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Porterhouse Meaning: Definition, Examples, and Translations

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porterhouse

[ˈpɔːrtərhaʊs ]

Definition

Context #1 | Noun

cut of meat

A porterhouse is a large cut of beef that includes both the tenderloin and the New York strip. It is known for its rich flavor and tenderness, making it a popular choice for steak lovers. Typically, a porterhouse steak is cut from the rear end of the short loin and is larger than a T-bone steak.

Synonyms

T-bone, beef cut, steak.

Examples of usage

  • I ordered a porterhouse steak for dinner.
  • The restaurant is famous for its perfectly grilled porterhouse.
  • He cooked a delicious porterhouse on the barbecue.
  • She prefers a porterhouse over a ribeye any day.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Significance

  • It's often considered a premium steak, commonly enjoyed in steakhouses and upscale restaurants.
  • Cooked properly, the porterhouse is prized for its combination of tenderloin and strip steak, offering a variety of textures.

Cultural References

  • The porterhouse has inspired various cultural references, appearing in movies and TV shows as a symbol of indulgence.
  • Barbecue competitions often include porterhouse steaks, showing its popularity among grilling enthusiasts.

Nutritional Facts

  • Rich in protein, a standard serving of porterhouse can contribute significantly to daily protein needs.
  • It also contains essential vitamins and minerals, including B vitamins and iron, which are important for energy and health.

Cooking Techniques

  • Grilling is a popular method for cooking porterhouse, allowing the steak to develop a flavorful char.
  • Some chefs recommend dry-aging porterhouse to enhance its flavor and tenderness before cooking.

Origin of 'porterhouse'

Main points about word origin

  • The term 'porterhouse' may come from the 19th-century New York City 'Porter House', a restaurant that was famous for serving this cut.
  • Some believe the name derives from the 'porters' who carried heavy loads and served large meals to patrons.

The term 'porterhouse' dates back to the 19th century and is believed to have originated from the term 'porter', which referred to a type of dark beer commonly consumed by workers, particularly porters, in taverns. These establishments often served hearty meals, including large cuts of beef, to complement the filling beer. The Porterhouse steak became known as such due to its association with these types of restaurants, where it was a popular dish among patrons. The distinctive shape of the steak, featuring a T-shaped bone with meat on both sides, was favored for its combination of tenderness and flavor from the tenderloin and the strip steak sections. Over time, the porterhouse has gained a reputation for being a premium cut, often featured in steakhouses and high-end dining establishments.

Word Frequency Rank

Ranking #38,346, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.