robust, beefy flavor and a slightly firmer texture, while the tenderloin is known for its exceptional tenderness and milder taste. The presence of the bone adds another layer of flavor and helps to retain moisture during cooking.
The size and presentation of the Porterhouse also contribute to its appeal. It’s a substantial steak that makes a statement, often enjoyed for its generous portions and satisfying combination of textures and tastes. The steak’s marbling, or intramuscular fat, further enhances its flavor and tenderness, making it a truly premium cut that is prized by steak lovers. The fact that it caters to two distinct preferences – those who prefer a rich, beefy taste and those who favor tenderness – only adds to its allure.
What are the best cooking methods for a Porterhouse steak?
Due to its thickness and the combination of two different muscles, the Porterhouse steak benefits from cooking methods that allow for precise temperature control. Searing the steak on high heat, either in a cast iron skillet or on a grill, is crucial for developing a flavorful crust. Follow this searing process with a lower, more gentle heat source, such as transferring the steak to a preheated oven, to cook the interior to the desired doneness without overcooking the exterior.
Reverse searing is another excellent method for cooking a Porterhouse. This involves initially cooking the steak at a low temperature (around 250°F) until it reaches an internal temperature of about 110°F, then searing it at a high temperature for a short period of time to create a crispy crust. Regardless of the method chosen, using a meat thermometer is essential for achieving the perfect level of doneness and ensuring the steak is cooked evenly throughout.
What are some common mistakes to avoid when cooking a Porterhouse steak?
One of the most common mistakes is overcooking the Porterhouse. Because the tenderloin portion is leaner than the strip steak, it tends to cook more quickly and can easily become dry if not carefully monitored. Using a meat thermometer and accurately tracking the internal temperature of both sections is critical to avoid this. Aim for a medium-rare to medium level of doneness to maximize the flavor and tenderness.
Another mistake is failing to properly season the steak. Generously salting the Porterhouse well in advance of cooking, ideally an hour or more, allows the salt to penetrate the meat and enhance its natural flavors. Inadequate seasoning can result in a bland steak, regardless of the cooking method employed. Allowing the steak to come to room temperature for about 30-60 minutes before cooking also promotes more even cooking.
Is there a “female” version of the Porterhouse, and why is this distinction sometimes made?
There is no official “female” version of the Porterhouse steak. The distinction some butchers make between a “female” and “male” Porterhouse refers to the shape of the pelvic bone. A “female” Porterhouse, according to this distinction, supposedly has a round bone, while a “male” has a T-shaped bone. However, this distinction is not scientifically accurate or officially recognized.
The shape of the pelvic bone is not necessarily indicative of the animal’s sex and varies due to factors other than gender. The more important factors determining the quality and flavor of a Porterhouse are the grade of beef (e.g., Prime, Choice), the marbling, and the proper cooking technique. Consumers should focus on these quality indicators rather than relying on the inaccurate “male” or “female” classification.