“Thick, beautifully marbled, and bursting with both rich flavor and juiciness—this is the Porterhouse Steak. In American steakhouses, hefty cuts weighing over 700g are the norm, and in recent years, more and more upscale restaurants in Japan have begun to offer it. However, many people still wonder, ‘How is it different from a T-bone?’ ‘Which cut should I choose?’ ‘How can I cook it deliciously at home?’
In reality, Porterhouse Steak is a [rare cut, with only a few pieces available from a single cow], and knowing its characteristics can greatly impact how you select and enjoy it. Moreover, depending on how it’s cooked or the doneness, there can be significant differences in calories and texture. Without this knowledge, you might miss out on the steak’s true deliciousness when ordering or cooking it.
If you love steak, this is one you have to try at least once—in this comprehensive guide, we’ll cover everything about Porterhouse Steak: its history, how to choose it, how to cook it, and the best restaurants to try it at. Just by knowing these essentials, you’ll have fewer mishaps and a much more satisfying experience. By the time you finish this article, your next Porterhouse Steak will be on a whole new level of deliciousness.”
- Definition and Historical Background of Porterhouse Steak
- How to Choose and Buy Porterhouse Steak
- Complete Guide to Cooking Porterhouse Steak
- Porterhouse Steak Recipe Collection and Variations
- Popular Porterhouse Steak Restaurants & Regional Rankings
- Comparison of Porterhouse Steak Cuts and Flavors
- Storing, Reheating, and Handling Porterhouse Steak
- Porterhouse Steak Trivia & Frequently Asked Questions
- Latest Trends and News on Porterhouse Steak
- 関連記事
- 最新記事
Definition and Historical Background of Porterhouse Steak
Porterhouse Steak is a bone-in steak cut from an especially rare and valuable part of the cow. It’s a dish that epitomizes traditional American steakhouse culture, known for its superb meat quality and generous portion size. Originating on the east coast of the United States in the 19th century, it has long been enjoyed as a luxurious dish where you savor both meat and bone. Especially in major cities like New York and Chicago, many restaurants serve top-quality porterhouse steaks, earning high praise from gourmets. This cut, which lets you fully enjoy the natural flavor of beef, is now a staple on the menu at high-end steakhouses around the world.
Origin and Etymology of Porterhouse Steak
The name “Porterhouse Steak” comes from the 19th-century American “porter houses,” taverns that served food alongside beer. The bone-in steaks offered at these establishments became famous, and the name stuck. In English, it’s written as “porterhouse steak,” and in Chinese, it’s typically referred to as “波特豪斯牛排.” There are various theories about its etymology, but they all share a close connection to American food culture. Even today, “porterhouse steak” is recognized around the world as an icon of American steak.
Structure and Characteristics of the Porterhouse Steak Cut
The Porterhouse Steak is defined by a T-shaped bone that separates the sirloin and the tenderloin (filet). This cut comes from the loin section of the cow, allowing you to enjoy two distinct textures in one steak. The sirloin side is rich and juicy, while the tenderloin side is prized for its fine texture and tenderness.
The table below summarizes the structure and characteristics of the porterhouse steak cut:
| Cut | Characteristics |
|---|---|
| Sirloin | Rich flavor, juiciness, umami |
| Tenderloin | Tenderness, refined taste |
| T-shaped bone | Seals in flavor |
The porterhouse steak cut is thick and generous in size, making it a popular main dish for parties and special occasions.
The Difference Between Porterhouse Steak and T-Bone Steak
Porterhouse Steak and T-Bone Steak look very similar, but they are clearly distinguished by the size of the tenderloin (filet) portion. Porterhouse features a larger tenderloin than the T-bone, making it a more luxurious choice. The T-bone has a smaller tenderloin and emphasizes the flavor of the sirloin side.
Below is a table comparing the differences between porterhouse steak, T-bone steak, and ribeye steak.
| Steak Name | Bone-in | Amount of Filet | Sirloin | Fat Content |
|---|---|---|---|---|
| Porterhouse | Yes | Large | Large | Moderate |
| T-Bone | Yes | Small | Large | Moderate |
| Ribeye | No | None | None | High (well-marbled) |
In the comparison of porterhouse steak vs ribeye, the porterhouse steak stands out for being bone-in and letting you enjoy two different cuts, while ribeye is known for its rich fat content and juicy texture. By understanding the difference between porterhouse and T-bone, you can choose the perfect steak to suit your preference or occasion.
