Porterhouse steak

Steak lovers might consider this a great debate: Which is better, porterhouse or rib eye? Porterhouse steak is a large cut, usually taken from the loin of the cow, and is popular at restaurants. Rib eye is cut from the ribs and is one of the juiciest and most flavorful cuts, which also makes it one of the most expensive types of steak.

Tenderness and Flavor of Steak

Steaks are usually chosen for their flavor or tenderness. Fattier cuts tend to be more flavorful. The tenderness and quality of a steak are determined by how much work the muscles did while the animal was alive. Steaks cut from heavily used muscles, such as from the shoulder area, are less tender and less expensive than cuts from the loin.


Porterhouse steak contains a T-shaped bone and is part tenderloin and part fillet. The bone and the mixed muscles pose a challenge when cooking; porterhouse requires longer cooking times than most other steaks to ensure doneness, especially in the areas closest to the bone. The steak will have different levels of tenderness throughout, but the flavor is great. If you prefer your steak medium to well-done, porterhouse is for you.

Rib Eye

Rib-eye steak, also known as Scotch fillet in New Zealand and Australia, is sold either with the bone in or boneless. It's a large, round steak that tends to be marbled with fat, making it very flavorful. A popular choice for barbecues, it's best eaten rare or medium-rare, which makes it a favorite among discerning steak connoisseurs.