The History of Porterhouse Steak

The Porterhouse Steak is considered the king of all steaks, but how long has it sat upon this throne? Porterhouse steak is one of the most iconic beef cuts and is highly admired by meat lovers. It is also featured prominently on steakhouse menus worldwide and is known for its impressive size and presence of two distinct cuts of meat. 

Porterhouse steak is unique in nature and is different from other steak cuts like ribeye steak, strip steak, and tenderloins. 

About Porterhouse Steak

 

Porterhouse Steak is a cut that comes from the rare end of the short loin, a part of the cow's back muscle. Porterhouse steak is one of the thickest cuts and is well-known for its T-shaped bone. Porterhouse steaks have two different cuts of beef on either side of the bone: the top loin and the tenderloin. 

The size of the porterhouse steak makes it different from a T-bone steak, as they both look the same. According to USDA reports, the tenderloin on a porterhouse must be at least 1.25 inches, and similarly, the tenderloin on a T-bone is smaller, which makes the Porterhouse larger and more popular. Porterhouse steak is more desirable due to its more substantial portion of tenderloin, which is the most tender cut of beef. 

History of the Porterhouse Steak

 

 

1. Origin of Porterhouse Steak: From where did it start?- The origin of the Porterhouse comes from various theories, and numerous stories are behind the popular name Porterhouse. A few of the emerging stories that have been rising over the years are;

• New York City Origins: One of the most famous stories credits Martin Morrison, the owner of a well-known New York City porterhouse (a type of inn that served porter beer), with naming the porterhouse steak. In the early 19th century, Morrison's establishment, located near the Manhattan waterfront, became popular for serving significant cuts of steak, which patrons referred to as "porterhouse steaks" after the restaurant.

• Boston Connection: One of the other theories points to Zachariah B. Porter, the proprietor of a popular 19th-century porterhouse in Cambridge, Massachusetts, near the Charles River. His establishments are known for serving significant cuts of steak and porter ale, which was a favorite among students and travelers and gave rise to "porterhouse steak."

• English Porterhouses: Some culinary historians believe the term "porterhouse" originated in England, where taverns and inns serving porter beer were known as porterhouses. These establishments often served hearty meals that included significant cuts of beef, leading to the association of the steak with the name.

Although it is difficult to pinpoint the exact moment when the term "porterhouse steak" was coined, by the mid-19th century, the name was firmly established in American food culture.

2. The rise of the Porterhouse Steak- In the 19th century, cities like New York, Boston, and Chicago proliferated, and the demand for high-quality beef also increased. The Porterhouse steak emerged as a prized cut in the steakhouse culture, appealing to the wealthy and working-class diners. 

• 19th-Century Steakhouses: Porterhouses were served in taverns, public houses, and steakhouses, which helped gain popularity as they were used to gather specific places for business people, workers, and politicians. Steakhouses in New York City became especially famous, with establishments such as Delmonico's, which opened in 1837, playing a pivotal role in elevating the status of steak as a symbol of luxury. Delmonico's featured an extensive steak menu and helped popularize the porterhouse steak as one of its signature meals.

• Chicago Stockyards: As railroads expanded in the late 19th century, Chicago became the hub of America's beef industry. The city's Union Stockyards, which opened in 1865, made it the center of meatpacking, and its influence spread across the country. Porterhouse steaks were widely distributed from Chicago to other parts of the United States, further cementing their status as a premium cut of beef.

• Mid-20th Century Steak Boom: In the post-World War II era, there was a steak boom in the United States, fueled by economic prosperity and the rise of middle-class dining culture. Steakhouses flourished, and porterhouse steaks were seen as celebratory dishes and often featured as a centerpiece for special occasions. Famous steakhouses, including in Las Vegas, New York, and across Texas, helped turn the Porterhouse into a revered symbol of American cuisine.

3. The 20th-century popularity of Porterhouse Steak—At the start of the 20th century in the USA, porterhouse steak continued to grow and become popular, and this popularity was strengthened by the rise of the American Steakhouse. The nation's love for beef increased, and steak became a symbol of American prosperity significantly in the post-World War economic boom. 

• Post-World War Era and Steakhouses: In the years following World War II, steakhouses grew in cities across the United States. Porterhouse steaks, ribeyes, and filet mignons became synonymous with celebration and indulgence. Popular 1887 restaurants solidified their reputations by serving porterhouse steaks to discerning diners.