How to Choose and Buy Porterhouse Steak
Porterhouse Steak Quality Standards and How to Identify Them
Porterhouse steak is one of the rarest and most premium cuts of beef. When selecting one, keeping the following points in mind will help you distinguish a top-quality piece.
- Meat Cut (porterhouse steak cut)
The ideal cut includes a large sirloin on one side of the T-shaped bone and a generous portion of tenderloin (filet) on the other. A wider tenderloin is considered higher quality. - Fat Marbling
Look for moderate marbling (well-marbled fat) and a vibrant meat color. Choose a fresh piece without any drip (red liquid). - Nutritional Value (porterhouse steak nutrition)
About 250 kcal per 100g, high in protein and rich in iron. While the fat content is somewhat high, it also contains B vitamins and zinc, making it a great choice for health-conscious individuals.
| Quality Standard | Checkpoint |
|---|---|
| Cut Size | Large sirloin and tenderloin |
| Marbling | Evenly distributed marbling |
| Meat Color & Freshness | Bright red color, no drip |
| Bone Shape | Distinct T-shape |
Porterhouse Steak Price Range and Availability
Due to its rarity, porterhouse steak is generally more expensive than other steaks. In Japan, it is mainly available as imported beef, and is most commonly found at high-end steakhouses, specialty butcher shops, and online stores.
- Reference Price Range (porterhouse steak price)
For a piece weighing about 600g–1kg, the typical price ranges from ¥5,000 to ¥15,000. Branded or domestic beef tends to be even more expensive. - Tips for Buying Online (porterhouse steak online)
Use reputable butcher shops or official online retailers. It is best to choose shops that provide detailed information about the cut, origin, and storage methods.
| Purchasing Method | Price Guide | Features |
|---|---|---|
| High-end Steakhouse | ¥10,000–¥20,000 | Excellent service and atmosphere |
| Specialty Butcher Shop | ¥7,000–¥15,000 | Rare cuts and origin selectable |
| Online Store | ¥5,000–¥12,000 | Nationwide delivery, ideal for gifts |
Recommended Stores and Online Shops
For those who want to enjoy porterhouse steak, both brick-and-mortar and online options offer high-quality choices.
- Tokyo Area
“Empire Steak House Roppongi” is an authentic New York-style steakhouse, especially famous for its thick-cut porterhouse steak. The upscale atmosphere also makes it perfect for special occasions. “Benjamin Steakhouse” is also recommended. - Nagoya Area
At places like “Nagoya Steak Michelin” and “Long-established Steakhouse,” you can enjoy luxurious Porterhouse made with Japanese beef. High-end lunches and solo dining are also welcome. - Karuizawa Area
At “Porterhouse Steak & Grill Karuizawa,” you can enjoy carefully selected beef in a beautiful natural setting. The casual atmosphere also makes it popular with families. - Online Shops
On “specialty butcher official online stores” and “major gourmet mail-order sites,” you’ll find direct-from-the-source shipping and gift wrapping options. Be sure to check whether delivery is frozen or refrigerated, and the thickness of the cuts.
| Store/Shop Name | Features |
|---|---|
| Empire Steak House Roppongi | Authentic NY style, known for thick cuts |
| Benjamin Steak House | Outstanding flavor of dry-aged beef |
| Nagoya Steak Michelin | Japanese beef, extensive high-end courses |
| Porterhouse Steak & Grill | Enjoyed along with Karuizawa’s nature |
| Official Butcher/Big Gourmet Sites | Nationwide shipping, region selection, gift options |
By carefully selecting restaurants or comparing online shops, you can enjoy an even more satisfying and delicious Porterhouse Steak experience. If you’re enjoying it at home, choose a reputable shop, and be sure to check the cut, storage methods, and cooking instructions.
Complete Guide to Cooking Porterhouse Steak
Oven, Grill, Frying Pan, and Air Fryer Methods
The appeal of Porterhouse steak lies in its impressive cut and thickness. Flavor and texture vary depending on how it’s cooked. The main cooking methods are as follows:
| Cooking Method | Features | Recommended Points |
|---|---|---|
| Oven | Provides even heat throughout | Even thick cuts are hard to mess up |
| Grill | Chars beautifully over direct flame | Juicy, authentic flavor |
| Frying Pan | Easy to get a good sear on the surface | Convenient for kitchen cooking |
| Air Fryer | Cooks healthily without added oil | Tender results with minimal effort |
Each method lets you enjoy a different flavor profile. Choose the one that suits your kitchen setup and personal preference.
