How to Cut Porterhouse Steaks

Use a dry heat method to cook a Porterhouse steak for optimal flavor.

The Porterhouse steak is one of the most popular and flavorful steak cuts. It is cut from the short loin, from the part nearest the sirloin, and is usually cut between 1¼ inches to 3 inches thick. If you are butchering your own beef, knowing how to cut Porterhouse steaks properly is both economical and delicious. Once cut, they are usually grilled or broiled for optimal flavor and tenderness.

Things You'll Need

• Diagram of beef cuts
• Beef loin
• Wooden-topped table or large wooden cutting board
• Butcher knife
• Measuring tape or ruler
• Freezer wrap and marker

Instructions

1. Lay a whole beef loin on the wooden table or wooden cutting board. Look at a diagram to locate the division of the cuts.

2. Study the beef loin to determine where the Porterhouse steaks are positioned. Starting from the narrower end of the loin, cuts generally begin with the club, then the T-bone, then the Porterhouse. The Porterhouse includes both the top loin and the tenderloin. Finally, the sirloin is cut from the largest section of the loin.

3. Cut the portion of the loin containing the club, T-bone and sirloin steak cuts away from the Porterhouse section and save it for cutting later. Use a ruler or measuring tape to calculate the proper thickness. Slice the loin into the appropriate number of Porterhouse steaks.

4. Wrap the steaks in freezer paper and label with the type of cut and the date with marker.

Tips & Warnings

• The Beef Industry Food Safety Council recommends cooking steak to an internal temperature of at least 145 degrees to be safe for consumption.

• Undercooked beef may contain Salmonella or E. coli bacteria that can lead to serious illness.

References

• "Basic Butchering of Livestock & Game"; John J. Mettler Jr., D.V.M; 1986; Story Communications Inc., Vermont
• Beef Industry Safety Council

Resources

• Beef Loin Cuts
• Beef Glosary and Cuts Diagram