The age-old question, which steak is the premier cut? Ribeye or Porterhouse?
The good news? You can go with either a porterhouse or ribeye and know that you’re going to get a high-quality, delicious piece of meat.
But, which one is the best? What’s the difference between a porterhouse and a ribeye? Let’s take a closer look at both of these cuts and see which one comes out on top!
First, some schooling…
What is a porterhouse steak?
The porterhouse is a cut of meat that comes from the cow’s T-bone. It is a mix of the strip loin and the filet mignon, making it a bit smaller than the ribeye.
What is a ribeye steak?
The ribeye, on the other hand, comes from the cow’s rib section and is made up of mostly rib meat. Because of this, the porterhouse tends to be more tender than the ribeye.
What are the main differences?
The main differences between a porterhouse and a ribeye cut are that porterhouse is a larger cut of meat, and it includes two cuts of steak. It has both the strip steak and the filet mignon.
The ribeye, on the other hand, is a single-strip steak, so it’s not as large as the porterhouse. The porterhouse is considered to be a bit more tender. The ribeye is known to be juicier and has a stronger beef flavor. A ribeye will have more marbling and is thus more flavorful than the porterhouse. In fact, the ribeye’s main positive trait is its flavor as a result of the high marbling percentage.
Comparing Nutritional Value:
Both the porterhouse and ribeye are high in protein and have a moderate amount of fat. They are both considered to be healthy cuts of meat.
A 9oz porterhouse will, on average, have 500 calories, 22 grams of fat, and about 70 grams of protein.
A similar-sized ribeye cut averages about 450 calories, 19 grams of fat, and about 64 grams of protein.
Overall, nutritionally, the ribeye and the porterhouse are fairly equal cuts of meat.
When comparing the flavor between a ribeye and a porterhouse, the ribeye comes out on top. The porterhouse is a bit blander in flavor than the ribeye. This is because the porterhouse includes the filet mignon which isn’t as flavorful of a cut due to its leanness. Conversely, the ribeye is one of the most flavorful cuts of steak you can eat. The marbling throughout the meat really adds taste to every bite.
Flavor-wise, the ribeye is the winner.
The porterhouse is considered to be a bit more tender than the ribeye because it comes from the T-bone which contains both the strip loin and the filet mignon. The ribeye comes from the rib section, which has less marbling and is thus less delicate than the porterhouse. Both steaks are tender when cooked properly, but the porterhouse usually has a higher percentage of tender meat.
Tenderness winner? The porterhouse
How hungry are you? In general, a porterhouse will be between 1.25 inches and 3 inches thick. A ribeye will be 1.5 inches to 2 inches thick.
More often than not, because of its t-bone shape and double-cut, the porterhouse is larger. A good rule of thumb is that a porterhouse is great for two people to share, while a good-sized ribeye is nice for one very hungry person.
Winner? The porterhouse is a larger cut of meat than the ribeye.
The price for porterhouse and ribeye can vary depending on the butcher, and the USDA grading but porterhouses are generally more expensive than ribeyes. Even though on a price per pound scale, the ribeye costs more, because the porterhouses is a larger cut of meat, the price ends up being more expensive.
A ribeye will usually be priced between $16 and $23/lb.
A porterhouse pricing will be a little lower at $13 to $17/lb (but be a larger steak).
By the time you add in the large size of the porterhouse, it is the more expensive cut.
Porterhouse VS Ribeye
When it comes down to it, both of these cuts are amazing and you really can’t go wrong with either one. If we did have to choose though, we would say that the porterhouse is the better of the two. This is because there is less fat (marbling) compared to the ribeye, which makes it a little healthier. You also get to try two cuts of steak (strip and filet) versus just one.
When should you choose a porterhouse over a ribeye?
If you are looking for a healthier cut of meat, the porterhouse is a better option than the ribeye. Porterhouses have less fat (marbling) and include two cuts of steak.
When should you choose a ribeye over a porterhouse?
If you are looking for a more flavorful, juicy steak, go with the ribeye over the porterhouse. Ribeyes are known for their high marbling percentage which leads to a more intense beef flavor.
Which is a better cut of meat, porterhouse vs ribeye
So, in general, porterhouses are better if you’re looking for a healthier and more tender steak, while ribeyes are better if you’re looking for a more flavorful and juicy steak!
Both are high-quality cuts of meat that will leave you feeling full. Neither one is “better” per se, but one may be more appropriate for certain occasions.
If you have not tried either then no one can really tell you which one you’ll like more. Our recommendation would actually be to purchase both cuts (so buy a porterhouse and buy a ribeye). Have one of them for a meal one evening and the other one the following night.
To be fair, cook them both the same way, whether that be stove-top, BBQ’d, etc., and using the same seasonings. This will give you the best comparison of a porterhouse and a ribeye and after you’ve tried both, you can select your favorite.
…And the winner is?
So, who is the winner of the steak showdown? Porterhouse or ribeye? In our opinion, the porterhouse takes the trophy! It’s more tender than the ribeye, making it a must-try for any steak lover.
Try out either (or both) of these delicious cuts at your next BBQ and you won’t be disappointed.