Tips for Doneness and Temperature Control
To bring out the best in Porterhouse steak, managing doneness and temperature is essential. By accurately measuring the internal temperature, you can achieve the ideal finish.
| Doneness | Target Temperature (Center) | Grill Time (Per Side) |
|---|---|---|
| Rare | 50-52°C | About 2-3 minutes |
| Medium | 55-60°C | About 4-5 minutes |
| Well-done | 65°C or higher | About 6-7 minutes |
Tips to Prevent Uneven Cooking
- Let the steak come to room temperature before cooking
- Let it rest for a few minutes after grilling so the juices settle
- Since the steak is thick, flip only 1–2 times during cooking
Paying attention to the internal temperature allows you to enjoy a juicy, tender texture.
Prep, Marinades, and Seasoning Tips
Because Porterhouse steak has a strong, natural beef flavor, simple seasoning is best. With the right prep, you can make it even more delicious.
Recommended Prep and Marinade
- Generously sprinkle coarse salt and black pepper all over
- Marinate in olive oil with added rosemary and garlic
- Use spice mixes or herbs to taste
Seasoning Tips
- Sprinkling salt right before cooking gives the surface a nice crisp finish
- Simple butter sauce or a touch of lemon enhances the umami
A marinade time of 30 minutes to 1 hour is ideal. Be careful—marinating for too long can compromise the texture of the meat.
Techniques for Perfect Results
To cook a thick porterhouse steak evenly and deliciously, there are several key techniques.
Technique List
- Cook with the bone in to maximize flavor
- Sear the surface over high heat, then finish cooking slowly at a lower temperature
- Use a steak thermometer to accurately check the internal temperature
Latest Recommended Methods
- Sous vide allows you to cook the steak evenly and without fail
- The “reverse sear” method—finishing with a strong sear on the surface—is also recommended
By applying these methods, you can enjoy restaurant-quality porterhouse steak at home.
Porterhouse Steak Recipe Collection and Variations
Classic Recipe Introduction
porterhouse steak recipe / porterhouse steak roast
The porterhouse steak is prized for its generous size and the luxury of enjoying two different cuts in one. The most popular preparations are grilling and oven roasting. By following the points below, you can recreate authentic porterhouse steak at home.
- Basic Cooking Steps
- Season room-temperature meat generously with salt and black pepper
- Sear over high heat until a good crust forms
- Bake in a preheated oven at 200°C for 8–12 minutes (adjust depending on thickness)
- Wrap in aluminum foil and let rest for 3–5 minutes to allow juices to settle
- Recommended Sides
Baked potatoes, grilled vegetables, salads, etc.
The table below compares the features of popular cooking methods.
| Cooking Method | Features | Recommended Points |
|---|---|---|
| Grill | Smoky flavor, juicy | Enjoy the BBQ experience |
| Oven Roast | Even cooking | Perfect for thick cuts |
| Frying Pan | Easy, crispy surface | Quick and simple in your kitchen |
Healthy Recipes and Low-Calorie Cooking
porterhouse steak calories / porterhouse steak nutrition
Porterhouse steak is high in protein and low in carbs, making it popular with those doing strength training or dieting. By paying attention to calories and nutrition, you can enjoy it in a healthy way.
- Nutritional Info (per 100g, approx.)
- Energy: 250–300 kcal
- Protein: about 27g
- Fat: about 17g
- Carbohydrates: almost 0g
- Healthy Cooking Points
- Use the oven or air fryer to render off excess fat
- Marinate with olive oil, lemon juice, or herbs
- Go easy on the salt to bring out the natural flavor of the meat
| Cut | Calories (per 100g) | Features |
|---|---|---|
| Sirloin Side | About 300kcal | Rich and fatty |
| Filet Side | About 250kcal | Lean and tender |
For a well-balanced meal, we recommend serving with salad or grilled vegetables.
Porterhouse Steak Variations You Can Enjoy at Home
porterhouse steak ingredients / porterhouse steak burgers
Porterhouse steak can be enjoyed not only simply seasoned with salt, but also with a variety of creative recipes. Here are some easy ideas you can try at home.
