Is a New York strip the same as a porterhouse?
A porterhouse steak is a New York strip and a delicate filet mignon separated by a T-shaped bone. It's considered by many to be the undisputed ruler of the steakhouse. By combining the tender filet with the beefy New York strip it eliminates decision making for many diners.
Because both steaks come from the loin area, they are fairly lean. Because of their size, though, porterhouse steaks tend to have a deeper, richer flavor than New York strips. Both steaks are known for their tenderness.
The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip… but most people call it New York Strip.
In terms of taste alone, there is no difference. The only significant difference for many may be the ratio of the new york strip to tenderloin. If you like tenderloin filet or have a big appetite, choose Porterhouse. If you prefer a New York strip and a smaller portion of steak, choose T-Bone.
Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.
Luckily for us the United States Department of Agriculture (USDA) has defined exactly what a porterhouse is for them. Put simply, porterhouse steaks are T-bones, but a T-bone isn't a porterhouse. Both cuts both come from the short loin region of the cow and feature the distinctively shaped bone.
The rib eye is the ultimate steak-lover's steak. It's the most flavorful cut of the animal, and comes with very rich marbling, which provides superior taste when cooked. The cut itself comes from the rib section, where it gets its name.
For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Similarities of Ribeye and NY Strip
Both Have Tender Taste – Since the origin of the cut is the same, the steaks are both tender and flavorful. Many people consider the ribeye more tender than New York strip, as it is highly marbled.
The NY Strip is cut from the beef short loin. Although it has a bone, you will almost always see it sold without the bone as a boneless steak unless you buy it fresh directly from the butcher. If the tenderloin is still attached to the beef loin, you will get a porterhouse or a T-bone instead of a NY strip.
What is similar to a New York strip?
The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you can't really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.
Which Is Better T-Bone Or Porterhouse? Generally, porterhouse steaks have more filet compared to T-bone steaks. This typically makes them a better meal for two people. The size of a porterhouse steak should be at least 1.25 inches thick.
The winner of the debate between ribeye vs porterhouse boils down to preference. Some people prefer ribeye for its incredibly tender and flavorful meat. However, others enjoy porterhouse because it's bigger and contains two different cuts of steak to enjoy, a prime difference between porterhouse and ribeye.
The Porterhouse is a bigger loin cut (serving 2-3) and includes both a filet mignon and a strip steak.
The T-Bone and the Porterhouse: Two very different names for two very similar steaks. If you remember nothing else about these two cuts of steak, remember this: The porterhouse is a bigger version of the T-Bone. The T-Bone is one of the most easily-identifiable steaks.
What Is a Cowboy Steak? A cowboy steak is a thick (2 ½”-3”) bone-in ribeye cut between the ribs and feeds 1-2 easily. As with all our beef, these cuts come only from the upper 1/3 of Choice and Prime grades then aged to perfection.
A porterhouse can be served whole or sliced, depending on how you want to divide it up. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
Alternatives to Porterhouse Steak
You can also opt for the filet mignon if you crave the tenderloin portion of a porterhouse steak. Or, choose the strip steak, which is also extremely tender and cooks perfectly on the grill.
Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere, this cut of beef is called: Filet de bœuf (French)
What are the top 3 cuts of steak?
So what are the top three that our customers rave about? The Sirloin, Strip, and Filet Mignon are definitely our most popular and most desired steaks here at Five Star Home Foods.
Ribeye. This steak is hand-cut and served with your choice of two sides. The Ribeye is a prime cut of beef that is known for its tenderness and flavor. It is also one of the most popular steak options at Texas Roadhouse.
Which is better—ribeye or prime rib? It's not so much that one cut is better—or worse—than the other, it's more that they're cooked differently and serve different purposes, even though they're from the same cut of beef.
Rib Eye steak
Served with or without the rib bone still inside, this cut of meat is marbled and very full of flavour. It adds a real depth of flavour to the meat as it melts and makes for very good eating. The rib eye is the “meatiest” tasting steak because of this.
The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.