Grilling Showdown: Porterhouse vs Ribeye

When the sun is shining and the game is on, there’s nothing quite like grilling a mouthwatering steak to perfection. But when it comes to choosing the perfect cut, the battle between Porterhouse and Ribeye can leave you feeling confused. While both cuts are incredibly delicious and can be prepared in various ways on the grill, there are some significant differences that set them apart. Let’s take a closer look at the characteristics that make these steaks excellent for grilling.

The Difference in Cut

Where Does a Porterhouse Come From?

Picture this: a sunny day, a bar filled with people in 19th century America, and a steak that takes center stage. That’s how the Porterhouse steak got its name. It’s made from a single bone-in cut, combining the flavorful strip or shell sirloin with the tenderloin. To truly appreciate this cut, we need to explore both sections.

The Strip Section

Imagine a tender cut that runs along the top of both backsides from ribs six through twelve. That’s the strip section of the Porterhouse. While it’s slightly tough, it’s best cooked with dry heat methods like grilling or broiling. The marbling in this section contributes to its flavor, making it a true delight.

The Tenderloin Section

Cutting the strip section away from the tenderloin is quite a skill, but it results in thick and hearty steaks. A Porterhouse typically contains one substantial piece of tenderloin with a smaller portion. The tenderloin, characterized by its refined plumpness, is a lean cut that cooks quickly and retains its shape well.

Further reading:  A Guide to Safely Feeding Pork to Your Canine Companion

Where Does a Ribeye Come From?

The ribeye, located just below the short ribs along the rib primal, is known for its unforgettable flavor and tenderness. This boneless cut boasts marbling throughout the entire piece. Marbling refers to the small flecks of fat within the muscle, providing flavor and moisture during cooking. To create a ribeye steak, the butcher cuts through the back of the ribs, revealing the tender rib primal. The result can be a boneless ribeye or a bone-in ribeye if the ribs are left attached.

The Difference in Cost

Porterhouse steaks have a reputation for being restaurant-quality cuts, and that reputation comes at a cost. It’s not uncommon to find Porterhouses priced over $20 per portion, often served with a selection of vegetables and delectable sauces like Béarnaise. On the other hand, ribeyes are considered more everyday cuts, available for less than $10 in local grocery stores and supermarkets. Both cuts are incredibly delicious, but the Porterhouse’s higher price tag reflects the sheer size of its tenderloin section.

The Difference in Taste

Now let’s talk about flavor. The Porterhouse offers a bold and beefy flavor on the strip side, while the tenderloin section adds a touch of richness to every bite. It’s an ideal choice for steak lovers who follow low-carb diets due to its low-fat content. On the other hand, Ribeyes have earned the nickname “butter knives” because of how effortlessly they cut through. The fat in Ribeyes melts in your mouth, providing a buttery and juicy experience that doesn’t necessarily require any additional sauces or marinades.

Further reading:  A Mouthwatering Guide: Mastering the Art of Cooking T-bone Steak on the Stove

How to Cook Them Properly

Both cuts can be prepared on an outdoor grill, but there are specific techniques to bring out their best flavors.


Cooking a Porterhouse is a straightforward process. Begin by searing the steak on a hot grill for approximately three minutes on each side to achieve medium-rare doneness. Then, move the steak to a cooler section of the grill to prevent burning and cook it for another four minutes on each side. Porterhouse steaks are often cooked with the bone-in, as it helps retain moisture and juiciness. Don’t forget to enjoy your Porterhouse with a side of flavorful sauce, such as the classic red wine béarnaise.


Ribeye steaks are typically cooked without sauces, allowing their natural flavors to shine. To prepare a Ribeye, follow a similar process to the Porterhouse. Start by searing it on high heat for about three minutes on each side. Then, reduce the heat to medium and cook for an additional four to five minutes on each side until it reaches medium doneness. Many steak enthusiasts prefer cooking Ribeyes in a pan or grill pan on the stove for better control over the cooking process, although grilling is still a great option.

Which is Preferred?

The Porterhouse steak, often associated with the famous New York City porterhouses, doesn’t reign supreme in popularity. Many individuals prefer the rich and flavorful fat found in Ribeyes or strip steaks over the Porterhouse. Moreover, the Ribeye’s more affordable price makes it a popular choice among a broader audience. Grilling enthusiasts are drawn to Ribeyes for their melt-in-your-mouth fat and the ease of seasoning with just salt and pepper. No matter which cut you prefer, searing and roasting it on an American Made Grill will undoubtedly enhance its flavor. With infrared sear burners, high power, hybrid grilling techniques, and unmatched durability, these grills redefine luxury grilling.

Further reading:  The Art of Slow Cooking: Mastering Crockpot Ground Beef

So, whether you’re a Porterhouse person or a Ribeye enthusiast, fire up your grill, and let the grilling showdown commence! To elevate your grilling experience, visit Rowdy Hog Smokin BBQ and discover the perfect grilling companion.