- Main Ingredients Examples
- Porterhouse steak
- Olive oil, salt, black pepper
- Herbs of your choice (such as rosemary)
- Recipe Variation Examples
- Steak Burger
Slice grilled porterhouse steak and serve in a bun with vegetables. - Japanese-style with Grated Daikon Sauce
Enjoy a refreshing Japanese flavor with grated daikon, ponzu sauce, and chopped green onion. - Garlic Butter Sauce
Simply heat butter and chopped garlic and pour over the meat for extra richness.
- Recommended Kitchen Appliances
Using an air fryer, oven, or grill pan allows you to easily prepare a healthier meal.
By trying different variations, you can experience authentic steak at home.
Popular Porterhouse Steak Restaurants & Regional Rankings
Recommended Steakhouses in Tokyo, Nagoya, and Karuizawa
Tokyo, Nagoya, and Karuizawa are home to top-tier steakhouses where you can enjoy porterhouse steak. In particular, Tokyo is popular for authentic American-style restaurants that use aged beef. Nagoya boasts long-established and upscale restaurants with high reputations, while the Karuizawa area offers the unique appeal of combining resort atmosphere with gourmet dining.
| Region | Restaurant Name | Features | Price Range | Sample Menu |
|---|---|---|---|---|
| Tokyo | Benjamin Steakhouse | Authentic New York style | High-end | Porterhouse 1kg~ |
| Tokyo | Empire Steak House Roppongi | Famous chain, dress code required | High-end | Porterhouse for 2 |
| Nagoya | Porter House Steak Nagoya | Large cuts of aged beef | Mid to high-end | Porterhouse Steak |
| Karuizawa | Porterhouse Steak Karuizawa | Resort dining | Mid-range | Porterhouse Steak, T-bone |
Key Points
- In Tokyo, several renowned restaurants compete, offering rare porterhouse cuts.
- Nagoya features many specialty restaurants that balance tradition and luxury.
- Karuizawa offers a luxurious steak experience amid nature.
Famous Chains and Specialty Stores
Here are some well-known chains and specialty stores where you can enjoy porterhouse steak. Each restaurant takes pride in the quality of their meat, doneness, atmosphere, and service, making them popular choices for special occasions.
| Restaurant Name | Features | Signature Menu | Reservation Difficulty |
|---|---|---|---|
| Empire Steak House | Originated in New York, selected aged beef | Porterhouse Steak | High |
| Benjamin Steakhouse | The classic American steakhouse | Porterhouse for Two | High |
| T-Bone Steak Tokyo | Offers T-bone and porterhouse at casual prices | T-bone/Porterhouse | Medium |
List: Reasons They’re Chosen
- You can specify the cut, thickness, and doneness of your steak
- Impressive portion sizes just like in the home of porterhouse steak
- Relaxed atmosphere and services perfect for anniversaries
Tips for Choosing a Restaurant and Reviews
Choosing the right restaurant is key to enjoying porterhouse steak at its best. Let’s go over some tips based on reviews and real experiences to help you make the right choice.
Tips for Choosing a Restaurant
- Check if the porterhouse steak cut and gram weight are clearly indicated
- Confirm whether you can request your preferred doneness and check the aging method of the meat
- Consider the atmosphere, dress code, and ease of making a reservation
- Compare price ranges, additional menu items, and wine list selections
Sample Reviews
- Porter House Steak & Grill: “The meat flavor was rich and the doneness was perfect. The staff’s explanations were thorough, which made me feel at ease.”
- Empire Steak House Roppongi: “With a dress code, it’s perfect for a special dinner. I was impressed by the volume and tenderness of the porterhouse steak.”
Table: Dress Code & Reservation Information
| Restaurant Name | Dress Code | Ease of Reservation |
|---|---|---|
| Empire Steak House | Semi-formal recommended | Reservation required well in advance |
| Benjamin Steakhouse | Smart casual | Advance reservation recommended |
| Porter House Steak & Grill | Casual | Relatively easy to book |
When enjoying porterhouse steak, your satisfaction largely depends on choosing a restaurant that matches your preferences, budget, and occasion. Make use of reliable reviews and official menu information to find your perfect plate.
