Tomahawk Vs Porterhouse: Key Differences

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Tomahawk Vs Porterhouse

Comparisons

Difficulty

Prep time

Cooking time

Total time

Servings

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Tomahawk vs porterhouse, it’s an age-old debate that has divided culinary experts. But if you’re to compare the best steak, I’ll have to tell you there is no clear winner.

Both steaks have fantastic beefy flavors. They’re tender, large, and juicy. However, they are not the same even if they have the most similarities in the steak realm.

And that’s where we’re going to probe —where they differ, so you stand a chance of making the right decision.

However, the Tomahawk is ideal for those who love the taste of a bone-in steak; if you prefer that super tender filet, choose a Porterhouse.

What Is Tomahawk Steak? 

The tomahawk is a ribeye beefsteak from a cow’s fore-rib section with at least five inches of rib bone attached to it.

It is sometimes called “bone-in-ribeye” or “tomahawk chop,” It has a large bone with an enormous inter-muscular fat packed with flavor.

This cut of meat is not only juicy and flavorful but also tender and well-marbled-decorated.

See Also: Prime Rib Vs Ribeye

What Is Porterhouse Steak? 

Meanwhile, a Porterhouse steak is a cut of meat that consists of tenderloin and a top loin.

The Porterhouse is cut from the same section of meat that forms a Tomahawk steak –the top loin.

And like Tomahawk, it’s marbled-decorated, flavorful, and textured. Although, Porterhouse contains a filet and is trimmed off its rib bone.

Now that is where the differences begin: in appearance. 

Tomahawk Vs Porterhouse: Their Similarities And Differences

 Similarities Between Tomahawk and Porterhouse

This is where the confusion lies: tomahawk and porterhouse are cuts from the rib area of the cow. 

Even at that, they look distinguishable as Tomahawk has a signature rib bone attached. Whereas, Porterhouse does not. 

Also, it is highly marbled, flavorful, and very tender with a melt-in-your-mouth texture because it is from the steer’s longissimus dorsi. 

Let’s talk about the nutritional value. 

Both steaks are approximately 200-250 calories per serving. They are low in carbs and are about 20-25 grams of protein per serving. But you want to cut off those large sections of thick intramuscular fat to save on calories. 

Like most steak, porterhouse and tomahawk are rich sources of iron, Vitamin B6, zinc, riboflavin, phosphorus, and other essential vitamins and mineral.

And when it comes to size, both steaks are huge, especially if your rib is off the filet from the Porterhouse, but the rib bone stays intact —which helps give the steak distinctive flavors when appropriately cooked. 

So, in conclusion, the flavor and texture are almost identical. The difference depends solely on the long bone and the filet. 

But most of the rich flavor from Tomahawk is drawn from its huge bone —tastes like something you don’t get from porterhouse. But you’re still left with a very soft and tender filet to fest on.

See Also: Prime Rib Vs Tomahawk

Differences Between Tomahawk and Porterhouse

This cooking time is quite different since we’re dealing with the large bone of the Tomahawk and the sheer size of the porterhouse. 

Since the Porterhouse is so large, it demands more cooking time than the boney tomahawk. 

However, both cuts can be cooked with the same method —grilled, cast iron skillet, oven, or pan. 

Most people will unhesitantly cook their Tomahawk in either an oven or pan because of its bone, since it draws more juicy flavor from it which you CAN NOT get from grilling. 

Frequently Asked Questions

Between Porterhouse And Tomahawk, Which Steak Is Cheaper?

If you’ve ever found yourself in the market for a steak, you’re going to want to know how much it costs. You want to make sure that you’re getting the best bang for your buck. And if you’re not sure what that means, we’ve got some tips for you:

The difference in price between these two cuts can be substantial:

Porterhouse costs about $2 per ounce or $32 per pound. Meanwhile, Tomahawk should be up to $1.75 per ounce or $28 per pound. However, the pricing may differ depending on where you shop. 

How Long Does This Steak Remain Good In The Freezer?

Porterhouse and Tomahawk will keep up to 3 months and still be able to enjoy them. Just wrap them up tightly in plastic wrap and store them.

And because these cuts of meat are so rich and flavorful, they will not keep well in the freezer for an extended period. They should be consumed within two to 3 months after purchase.

Anything longer than that, they will start to lose their flavor.

Is Tomahawk Steak The Same As Ribeye?

The two steaks are very similar, and they are both cut from the same part of the cow: the rib section. But they cut differently. 

Although, their significant difference is how they’re prepared.

A Tomahawk Steak is further processed than a Ribeye—it’s pressed to make it extra tender and then pan-seared, with its fat left on to keep its shape during cooking.

On the contrary, a Ribeye steak is never pressed but instead is left whole after being trimmed off its fatty cap.

Besides, Tomahawk steak is a cut of beef that looks like a big slab of a ribeye but is slightly smaller.

It has a thick, flat bone that looks like it has more meat than it does. Meanwhile, ribeye is rather boneless.

How Many Tomahawks Can You Get Per Cow?

The number of tomahawks you can get from a cow depends on the type of cow and how old it is. But regardless, in an average-sized cow, there should be about 8 – 12 tomahawks.

What Are The Best Wine To Pair With These steaks?

The best wine to pair with steak is dry Riesling, Cabernet Sauvignon, Zinfandel, and Syrah (Shiraz) varietal. They are crisp and light wines that help cleanse your palate after eating the steak.

See Also: Cowboy Ribeye Vs Tomahawk

Conclusion

This likely comes down to personal preference. However, remember that you can use both tomahawk and porterhouse interchangeably, and there will be no difference in the outcome.

The tomahawk steak is usually far more expensive than the Porterhouse, and you don’t need to worry about the irregular shape of the cut with a Porterhouse. 

The filet mignon and tenderloin are the tastiest parts of the beefy deliciousness. If you’re looking for a delicious, succulent steak that won’t break the bank, try cooking up a porterhouse next time you’re craving some beef!

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