The porterhouse steak is a flavorful cut of meat from the rear or the short loin of a cow where the tenderloin is thickest. It contains two different cuts of beef, a tenderloin, and a strip loin.<\/p>\n\n\n\n
The tomahawk steak, on the other hand, is cut from the rib section just like the ribeye. But what denotes this particular cut of steak is a 3 inches long rib bone attached to it.<\/p>\n\n\n\n
Both types of steaks are exceptionally flavourful and tender cuts of steak. However, there are key differences between these two cuts.<\/p>\n\n\n\n
In this article, I will discuss porterhouse steak vs tomahawk steak, how they differ, their similarities, and which is better.<\/p>\n\n\n\n
The porterhouse steak is a 1.25 inches thick steak with one half containing New York strip steak and the other tenderloin. A t-shaped bone separates these two cuts, but the bone can also be trimmed or cut out.<\/p>\n\n\n\n
It has a deep red color and a large presence of marbling fat that forms a ribbon around its circumference. This steak is available in whole, with bone, boneless, and sliced portions.<\/p>\n\n\n\n
The name \u201cporterhouse steak\u201d originated from Manhattan’s Pearl Street in the early 1800s<\/strong>. This was a popular steak house owned by Martin Morrison that started serving a t-bone-shaped steak.<\/p>\n\n\n\n Oxford English Dictionary claims \u201cporterhouse steak\u201d comes from the proprietor Martin Morrison. Although others claim to have named this steak, there is no sufficient proof.<\/p>\n\n\n\n Tomahawk steak is ribeye steak with the rib bone still intact. The bone is French-trimmed so that it looks like a handle. The entire steak is shaped like a tomahawk ax, giving it its name.<\/p>\n\n\n\n A tomahawk steak weighs between 30 – 45 pounds with a large amount of visible fat on it. This unique cut of steak is so flavorful that it requires only little amount of spices to cook it.<\/p>\n\n\n\n The name tomahawk dates back to the days of the Rio Grande cattle drive<\/strong>. A Texas cowboy was known for specifically using Mexican spices for seasoning a beautiful cut of steak.<\/p>\n\n\n\n This cut of steak is shaped like a hatchet or a native American tomahawk ax. It was called various names, however, tomahawk steak stuck and it is known by that name.<\/p>\n\n\n\n The first and obvious similarity between the porterhouse steak and the tomahawk steak is their taste and texture. <\/p>\n\n\n\n These two steaks have rich marbling which gives them a rich, tangy taste that is often described as \u201cmelt in your mouth.\u201d<\/p>\n\n\n\n Both steaks are from the rib region of a cow. Just behind the rib section of a cow is the loin, a part of the loin called filet is one of the halves of the porterhouse steak.<\/p>\n\n\n\n Both cuts have a similar price range according to the US Department of Agriculture. A USDA prime porterhouse steak costs $2 per ounce and a tomahawk steak costs $1.9 per ounce.<\/p>\n\n\n\n These two cuts of steaks have large bones in them which adds to their taste. However, there are many ways to differentiate one from the other.<\/p>\n\n\n\n The difference between porterhouse steak and tomahawk steak include;<\/p>\n\n\n\n The first and most obvious way to differentiate between these two cuts of steak is the shape. Porterhouse steak is between 1.5 – 3 inches wide with a t-shaped bone in the middle and weighs around 24 pounds.<\/p>\n\n\n\n While tomahawk steak is between 1 – 2 inches thick with a last 3 – 5 inches long bone hanging on to it. Depending on how the bone is trimmed, it can weigh anywhere between 30 – 45 pounds.<\/p>\n\n\n\n In terms of cooking time, tomahawk steak cooks faster than porterhouse steak. A tomahawk steak takes around 40 – 50 minutes to cook, while a porterhouse steak takes 60 – 75 minutes to cook properly.<\/p>\n\n\n\n Now, when choosing the best out of these two, there are 3 aspects to consider. They are;<\/p>\n\n\n\n In terms of nutrition, the porterhouse steak gets the upper hand over the tomahawk steak. According to the US Department of Agriculture, a 100-gram serving of these two steaks shows that porterhouse holds a lower amount of calories and fat.<\/p>\n\n\n\n Regarding taste, the tomahawk is a better option than the porterhouse steak. This is because the large bone attached to it has a major impact on the taste.<\/p>\n\n\n\n Tomahawk steak looks better than porterhouse steak. If you plan to wow your guest, this beautiful cut of steak is the one for the job, because it is a very fine piece of steak to gaze upon.<\/p>\n\n\n\n Since they both come from the same region of a cow, they are both cooked similarly. The best ways to enjoy both of them are; grilling, baking in the oven, or over an iron skillet or pan.<\/p>\n\n\n\n Although the porterhouse steak cooks longer, both are best cooked at a temperature of 165\u00b0F. At this point, there is uniform browning and marbling around the steak.<\/p>\n\n\n\n Porterhouse steak has a rich, tender, and beefy flavor that is often described as \u201cmelt in your mouth.\u201d<\/p>\n\n\n\n They are both prized similarly, although the tomahawk steak is prized slightly lower.<\/p>\n\n\n\n They can both be kept in the freezer for as long as 2 – 4 months.<\/p>\n\n\n\n No, it is not. Although tomahawk steak is cut from the rib, they are two entirely different cuts.<\/p>\n\n\n\n Depending on the size of the cow, there are usually between 8 – 12 tomahawks found in a cow.<\/p>\n\n\n\n All qualities considered, they are both incredibly delicious and tender cuts of beef. While it is up to personal preference, the porterhouse steak is better as it is considered healthier.<\/p>\n\n\n\n However, tomahawk steak is also a healthy cut with an appearance that is always guaranteed to wow your guest.<\/p>\n\n\n\n Thank you for reading this article.<\/p>\n\n\n\n Read more resourceful articles on steaks on Millenora<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" The porterhouse steak is a flavorful cut of meat from the rear or the short loin of a cow where … <\/p>\nWhat is tomahawk steak?<\/h2>\n\n\n\n
Porterhouse vs tomahawk steak – Similarities<\/h2>\n\n\n\n
1. Taste and texture<\/h3>\n\n\n\n
2. Both are from similar regions<\/h3>\n\n\n\n
3. Price<\/h3>\n\n\n\n
Porterhouse steak vs tomahawk steak – What is the difference?<\/h2>\n\n\n\n
1. Shape<\/h3>\n\n\n\n
2. Cooking time<\/h3>\n\n\n\n
Porterhouse steak vs tomahawk steak – Which is better?<\/h2>\n\n\n\n
1. Nutritional aspect<\/h3>\n\n\n\n
2. Taste<\/h3>\n\n\n\n
3. Appearance<\/h3>\n\n\n\n
Porterhouse vs tomahawk steak – Cooking method<\/h2>\n\n\n\n
FAQs<\/h2>\n\n\n\n
What does porterhouse steak taste like?<\/h3>\n\n\n\n
Porterhouse steak vs tomahawk steak – which is cheaper?<\/h3>\n\n\n\n
Porterhouse steak vs tomahawk steak – How long are they good for in the freezer?<\/h3>\n\n\n\n
Is tomahawk steak the same as ribeye?<\/h3>\n\n\n\n
How many tomahawks per cow?<\/h3>\n\n\n\n
Conclusion: Porterhouse steak vs tomahawk steak <\/h2>\n\n\n\n