Comparison of Porterhouse Steak Cuts and Flavors
Comparing Rump Steak, Ichibo, and T-Bone
Porterhouse steak is a rare cut where you can enjoy both sirloin and fillet (tenderloin) at once. It’s often compared to T-bone steak, but the porterhouse is characterized by a larger fillet portion. Rump steak comes from the rear leg area of the cow and is mostly lean, offering a light flavor. Ichibo is located even further outside the rump and is prized for its balance of tenderness and fat.
You can check the differences in the comparison table below.
| Cut Name | Location | Characteristics | Texture |
|---|---|---|---|
| Porterhouse | Sirloin + Fillet | Large fillet, best of both worlds | Tender |
| T-Bone | Sirloin + Fillet | Smaller fillet | Tender / Moderately firm |
| Rump | Near hind leg | Mainly lean, low in fat | Light |
| Ichibo | Outside of rump | Balanced sweetness of fat and umami of lean | Tender |
Which is tastier, rump or ichibo? It comes down to personal preference: choose rump if you love the rich flavor of lean beef, or ichibo if you prefer tenderness and the sweetness of fat.
Differences in Flavor, Texture, and Nutrition
Porterhouse steak is a luxurious cut where you can savor the rich flavor of sirloin and the delicate tenderness of fillet at the same time. Since the fillet is larger than in a T-bone, it offers a more refined mouthfeel. Rump and ichibo focus on lean meat, making them popular among those who prefer a healthier option.
Here’s a summary of their characteristics:
- Porterhouse: Excellent balance of fat and lean, juicy and very satisfying
- T-Bone: Notable for its slightly firmer bite and robust flavor
- Rump: Low in fat, high in protein, relatively low in calories
- Ichibo: Moderate fat and umami-rich lean, tender texture
Nutritionally, porterhouse is high in protein and iron, with a moderate fat content. Compared to scotch fillet or beef fillet steak, beef porterhouse steak is often chosen for its flavor and satisfying portion size.
Enjoying Porterhouse Steak Overseas and in Japan
Overseas, porterhouse steak is a classic at upscale restaurants and steakhouses, often grilled or roasted boldly in the oven. It’s especially popular in Australia and the United States, where the “porterhouse steak Australia” style of sharing with family or friends is the norm.
In Japan, more and more long-established Tokyo steakhouses and renowned restaurants in Karuizawa are serving it. In recent years, porterhouse steak has become easy to enjoy at home through online shops and specialty restaurants, gaining support from those who care about quality. Choosing restaurants that focus on quality and using simple cooking methods like grilling or roasting are especially popular.
Storing, Reheating, and Handling Porterhouse Steak
Storage Methods and Freezing Tips
To keep your porterhouse steak delicious, it’s essential to store it properly. First, refrigerate it as soon as possible after purchase and wrap it tightly in plastic wrap. Ideally, eat it within 2–3 days if refrigerated. For longer storage, freezing is best—follow the points below:
- Wrap each steak individually in plastic wrap
- Place them in a zipper bag or airtight container
- Remove as much air as possible before freezing to prevent oxidation
- Keep your freezer at -18°C or below
Check the table below for recommended storage durations.
| Storage Method | Storage Duration Guide | Key Points |
|---|---|---|
| Refrigeration | 2–3 days | Store sealed in the chiller compartment |
| Freezing | Around 1 month | Portion and freeze rapidly recommended |
Freezing porterhouse steak helps minimize any loss of flavor or texture.
Tips for Reheating and Thawing
When reheating or thawing porterhouse steak, it’s important to do so carefully to preserve the quality of the meat. The standard method is to thaw it slowly in the refrigerator over time. Avoid rapid thawing or using the microwave’s defrost mode, as these can cause the meat’s moisture and umami to escape.
For reheating, it’s best to warm the steak slowly at a low temperature in a preheated oven or frying pan. Searing just the surface over high heat can leave the inside cold, so wrapping the steak in aluminum foil and using residual heat helps it warm evenly.
- Naturally thaw in the refrigerator for 8–12 hours
- After thawing, blot off any excess moisture with a paper towel
- For reheating, aim for 10–15 minutes at a low temperature around 70°C
| Reheating Method | Features | Points of Caution |
|---|---|---|
| Oven | Heats evenly | Take your time at low temperature |
| Frying Pan | Adds browning to the surface | Watch out for burning |
| Air Fryer | Makes the outside crispy | Can easily overheat and toughen |
To preserve deliciousness, be sure to handle thawing and reheating with care.
