The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
As for its flavor profile, porterhouse is considered one of the highest-quality cuts available, which means it requires little in the way of adornments to deliver a delicious meal.
Ribeye purists argue that it is the cut with the most flavour. The porterhouse comes from the loin section, which extends from the end of the rib cage. It tends to have less marbling than the ribeye, but still enough to produce succulent flavour and tenderness in both the tenderloin and striploin pieces.
Rib-Eye steak
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
The title of Australia's most expensive steak is in new hands. Levantine Hill winery in the Yarra Valley, in Melbourne's east, on Thursday unveiled its new 500-gram Japanese rare Itoham Sankyoi sirloin, priced at a measly $750.
Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.
Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.
Rich in Nutrients and Vitamins
Porterhouse steak is full of nutrients and vitamins that are essential to your body. Let's look at a few of them: Vitamin B12: B12 helps the body form DNA and red blood cells. Research also shows that it could reduce the risk of cardiovascular and cognitive conditions.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
Because T-bone steaks come from an area where the muscles aren't as active, they're more marbled with fat. This marbling makes the steak succulent when grilled. That said, due to the fat content, T-bone steaks aren't as healthy as Porterhouse steaks.
T-bone Steak. A porterhouse is basically the same cut as a T-bone steak, but the porterhouse is generally cut thicker and must contain significantly more of the tenderloin filet relative to the loin portion than a T-bone steak.
Porterhouse
It's cut from the sirloin, which is the rear part of the animal's back and is essentially an oversized T-bone steak.
It's easy to ask, not so simple to answer. Here in Australia we commonly know porterhouse as a boneless sirloin steak, but pretty much everywhere else in the world a porterhouse comes on the bone.
In New Zealand and Australia, it is known as a porterhouse steak or sirloin steak. In Canada, most meat purveyors refer to this cut as a strip loin. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.
Serving Size
Because of its size, a single porterhouse steak is usually enough for 2 or even 3 people. New York strip steaks are more commonly sold as single-serving steaks. However, the steak can sometimes be cut large enough for two people.
Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.
Higher quality steaks — for example, porterhouse or ribeye, are naturally more tender and don't typically need one. But no matter what type of steak you start with, cooking it until it reaches the right temperature then letting it rest for five to eight minutes is the best way to avoid a chewy steak.
When you're feeling a little 'extra', treat yourself to the Millionaire's Cut steak: an AAA filet with sautéed creole jumbo prawns and creamy mashed potatoes.
Chuck and blade steak
Bone-in chuck steaks are one of the least expensive cuts of meat. Chuck steaks come from just below the neck around the shoulder area of a cow and they're ideal for braising, pot-roasting or, due to the richness of flavour, minced and used for burgers or meatballs.