"Porterhouse steak is known for being a massive, beefy cut that's half strip steak and half tenderloin. But, the hamartia to all that meaty glory is the fact that porterhouses are notoriously susceptible to overcooking or, worse, not getting cooked evenly or all the way through. Even though Texas Roadhouse's contender in the game clocks in at a plate-engulfing 23 ounces, bigger isn't always better."
"According to a Texas Roadhouse employee on Reddit, this steak is considered "not so good" because it comes frozen and isn't hand-cut in the restaurant. However, notably, the offering is listed under the "Hand-Cut Steaks" section of the chain's official online menu, a slight stretch of truth in advertising. As the poster shares, "At Texas Roadhouse, my managers have always told me not to suggest the porterhouse T-bone steak. It's the only steak we don't hand cut in the restaurant. It's shipped in frozen, and it's generally considered our not so good steak.""
"Foodies craving a porterhouse are better off grabbing dinner someplace else. In another Tasting Table ranking (this time specifically of porterhouse steaks from popular steakhouse chains), Texas Roadhouse placed a dismal eight out of 12 restaurants, surpassed by the porterhouses from competitors such as Outback Steakhouse, Peter Luger Steak House, and Ruth's Chris Steak House."
The porterhouse T-bone is a large cut combining strip and tenderloin, often prone to overcooking or uneven doneness despite its 23-ounce size. The Texas Roadhouse version is shipped frozen and is the only steak on the menu not hand-cut in-restaurant, though it appears under the "Hand-Cut Steaks" menu section. Staff reportedly advise against recommending it. In comparative rankings of chain porterhouses, Texas Roadhouse placed poorly, behind competitors like Outback, Peter Luger, and Ruth's Chris, suggesting diners seeking porterhouse quality should consider other restaurants.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]