• Steak—a Symbol of American Dining: The Porterhouse became an iconic and famous cut of meat associated with lavish dining experiences and special occasions. It was frequently featured on menus at fine-dining establishments and prized for its size and quality. Throughout the 20th century, the Porterhouse remained a go-to choice for those looking for a rich, generous, and flavorful steak.

4. The Global Cuisine- Porterhouse Steak- The Porterhouse steak grew as a global cuisine, was closely associated with American dining culture and had a worldwide influence. Many countries with solid beef tradition and culture have embraced the Porterhouse and have their versions of large bone-in steaks, and some of the countries are described below:

• Italy: In Italy, the bistecca alla Fiorentina is a famous dish that closely resembles the porterhouse steak. It comes from the Chianina breed of cattle and is usually grilled over an open flame, seasoned simply with olive oil, salt, and pepper. This Tuscan speciality is celebrated for its rich flavor and size, making it similar to the American Porterhouse.

• Argentina: Argentina is another country where significant cuts of beef are revered and is well-known for its barbeque culture. Porterhouse steaks, or similar cuts, are usually grilled over wood or charcoal, emphasizing natural flavors and the quality of grass-fed beef.

• Australia: The Porterhouse is also a popular steak in Australia, often served in restaurants and pubs across the country. Australian beef, which is often grass-fed, has a distinct flavor profile, and the porterhouse cut is celebrated for its combination of tenderness and marbling.

5. Modern Steakhouse Renaissance- The Steakhouse has evolved into something luxurious, blending classic Americana in the late 20th and early 21st centuries with global influences and modern culinary techniques. By then, a new breed of steakhouses had emerged, bringing the Porterhouse into the spotlight. 

• Dry-Aging and Specialty Cuts: Dry-aging is a process in which beef is hung in a controlled, refrigerated environment for several weeks. This allows natural enzymes to break down muscle fibers, resulting in a more tender and intensely flavored steak. Many modern steakhouses, such as Peter Luger in New York and CUT by Wolfgang Puck, offer dry-aged porterhouse steaks that enhance the flavor and tenderness of the meat. 

• Global Steakhouses: The influence of American steakhouse culture has spread internationally, with steakhouses now found in cities like London, Tokyo, and Dubai. International travelers can experience the American-style Porterhouse in diverse cultural settings, though local variations and seasoning techniques often influence its preparation.

• Farm-to-Table Movement: The farm-to-table movement of the 2000s and beyond has also contributed to reimagining the porterhouse steak. Many chefs now source their beef from local, sustainable farms, focusing on organic, grass-fed, or pasture-raised cattle. This trend elevates the quality of beef while also bringing attention to the ethics of meat production and consumption.

6. Porterhouse steak in popular culture—Porterhouse Steak has evolved as more than a meal over these years and is one of the most unique and favorable kinds of steak. Over the years, Porterhouse has been embraced as a cultural icon and referenced in television, films, and literature, symbolizing celebrations, indulgence, and wealth. 

Talking about Porterhouse in popular culture, it has indulged in novels like Upton Sinclair's The Jungle to shows like, 'The Sopranos, wherein lavish meals often featured steaks as a symbol of power and luxury, as the Porterhouse also holds a distinct place in pop culture. 

In the popular 1988 movie The Great Outdoors, there is one famous scene where John Candy's character attempts to eat a massive 96-ounce porterhouse steak, which shows the steak's relation to feats of indulgence. Inspired by the 'Big Steak Challenge,' culture has carried over into real-life steakhouses, where finishing a giant porterhouse steak often results in rewards and recognition. Also, many restaurants offer significant steak challenges; the winner gets prizes or is immortalized on the restaurant's wall of fame. 

Conclusion

Its journey from early taverns and porterhouses to modern, upscale restaurants reflects its enduring popularity and the significant role it plays in the beef world. The porterhouse steak remains a timeless symbol of indulgence and culinary craftsmanship, whether enjoyed as part of a rustic barbecue or a high-end dining experience. Its distinctiveness, size, and dual cuts make it a favorite among carnivores, and its presence on menus worldwide ensures that the legacy of the porterhouse steak will continue for generations to come.