What’s the one thing that can make or break a family gathering? No, we’re not talking about arguments with the in-laws, we mean the food of course! Good food makes for a great time, and when it comes to cooking up a storm one of the best tasting foods is steak. Imagine the mouthwatering aroma of a steak cooking on the grill. The delicious taste and texture of a well-cooked steak is not something that can be easily forgotten. In this article we’ll be comparing ribeye vs porterhouse steaks.
Ribeye and Porterhouse are both great options for your next dinner party. Let’s face it, they’re both great options for your next dinner full stop! We’ll be taking a closer look at the differences between each cut and helping you to choose the best option for you.
Where Does Ribeye Come From?
The ribeye’s name tells you where the steak comes from. A ribeye steak is cut from the rib section of the cow. The best quality cuts of ribeye come from the area between rib six and rib twelve. You may sometimes hear this area referred to as ‘prime rib‘. Though this area yields the higher quality steaks, you will often find ribeye steaks for sale that are cut from non-prime rib. For what it’s worth – there is very little difference in taste and you can often save a few dollars by going for an ‘inferior’ ribeye steak!
Because the rib muscles don’t bear much weight, they’re worked less than the cow’s other muscles. As a rule, muscles that aren’t used often are associated with more tender meat. This holds true for ribeye – it’s one of the most tender cuts out there.
The cut’s positioning also ensures a juicy steak. The rib area is fairly close to the head, which means there is more fat. The fat melts as the steak is cooked and bastes the steak with juices. This makes ribeye juicier and more tender.
Where Does Porterhouse Steak Come From?
Porterhouse steak comes from an area of the cow referred to as the ‘short loin’. The steak has a T-shaped bone within the meat. This steak is cut from the back of the ‘short loin’ area.
A quick side point – it’s important here to note that there is a difference between porterhouse and T-bone steak. Both steaks are cut from the same area of the cow, but T-bone is from closer to the front of the short-loin. Porterhouse steak is cut from the back of the section, which means that it has more tenderloin steak included.
A porterhouse steak can weigh more than two pounds. It’s a massive piece of meat but is also very thick. The average thickness of a porterhouse steak is between 1 inch and 1 ½ inch. This kind of steak is generally very tender and juicy. A porterhouse is also known for its succulent, strong beefy flavor.
What is the Difference Between Ribeye vs Porterhouse?
Because ribeye and porterhouse are cut from different parts of the cow, the cost, flavor, texture, fat levels, and optimal cooking methods for each steak differ. These considerations can help determine which is the right choice for your occasion.
Read on as we look at each of these differences in more depth.
The Cost of Ribeye vs Porterhouse
Ribeye steak generally costs between twelve and fifteen dollars per pound. Smaller cuts or steaks from ribs outside the prime 6-12 range can cost as little as seven to ten dollars per pound. A top of the line ribeye steak will cost closer to fourteen dollars per pound.
Porterhouse steak is sometimes called the king of steaks because it is one of the highest quality cuts. When you buy porterhouse, you’re paying more for the quality. As a result, porterhouse typically costs between fifteen and twenty-two dollars per pound. However if you shop around you may occasionally find them for sale closer to ten dollars per pound. That would be an absolute steal for porterhouse steak and if you see it for that price, snap it up!
Pound-for-pound when you buy ribeye you’ll be getting more meat. This is because of the large bone in porterhouse that adds a significant amount to the weight. So not only do you need to pay more per dollars per pound for this steak, but you also need to buy a larger cut to yield the same amount of meat.
Flavor of Ribeye vs Porterhouse
Both ribeye and porterhouse steak are juicy and delicious. They are both high-quality cuts of beef. The major differences in flavor between ribeye and porterhouse are due to the fat and bone content in the cuts. In that respect, these steaks are very different. Ribeye steaks tend to have higher fat content than porterhouse steaks.
The fat content in the ribeye acts as a natural baste, which makes the meat exceptionally juicy. The porterhouse, on the other hand, has less fat and includes a bone. This steak also consists of two types of meat. This gives the porterhouse a strong beefy flavor. Which steak has better flavor is determined by the individual’s preferences.
Some people dislike fat, so they may prefer a porterhouse steak. Others may not mind fat and enjoy the juicy flavor of a ribeye.
Texture of Ribeye vs Porterhouse
Because porterhouse steak comes from a lower cut, this means that the meat is slightly less tender than a ribeye steak.
The porterhouse is also farther from the head and neck. This location means that the meat offers less marbling than the ribeye.
Porterhouse steak also incorporates two separate types of meat. This means that the steak has a mixture of textures. The ribeye has a single texture accompanied by quite a bit of fat. Both cuts of steak are very tender, but the porterhouse is slightly more tough than a ribeye.
Fat Levels of Ribeye vs Porterhouse
Ribeye steak has significantly more fat than porterhouse steak. This is due to the location where the cut came from. A ribeye is cut from the rib portion, while a porterhouse is cut from the ‘short loin’ portion. The rib section is much closer to the head, which means that there is more marbling. An increased amount of fat means more juice. The porterhouse steak has much less fat.
Cooking Ribeye vs Porterhouse
Ribeye and porterhouse steaks can each be cooked in various ways. It is possible to cook a ribeye and porterhouse steak the same way. There are different ways to cook the steaks to enhance the flavors.
A ribeye steak is delicious when it is grilled. A perfectly grilled ribeye steak is easy to make outside on a grill. The only down-side to this method is that some of the juices are lost. Ribeye is also delicious when seared in a pan. The steak is especially good when it is basted with butter, salt, and garlic. Other herbs will work as well, but ribeye steak has a great natural flavor so they are not necessary.
The best way to cook a porterhouse steak is in a cast-iron skillet. Heating the skillet first will provide a very nice sear. Porterhouse steak is best seasoned with regular salt and pepper. The flavor of this steak is unique and delicious. The steak should develop a tasty brown crust.
Ribeye vs porterhouse – Which is better?
It is impossible to universally determine which steak is better. Porterhouse steak and ribeye steak are both very good quality cuts. Each of these two steaks have their own great natural flavor. The decision of which is better must be a personal choice. The amount of fat preferred should be a consideration. Whether a bone is a necessity could determine which steak is more preferable.
There is also a slight difference in the meat’s texture which must be considered. The ribeye steak is tender and juicy but contains some fat. The porterhouse steak is also tender and juicy, but slightly less so. This steak has much less fat than the ribeye and includes a large bone.
The difference in cooking methods
Ribeye and porterhouse steaks can be cooked the same way. There are so many ways to cook them. A few examples are roasting, barbequing, grilling, pan-frying, pan-searing, broiling, or pot roasting. The most common are grilling, pan-searing, and pan-frying.
Grilled steak is the best, especially in the summer. Grilling steak on a charcoal grill is easy. It also provides the meat with a delicious flavor and perfect texture. Pan-frying and pan-searing are also great ways to cook these steaks. Both techniques are quick and fairly easy.
