Porterhouse Steak vs Ribeye: What to Know About The Two

Various raw beef steaks. Porterhouse and ribeye. Top view flat lay

Porterhouse Steak vs Ribeye: What to Know About The Two

When going to a steakhouse, no matter where it is, you can be sure that you'll find two specific cuts on the menu: a porterhouse steak and a ribeye steak. These two cuts of beef are trendy amongst those who enjoy steaks and meat. Both steaks offer robust flavor and delicious textures. They are also two of the most “luxury” steak cuts many people go after during dinner. Between the two, there are many differences that one should note, especially when deciding which to order.

T-bone or aged wagyu porterhouse grilled beef steak with spices and herbs. Medium rare Grilled T-Bone Steak, Barbecue aged wagyu porterhouse
Porterhouse steaks are considered high-end steak.

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What is a Porterhouse

A porterhouse steak is known as a luxury steak. The steak can range in size but sometimes, porterhouses can come with enough to serve more than one person, sometimes cut for two individuals. Porterhouse steaks come from the lower rib section, the rear end of the short loin. The cut of steak combines both the tenderloin and the top loin. The porterhouse steak is divided by a large bone and has two different cuts of beef: the tenderloin and a New York Strip Steak portion. The tenderloin section of the meat is exceptionally tender, while the strip portion is tougher.

The History of the Porterhouse

Porterhouse steaks have historical ties to the United States. However, “porterhouse” can be tied back to early English bar culture in England. Porters were those who served beer, and the bars offered an array of meal options. These included large cuts of beef and steak. Despite the name, the porterhouse steak gained popularity and traction in New York City, specifically in steakhouses in the Financial District.

One of the reasons that the porterhouse gained such popularity is due to its size and the combination of the cuts of meat. It is more hearty and flavorful than a typical T-bone steak. Nowadays, porterhouse steaks are considered luxury steaks. Many individuals often order porterhouse steaks for special events and celebrations.

Raw Porterhouse or T-bone beef meat Steak with herbs on a wooden cutting board. wooden background. Top view
Porterhouse steaks combine two different cuts of beef.

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What is a Ribeye Steak

Ribeye steaks are another cut of beef that is considered a higher-end steak. The steak is known to be extremely tender and flavorful, due to the fat content and marbling of the meat. Considering its name, it comes as no surprise that the ribeye steak is cut from the rib portion of a cow. The steak cut is taken from between the cow's ribs, which allows for ribeyes to come both bone-in or boneless.

The History of the Ribeye Steak

Unlike many other cuts of beef, the ribeye does not have as rich of culinary history. However, its origins can be traced back to the times of butchers using methods to cut and divide beef based on location and section of cattle and cow. Ribeye steaks became more popular as the desire for flavorful, rich, and tender steaks were on the up. The 19th century saw a turn, specifically in the United States, when beef and meat were surging. Today, both steakhouses and grocery stores, as well as butcher shops, offer ribeye steaks as a staple beef cut.

Sliced medium rare grilled Steak Ribeye with french fries on serving board block on wooden background
Ribeye steaks are known for marbling.

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Differences Between Porterhouse and Ribeye Steaks

Cut of Beef

Both the porterhouse and the ribeye steak are different mainly because of where they are cut from. The porterhouse steak is cut from the rear end of the short loin. This is located close to the sirloin. This cut creates the shape of the porterhouse, which is separated by the bone. The two cuts of meat turn into the tenderloin and the New York Strip Steak portion.

The ribeye steak, on the other hand, is cut from the rib section of the cow. This is usually the rib primal, and it creates a marbling texture. The ribeye has a higher fat content than the porterhouse steak. It is served either on or off the bone.


Porterhouse steaks are unique because it comes with two cuts of meat in one. Having both the strip steak and the tenderloin creates a combination of texture and flavor. The strip steak has a rich flavor, while the tenderloin is a softer, milder bite.

Ribeye steaks are known for their higher fat content and marbling. This creates a flavorful bite and beefier taste. The ribeye cuts easily and is much more tender, with almost a butter-like flavor and texture, as well.

Raw Ribeye Steak
Ribeye steaks can be bought both on or off the bone.

©Andrei Iakhniuk/Shutterstock.com


In comparison, ribeye steaks tend to be on the smaller side. Porterhouse steaks measure larger, oftentimes coming in two different sizes: for a single person or to share between two individuals. Both steaks however come in different thicknesses and sizing, depending on what you are looking for.


Surprisingly, when purchasing from a butcher, the ribeye may come at a higher cost. However, at a restaurant, porterhouse steaks tend to be the top-tier item on the menu. Depending on where you go and how big the steak you are purchasing is the outcome of how much you will pay. Also, whether or not you buy a boneless or bone-in ribeye plays a part.

beef steak ribeye grilled veal meat juicy and fried rare or medium on the table tasty serving size portion top view place copy space for text
Both porterhouse and ribeye steaks can be cooked pan-seared or on a grill.

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A Quick Comparison of Porterhouse vs. Ribeye

Infographic comparing porterhouse and ribeye steaks.
At a restaurant, porterhouse will often be the more expensive cut of steak.

If you've ever been to a high-end steakhouse, chances are the porterhouse is one of the most expensive steaks on the menu. It might surprise you, then, to walk into a butcher and see that ribeye is more expensive. It ultimately depends on the size of the cut of meat you want; more meat means you'll have to shell out more money. The complexity of a porterhouse's flavor makes it a steak unlike any other, while the ribeye is known for its tender and buttery taste. We encourage you to try them both out!

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Grilled Steak

Grilled B.L.T. Steak

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  • Author: Moms Who Think
  • Total Time: 28 minutes


  • 2 (12-ounce) boneless beef top loin steaks, cut 1¼-inch thick
  • 2 slices bacon
  • ½ cup bottled balsamic vinaigrette salad dressing
  • 8 slices tomato
  • 2 cups mixed baby greens


1. Trim fat from steak.

2. Grill steaks on the rack of an uncovered grill over medium coals until desired doneness. (Allow 14 to 18 minutes for medium-rare or 18 to 22 minutes for medium.)

3. In a large skillet cook bacon over medium heat until crisp.

4. Remove bacon and drain on paper towels.

5. Crumble bacon and set aside.

6. Drain fat, reserving 1 Tablespoon drippings in skillet.

7. Add vinaigrette.

8. Cook and stir over high heat about 1 minute, scraping up browned bits.

9. Remove from heat.

10. Halve the 2 steaks.

11. Place on 4 dinner plates.

12. Top each with tomato slices, cooked bacon, mixed greens, and some of dressing from the skillet.

  • Prep Time: 10 Minutes
  • Cook Time: 18 Minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Keywords: bacon steak, crumpled bacon steak

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