{"id":5979,"date":"2022-09-13T15:10:25","date_gmt":"2022-09-13T15:10:25","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=5979"},"modified":"2023-01-27T07:07:09","modified_gmt":"2023-01-27T07:07:09","slug":"porterhouse-vs-ribeye","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/porterhouse-vs-ribeye\/","title":{"rendered":"Porterhouse Vs Ribeye: Which Is Our Favorite Cut?"},"content":{"rendered":"\n

Steak lovers have pitted these two cuts of beef<\/a> against each other incessantly. Each side insists that their favorite cut is the better choice for dinner and rightly so since porterhouse and ribeye are exceptional prime choices for a meal.<\/p>\n\n\n\n

I love beef, which is why I have cooked and eaten beef on a daily basis for over a decade. While I would not advise anyone to emulate my lifestyle, it gives me a unique perspective on the porterhouse vs. ribeye debate.<\/p>\n\n\n\n

The way I break it down is ribeye for haute fine dining and porterhouse for fuller more wholesome meals. My basis is the differing qualities of the meat which I will explain below.<\/p>\n\n\n\n

That said, this determination is wholly subjective and derived from personal preference, as are most of the opinions on this matter. So let\u2019s dissect this.<\/p>\n\n\n

\"Porterhouse<\/figure>\n\n\n

Characteristics Of Porterhouse And Ribeye Steaks<\/h2>\n\n\n\n

The table below is a quick comparison of porterhouse and ribeye.<\/p>\n\n\n

Characteristic<\/strong><\/p><\/div><\/div><\/td>

Porterhouse<\/strong><\/p><\/div><\/div><\/td>

Ribeye<\/strong><\/p><\/div><\/div><\/td><\/tr>

Size<\/strong><\/p><\/div><\/div><\/td>

1.5 -  2 lbs<\/p><\/div><\/div><\/td>

½ pound<\/p><\/div><\/div><\/td><\/tr>

Fat content<\/strong><\/p><\/div><\/div><\/td>

High<\/p><\/div><\/div><\/td>

Higher<\/p><\/div><\/div><\/td><\/tr>

Tenderness and texture<\/strong><\/p><\/div><\/div><\/td>

Uneven texture<\/p><\/div><\/div><\/td>

Even texture throughout<\/p><\/div><\/div><\/td><\/tr>

Appearance<\/strong><\/p><\/div><\/div><\/td>

Moderately marbled<\/p><\/div><\/div><\/td>

Intense marbling <\/p><\/div><\/div><\/td><\/tr>

Bone Content<\/strong><\/p><\/div><\/div><\/td>

Large center bone<\/p><\/div><\/div><\/td>

Boneless<\/p><\/div><\/div><\/td><\/tr>

Flavor profile<\/strong><\/p><\/div><\/div><\/td>

Very tasty<\/p><\/div><\/div><\/td>

Even tastier <\/p><\/div><\/div><\/td><\/tr>

Cost<\/strong><\/p><\/div><\/div><\/td>

High<\/p><\/div><\/div><\/td>

Higher<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n

<\/div>\n\n\n\n

Size <\/h3>\n\n\n\n

Porterhouse steak is larger than ribeye steak. Arguably, the t-shaped bone mass contained in the porterhouse steak does add to its weight. A typical porterhouse steak weighs about 1.5 pounds but can go up to two pounds comfortably serving two people. <\/p>\n\n\n\n

Ribeye steaks on the other hand are slightly smaller and lighter coming in at an average of 0.5 – 0.625 pounds per steak which is a serving for one. The thickness for both steaks<\/a> is almost always 1.5 – 2 inches.<\/p>\n\n\n\n

The size of the top loin or the strip is the same for both porterhouse steak and t-bone steak<\/a>. The tenderloin is, however, smaller in the t-bone steak than in a porterhouse steak.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n