Porterhouse Vs Filet Mignon: Key Differences

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Porterhouse Vs Filet Mignon



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There is a lot of confusion regarding the difference between porterhouse vs filet mignon. Well, we’ve brought you some facts that will help clear up any doubts and make this type of discussion easier.

But first, you ought to know that Porterhouse is a New York steak cut from the short loin with the tenderloin on one side and skirt steak on the other. The flat dorsal bone is removed from around the midsection, making it more manageable for the cook. Meanwhile, the filet mignon is a T-bone steak cut by splitting off muscle fibers in the lower loins of beef.

However, that’s just the tip of the iceberg. Below we have comprehensively compared porterhouse and filet mignon so that you can make an informed buying decision.

We’ll also crush some pressing questions about these two cuts of meat. So make sure you read to the end.

What Is Porterhouse? 

The porterhouse steak is a cut of meat derived from the point where the tenderloin and top loin meet. Porterhouse tastes like a beefy combination of beefiness and tenderness—it’s rich and savory without being too fatty.

The meat has a rich, robust flavor that can be used for many purposes, from grilling to baking.

You can use it in any recipe that calls for a beef steak, sandwich, or burger, but it’s outstanding in burgers made with ground chuck.

To cook porterhouse properly, you’ll need to use high heat to sear it well on both sides before finishing it in the oven or on the grill.

You can serve it with all kinds of sauces, but if you’re looking for something simple that packs a lot of flavor without being overwhelming, try making a paste with garlic and Worcestershire sauce!

See Also: Tomahawk Vs Porterhouse

What Is Filet Mignon? 

Filet Mignon is a cut of beef from the tenderloin. It’s a lean, tender steak with a distinct, delicate flavor. It’s usually served medium rare to medium well, depending on your preference.

The tenderness and juiciness of this cut come from its low amount of connective tissue, which makes it easy to slice thin and into small pieces.

And when it is cooked properly, it has a rich, buttery flavor that is incomparable to other cuts of beef.

Filet Mignon will have a pale pink color and be very tender with no gristle or fat. Depending on your preference, it can be cut into thin slices or thick pieces.

The best way to prepare Filet Mignon is by searing it on all sides in a hot pan with just enough oil to prevent it from sticking, then finishing it off in the oven at around 300°F for about 10-15 minutes per side until medium-rare.

Porterhouse Vs Filet Mignon (Who Brings The Most Satisfaction)

The difference between a Porterhouse steak and Filet Mignon is the cut of meat. A porterhouse steak is cut from the loin area and has more marbling than a filet mignon. The Porterhouse is a relatively large cut that includes a filet mignon and strip steak.

The porterhouse is a more significant cut than the filet and can be less expensive to buy than a strip steak, even though it looks more impressive on the plate.

It also has an enormous connective tissue and fat than a filet mignon. Both steaks can be cooked medium-rare or well-done, depending on your preference for doneness and desired texture.

Though porterhouse steaks are not the most flavorful cut of meat, they have a juicy, succulent quality that enhances filet mignon.

On the other hand, the filet mignon, which comes from the tenderloin, is among the most popular and expensive cuts of beef.

It’s a delicious piece of meat that’s fatty and flavorful.

While most high-end proteins are cooked to bring out their natural flavor (think lobster), the filet’s thin profile makes it a perfect canvas for bold flavors.

See Also: Prime Rib Vs Tomahawk

Frequently Asked Questions

What Steak Is Closest To Filet Mignon?

Sirloin steak is the closest to filet mignon because it’s a cut of meat that comes from the bottom sirloin, which is the same muscle as filet mignon.

Filet mignon is an upper section of beef. Sirloin is a lower section of beef. So, in short, sirloin steak is more similar to filet mignon than other cuts of beef.

Sirloin steak is almost as tender as filet mignon when sliced extremely thin and appropriately cooked. Moreover, the marbling is almost identical.

What Is The Best Steak To Eat?

There are many different steaks, each with its unique flavor and texture.

But here are the few that are populously eaten due to their tenderness, juiciness, and flavor:

  • Flank
  • New York Strip
  • Skirt
  • Ribeye
  • Prime Rib
  • Tenderloin
  • Sirloin
  •  Porterhouse
  • T-Bone
  •  Filet Mignon

What Is The Most Tender Steak You Can Buy?

The most tender steak you can buy is the Tenderloin. This cut comes from the back of the cow, the most tender part of the animal. It’s also one of the most expensive cuts to buy.

Although a lot of people argued it’s filet mignon since it is taken from the center of the beef tenderloin.

It is lean but tender and succulent, with a buttery deliciousness that makes it great for grilling.

What Cut Of Steak Is The Most Flavorful?

In my opinion, the most flavorful cut of steak is a rib-eye. It has a nice crust and is so soft that you can cut it with your fork.

It’s a very flavorful cut of steak because it’s full of marbling, meaning there are many fatty deposits throughout the meat.

The marbling makes it taste more like the natural beef we’re all familiar with instead of just being a slab of meat.


porterhouse vs filet mignon is a debate that will reign as long as steaks and restaurants exist. 

Hopefully, this article has helped clear the air and explain why the two steaks are treated differently in kitchens across the country. 

But the question is: which will you order, Porterhouse or Filet Mignon?


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