Do you order a rib eye (ribeye) steak or porter house steak at a restaurant? And do you order that cut of meat because you know which steak you like best? Or because it’s what you always order? I know this may be a simple answer to most people but believe it or not I could not answer that question until I did my own taste testing.
I was not somebody that enjoyed eating steak as a child, as a matter of fact my mom would make me hamburgers on “steak” night as I just didn’t enjoy eating steak. As a grown woman, I ordered a “prime rib” cut of meat and usually asked for an end cut because that’s what I was introduced to by my former husband and I always enjoyed it. I was not the girl who ventured out to try other cuts, outside of a filet mignon, because the prime rib worked for me and so I left it at that and I never cooked steak at home because we just did not do a great job at it.
I wanted to learn more about steak and I thought back to culinary school as the best part about going to culinary school was learning that I needed to try everything to understand what I liked and how to make it.
I was having company over and knew that they were a master at cooking steak so I decided to buy two cuts of steaks and do a home experiment with them, I purchased the rib eye (ribeye) and the porter house (also known as t-bone steak). A few facts on both cuts:
Rib Eye (ribeye)
- Comes from the “rib”
- The rib eye, as the name implies, is the center best portion of the rib steak, without the bone
- It is both flavorful and tender, coming from the lightly worked upper rib cage area
- Its marbling of fat makes it very good for slow oven roasting and grilling
- Cost at Ruth’s Chris Steak House $49.00 a la carte
- I paid $9.99 per pound
Porter House (T-bone)
- Confused about the difference between a porter house and the “t-bone”? The porterhouse is basically a larger version of the t-bone because it is carved from the larger portion of the tenderloin
- On one side of the “T” is a tenderloin filet and the other side is a top loin which is better known as the New York Strip Steak
- T-bone steak usually has moderate marbling
- Cost at Ruth’s Chris Steak House $54.00 a la carte
- I paid $9.99 per pound (on sale) normally $13.00 per pound
We marinated the steaks in a bag, we used the same ingredients for both steaks, both steaks were in the same bag and I kept flipping the bag to make sure each steak was equally covered in seasonings.
We removed the steaks from the plastic bag and placed them on a broiler pan (here’s a link if you don’t have a broiler pan and need one)
My oven was on “broil – high” and so we kept the door lodged open just slightly while the steaks were cooking (I would have cooked them on a BBQ but I don’t own one and the oven did just fine). If your door does not stay opened like mine did, just use a potholder or a wooden spoon to keep it opened.
After about 5 minutes, we took them out and flipped them
We cooked them for about 7 more minutes and removed them from the oven
As you can see both steaks cooked up lovely and both steaks were cook “medium rare”.
And now the taste test, I took a bite of the porter house and then the rib eyed steak…MmmmmMmmmm they both were amazing!!! In one bite, I did not have my answer so, I took another bite of both steaks then another bite as I really wanted to understand the texture and flavor of both cuts. While both steaks were cooked up perfectly and had an amazing flavor, for me, I found the porter house (t-bone) steak to have more flavor and it just melted in my mouth.
This was a perfect test for me to do at home as it really allowed me to see the difference in flavor and texture in both steaks. For me, I would order the porter house (t-bone) steak over the rib eye or even the prime rib as I really did enjoy it more. And for those of you who have leftovers, steak and eggs, it does not get any better then that…YUMMY!
Thank you for visiting my site and I hope you enjoy this recipe.
I do love comments so please feel free to leave me your comment or suggestions. If you would like to be kept up to date with all my new recipes or reviews, please subscribe in the box listed on the top of the page “Subscribe Via Email”.
*** If you subscribe, you will be emailed by me with a link to confirm the subscription so be sure to click on that link.
Thank you again ~ Patty Limatola-Tanenbaum