The Incredible Story Behind How Porterhouse Steak Got Its Name
What To Know
- The association between the steak and the beer led to the steak being named after the establishment where it was commonly enjoyed.
- As English pubs gained popularity in the United States, the porterhouse steak crossed the Atlantic and quickly became a staple on American menus.
- The large size and flavorful cut of the steak appealed to American diners, who embraced it as a symbol of indulgence and opulence.
The delectable porterhouse steak, a culinary masterpiece, has tantalized taste buds for centuries. But have you ever wondered how this steak earned its distinctive moniker? Embark on a historical expedition to discover the intriguing origins of this beloved cut of beef.
The Role of Inns and Pubs
The roots of the porterhouse steak lie in the bustling inns and pubs of 19th-century England. These establishments often served a hearty meal called a “porterhouse,” which included a selection of meats, vegetables, and bread. The centerpiece of this meal was a substantial cut of beef known as the “porterhouse steak.”
The Origin of the Name
The term “porterhouse” is believed to have originated from the porters who frequented these inns. Porters were responsible for transporting goods and were known for their physical strength and hearty appetites. The large, juicy steak served at the inns became a favorite among these hard-working individuals, who demanded a protein-rich meal to fuel their labor.
The Influence of Ireland
Some historians also attribute the name “porterhouse” to the Irish influence on English pubs. In Ireland, a “porterhouse” referred to a public house that served a dark, malty beer called porter. The association between the steak and the beer led to the steak being named after the establishment where it was commonly enjoyed.
The Rise of Popularity
As English pubs gained popularity in the United States, the porterhouse steak crossed the Atlantic and quickly became a staple on American menus. The large size and flavorful cut of the steak appealed to American diners, who embraced it as a symbol of indulgence and opulence.
The Different Cuts
Over time, the term “porterhouse” has come to refer to two distinct cuts of steak:
- Traditional Porterhouse: A cut that includes a portion of both the tenderloin and the strip loin, separated by a T-shaped bone.
- New York Strip Porterhouse: A cut that includes only the strip loin, with a smaller portion of the tenderloin attached.
The Modern Interpretation
Today, the porterhouse steak remains a highly sought-after cut of beef. It is often served at upscale restaurants and steakhouses, where it is renowned for its exceptional flavor and texture. The steak can be grilled, roasted, or pan-seared, and is typically paired with robust red wines or full-bodied beers.
The Legacy of a Culinary Icon
The porterhouse steak has transcended its humble origins to become an iconic symbol of culinary excellence. Its name, steeped in history and tradition, pays homage to the hardworking porters and the convivial atmosphere of inns and pubs. As diners continue to savor this delectable cut of beef, the story of its unique moniker will be passed down through generations.
Basics You Wanted To Know
Q: What is the difference between a porterhouse steak and a T-bone steak?
A: A porterhouse steak has a larger portion of the tenderloin than a T-bone steak.
Q: What is the best way to cook a porterhouse steak?
A: Porterhouse steaks can be grilled, roasted, or pan-seared. For optimal flavor and tenderness, cook the steak to an internal temperature of 125-135°F for medium-rare.
Q: What are some good side dishes to serve with a porterhouse steak?
A: Classic side dishes for porterhouse steak include mashed potatoes, asparagus, and creamed spinach.