Porterhouse Vs Ribeye: Main Differences

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Porterhouse Vs Ribeye



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Who do you think will make a great steak between porterhouse vs ribeye?

If you’re a steak lover, you’ll likely be inclined to pick the ribeye steak over the porterhouse because it has a rich, beefy taste due to its marbling, tender texture, and fat intrusions.

But there are plenty of people out there who swear by the porterhouse. Some even say that the porterhouse tastes better and is cheaper!

So which should you choose?

Well, I’ve prepared a debate below that will help you decide.

What Is Porterhouse Steak?

Porterhouse steaks are giant meat slabs harvested between the cow’s ribs. It’s a popular cut, with no issues finding in any butcher. 

But that is not the question, is it? 

The porterhouse steak is named for the most prominent bone in its cut—a sizeable T-shaped cross section that separates it roughly into two halves.

It is a dual-cut steak that comprises either side of the T-bone, with each section containing a strip and tenderloin.

In addition, the meat is deep red and contains large streaks of fat. Also, you may find a layer of fat around the edge.

Meanwhile, the thickness is up to 1.5 inches or even more and weighs as much as two pounds uncooked.

See Also: Prime Rib Vs Ribeye

What Is Ribeye Steak?

Ribeye steak is a boneless cut that is slightly oval-shaped or a rounded-off rectangle. However, if a bone is attached, that’s a rib steak.

They are also deep red but with an uneven pattern of marbling and some areas where the fat is so deeply entrenched that it’s visible even to the naked eye.

And if you are lucky enough, your butcher might give you a rib eye with the rib cap attached—a very flavorful and tender strip of meat separated from its main section by a wedge of fat.

A ribeye weighs anywhere from 10 ounces and is usually at least 1.5 to 2 inches thick.

They are also a famous cut of meat known by all butchers. 

Porterhouse Vs Ribeye: Main Differences

The Fat Content

Both steaks are among the fattiest cuts of meat, but ribeye contains more fat marbling dispersed throughout the meat than porterhouse.

This is because the muscle tissue that makes up a rib eye comes from the unused portion of cattle’s ribs and tends to have higher fat content than muscles used more often.

Don’t get me wrong; porterhouse, too, has a significant marbling; the fat is in ribbon form and crisscrosses both sides of the bone.

However, the difference is the unmatched, thick chunks of fat on the exterior and interior of the ribeye. 

The Bone Content And Appearance

This one is a piece of cake!

A porterhouse steak is easy to recognize by its large center bone.

The positioning of this bone is what gives the porterhouse steak its distinctive shape, even though it resembles the T-bone cuts.

On the contrary, the ribeye might have or not have a bone. It does have a bone; it’s 4 to 5 inches long and runs along one side. And it is often labeled rib steak.

Texture, Flavor, And Size

In terms of texture or tenderness, porterhouse rules supreme.

Moreover, we are comparing two steaks in one —that’s the tenderloin, which is the most tender cut of meat, and the strip.

While all cuts from the tenderloin are incredibly tender (most notably filet mignon), every cut from this part of the cow is also delicious.

And the next-door neighbor, the strip is also reasonably tender.

I admire the ribeye’s marvelous marbling and the soft mouthfeel when appropriately cooked, although it’s nothing compared to the premium porterhouse. 

On the contrary, ribeye beats porterhouse hands down in the flavorful contest —even though the strip packs a ridiculous amount of flavor.

Ribeye is more flavorful and has an incomparable rich and beefy taste rooted in its marbling, fat intrusion. 

And in terms of masculinity, the porterhouse is the clear winner regardless of its added weight from the bone.

Porterhouse is more extensive in length and width than the ribeye.

See Also: Filet Mignon Vs Tenderloin

The Cost: Which is More Expensive?

The prices of these steaks fluctuate over time. And there are so many variables: dry-aged beef, grass-fed, wholesale vs. retail — and the list goes on!

Yet, ribeye steak costs more than porterhouse at the grocery store or butcher shop because it contains more fat and is in greater demand.

You will discover that the boneless ribeye will cost more than a slab of ribs with the bone still attached.

Cooking Methods — Which is Easier to Cook?

There is no denying that the porterhouse’s signature bone will cause problems: the meat next to it cooks more slowly than the rest of the steak.

In addition, the tenderloin cooks more quickly and is better suited to a lower temperature than the strip side. So you may find your steak cooked too evenly or not enough depending on which part you’re cooking first.

To cook this cut properly, place the strip side nearer to the heat source.

On the other hand, the boneless ribeye cooks more evenly than other cuts with bones and takes less time, so it’s a better option in the kitchen.

You can make juicy, tender steaks perfectly cooked on the grill without using any tips.

Unfortunately, this cut could cause more flare-ups than porterhouse and gives you a slightly burnt flavor.


When all things are considered, the Porterhouse can be a viable option for steak lovers to use in their diet.

It is the best of both worlds and does not have to affect your weekly caloric intake if appropriately cut.

Moreover, the combination of meat from both tenderloin and the strip will likely create something that satisfies any beef lover.

And considering it’s less expensive, it is worth considering. 

Don’t also forget the cooking process plays a significant role in the final taste of a steak. Season your steak well and use proper grilling techniques to ensure it comes out tasting its best.


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