"The porterhouse is a wonderful cut - it consists of two of the most popular steakhouse steaks: the New York Strip (or sirloin) and filet," he said. So, you get an ultra-tender melt-in-your-mouth cut with the filet and a more flavorful cut with a meatier chew from the New York Strip. This makes the porterhouse an ideal choice for steak lovers who appreciate both texture and flavor, combining the best of both worlds in one steak.
"Both steaks are ideal for sharing, and we would suggest pre-slicing before serving," Chef Gulbro said. Since the two cuts both surround a large bone, he opts to keep the bone on the serving dish for a show-stopping presentation. "[C]ut the steak whole off the bone, slice it, and then reconstruct it on the plate with the bone," the chef advised.
Chef Gulbro emphasized the importance of pairing these steaks with complementary sauces. As with most cuts of umami-rich steaks, you can't go wrong with a complementary sauce like chimichurri or something creamier like this lemony hollandaise sauce. The right sauce can enhance the flavor profile and elevate the steak experience.
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