T-bone / porterhouse

What is a T-bone?

T-Bone… it might just be the ultimate steak for steak lovers. After all, it’s the best of two worlds. This sturdy steak comes from half of the loin vertebra, which is cut in half, resulting in two T-bones. On one side of the T, there is an entrecote, on the other side a tournedos. And then that bone in between, which adds extra flavor… What a treat! The nice firm bite of the entrecote and the buttery soft, tender meat of a tournedos in one steak. It doesn't get much better. For many true enthusiasts, a T-bone is therefore the ultimate steak. Is a T-bone a steak for men? Not necessarily, and if that is the case, it’s because of its size. Because a T-bone is a large steak, we can say that. Moreover, the entrecote part of a T-bone is larger than the tournedos part. This is generally how you can distinguish a porterhouse from a T-bone.

At The Butchery you will find steaks from high-quality breeds such as Nebraska Prime USA, Drents Blond, Rancho's Reserve, Pampa Beef, Galicia Seleccionada and many more. One thing these breeds have in common: the cattle have had a good life. Buying a T-bone at The Butchery is therefore a conscious choice in any case.

What is a Porterhouse?

Like the T-Bone, the Porterhouse is a T-shaped steak, divided into tenderloin and entrecote. The difference between a T-Bone and a Porterhouse steak lies in the size, particularly the tenderloin. Do you want the largest possible steak on the table? Then go for Porterhouse! All Porterhouse steaks are T-Bones, but the reverse is certainly not the case. According to the U.S. Department of Agriculture's Institutional Meat Purchase Specifications, a Porterhouse steak must be at least 1.25 inches (3.2 cm) thick at its widest part. A T-bone must be at least 0.5 inches (1.3 cm) thick. There are restaurants that serve Porterhouse steaks of 1.5 kilograms.

What is the difference between a T-bone and a Porterhouse?

Although both T-bone and Porterhouse steaks are similar and are cut from the same part of the beef, there are some important differences between the two. The T-bone steak and Porterhouse steak, for example, are both cut from the loin of the beef, precisely between the ribs and the lumbar vertebrae. Both steaks contain a T-shaped bone in the middle, with the upper part of the T-bone being the short rib section, and the lower part being the long loin section. The main difference between the two lies in the size of the tenderloin. In a T-bone steak, the tenderloin is usually smaller than that of a Porterhouse steak. To be classified as a Porterhouse, the tenderloin must be at least 1.25 inches (approximately 3.2 cm) wide at its widest point. If the tenderloin is smaller, it is usually considered a T-bone.

T-bone or Porterhouse sous-vide

Both T-bone and Porterhouse steaks are excellent for sous vide preparation. Sous vide is a great technique for cooking meat evenly and precisely, while maintaining juiciness and tenderness. In sous vide cooking, the meat is vacuum-sealed in a special plastic bag and submerged in a water bath with a constant low temperature, usually around the desired core temperature for the steak. The meat is slowly cooked until it reaches the exact temperature, resulting in even doneness throughout. After the sous vide process, the meat can be briefly seared on high heat to create a delicious crust on the outside. This searing can be done in a hot pan, on a grill, or using a torch, depending on your preference.

T-bone or Porterhouse on the BBQ

T-bone and Porterhouse steaks are perfect for the BBQ. You can choose from different cooking methods. You could first grill them directly and then let them reach the core temperature on the indirect side, or you can reverse the process by first bringing the steak to the core temperature and then finishing with a sear. This is also known as the reverse sear method. Ideal for large steaks, which T-bone and Porterhouse naturally are. Grilling Porterhouse or T-bone yourself on the BBQ? Then definitely check out the recipe Porterhouse steak on the BBQ

Cooking T-bone or Porterhouse in 7 steps

You can cook your Porterhouse or T-bone in 7 steps. Here is a cooking guide that takes you step by step through the preparation.

1. Plan ahead: thaw the T-bone a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
2. Preheat the oven to 120°C for even cooking and heat the pan or grill to maximum heat.
3. Brown the T-bone all around in a large pan with butter or on the grill until it is completely browned and any fat edges are nicely crunchy.
4. Move the T-bone to the preheated oven, place the seared steak in an oven dish, and add the rendered fat.
5. Always measure the core temperature for these types of meat. For rare, 52°C; medium rare, 54°C; medium, 57°C; and well done, 62°C.
6. Resting: let the meat rest for 10 minutes before slicing/serving.
7. Season the T-bone after searing or afterwards with salt and pepper or a rub of your choice.

Buying T-bone online

Buying meat online is no longer anything special. In fact, online you can find what you are looking for without any effort. You can choose your breed, your cut, your weight, and most of the information around it is usually available, and you don’t even have to leave your door. However, the craftsmanship behind it remains the same. The Butchery operates from an existing butcher shop (Lantinga), where our butchers cut all steaks with a love for the craft. This includes the T-bone. Buying a T-bone or Porterhouse online is simple and fast. We deliver from Monday to Friday between 17:00 and 22:00. Evening delivery, then. You choose your delivery day and receive your T-bone quickfrozen. This means it is frozen at an extremely low temperature in a very short time with optimal quality preservation. Convenient, right? And if you have any questions, feel free to contact us!

T-bone or Porterhouse delivered quickfrozen

You have probably already seen it, but the meat you order from us is quickfrozen and delivered to your home. Immediately after trimming and custom cutting of the steaks, the steaks are vacuum-sealed and then frozen at an extremely low temperature within an hour. We do this to preserve the flavor, structure, and nutritional values. Your order is then collected from the freezer and packed in a box with an insulated bag and dry ice, ensuring that it arrives frozen. Ideal, because you can immediately put it back in your freezer at home!

Ordering Porterhouse online

A no-brainer, but buying a Porterhouse is also very easy online. In fact, not every local butcher has Porterhouse steaks in stock, and online you often find what you’re looking for much more easily! With an online butcher, you even have a choice of breed, so you can find exactly what you’re looking for. A Black Angus USA Porterhouse or a Dry Aged Rubia Gallega Porterhouse, for example? We have them! You easily choose the desired weight and thus pay exactly for what you get. Ideal! Fill your cart with the finest steaks, BBQ meats, and perhaps some BBQ accessories, and check out securely. We ensure that your order is delivered to your home on the agreed day.