The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte.

The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak.
A typical porterhouse steak is around 6cm thick, depending on the breed, and weighs between 700 and 1000g.

The name "Porterhouse steak" comes from inns in Great Britain and the USA that served the beer porter, or possibly from Zacharias B. Porter, an American.
The term “T-bone steak” is derived from the English name for the T-shaped bone that separates the two pieces of meat. (fillet and entrecôte)

Grill tip:

Always pierce the fillet with your temperature probe for the porterhouse/T-bone steak.

Why?

It cooks much quicker than the entrecôte. Ideal core temperature 54-58 degrees

Enjoyment tip:

medium rare, medium

Kettyle Irish Food

We combine tradition with original thinking

Some people are dreamers, others are doers. At Kettyle Irish Foods we are both. We thought of a way to improve the dry aging process and our passionate experts made it a reality.

The result is a timeless taste that our global customers describe as "the taste of beef from a bygone era." This groundbreaking approach is only possible with the skills of our skilled craftsmen, a sincere commitment to provenance and the lush fields of Fermanagh.

Over the past ten years, we have grown as a company by pioneering honesty and craftsmanship. Our ancestors may have ingrained in us an unparalleled appreciation and dependence on agriculture, but our original creativity and expertise continue to drive us to provide the world with premium quality and superior flavors. As part of the Linden Food Group, we complement their enormous scale and capabilities with our unique artisanal approach to award-winning meat.