Basic Handling and Safety Measures
To safely and deliciously enjoy porterhouse steak, careful handling is essential. When working with raw meat, focus on hygiene and keep kitchen tools and your hands clean.
- Always wash your hands before and after cooking
- Use a dedicated cutting board and knife for raw meat, and disinfect them with boiling water after use
- Heat until the center of the meat reaches at least 63°C
- Aim to eat it immediately after cooking
| Safety Measure | Details |
|---|---|
| Handwashing | Wash thoroughly with soap before and after touching raw meat |
| Disinfect utensils | Sterilize with boiling water or alcohol |
| Sufficient heating | Check core temperature and heat thoroughly |
By following these tips, you can handle porterhouse steak safely and enjoy restaurant-quality flavor at home.
Porterhouse Steak Trivia & Frequently Asked Questions
Q&A on Storage, Reheating, and Handling
Porterhouse Steak Storage Methods / Porterhouse Steak Freezing
To maintain freshness, store porterhouse steak in the refrigerator as soon as possible after purchase. If unopened, keep it in its package in the chiller compartment; after opening, wrap it tightly in plastic wrap to prevent exposure to air. If you can’t finish it within 2–3 days, freezing is recommended. When freezing, wrap each steak individually in plastic wrap, then seal in a zippered storage bag. You can store it in the freezer for about one month. Thawing slowly in the refrigerator helps minimize drips and preserves taste. If reheating cooked porterhouse steak, the best methods are to cover it with plastic wrap and use the microwave on a low setting, or to wrap it in aluminum foil and warm it in the oven.
Q&A on Cuts, Flavor, and Nutrition
porterhouse steak nutrition / porterhouse steak calories
The porterhouse steak is one of the most substantial and satisfying cuts of beef. Please see the table below.
| Contents | Approximate per 100g |
|---|---|
| Energy | About 250kcal |
| Protein | About 19g |
| Fat | About 20g |
| Carbohydrates | 0g |
| Vitamin B12 | About 2μg |
| Iron | About 2mg |
The porterhouse steak is characterized by its luxurious flavor, combining tenderness and juiciness, as you can enjoy both the sirloin and fillet (tenderloin) separated by a T-shaped bone. It is rich in fat and protein and also contains minerals such as iron and zinc, but since it is high in fat, be mindful of how much you consume.
Other Frequently Asked Questions
What does Porterhouse Steak mean? / What is the difference between porterhouse steak and T-bone steak?
Porterhouse steak refers to a cut from the back of the cow, specifically a steak where the sirloin and fillet (tenderloin) are separated by a T-shaped bone. The name originated in 19th-century America, where it became popular at “porterhouses,” taverns that served beer and steak.
The difference with the T-bone steak lies in the size of the fillet. The porterhouse steak has a larger fillet compared to the T-bone steak, making it a more premium cut. Please see the comparison table below.
| Steak Name | Sirloin | Size of Fillet | Bone Shape | Main Feature |
|---|---|---|---|---|
| Porterhouse Steak | Yes | Large | T-shaped | Very substantial |
| T-bone Steak | Yes | Small | T-shaped | Easy-to-eat size |
The porterhouse steak, with its luxurious meat quality and impressive appearance, is often chosen as a special treat for celebratory occasions or anniversaries.
Latest Trends and News on Porterhouse Steak
Notable Events and Fairs in 2024
In recent years, gourmet events featuring porterhouse steak as the star have been held nationwide, with fairs in cities like Tokyo, Nagoya, and Karuizawa attracting particular attention. In Tokyo, porterhouse steakhouses are offering seasonal limited menus and special fairs, providing unique dining experiences. While the timing and content vary by restaurant, a shared commitment is using carefully selected beef cuts and preparing them using optimal methods such as grilling or oven roasting. Through these events, opportunities to experience authentic American-style porterhouse steak are expanding. The main event information is summarized in the table below.
| Restaurant Name | Host City | Event Details | Period |
|---|---|---|---|
| Porterhouse Steakhouse | Tokyo | Spring Limited Steak Fair | Early April–Late May |
| Porterhouse Steak & Grill | Karuizawa | Summer Beef Fest | Mid-July–End of August |
| Empire Steak House | Roppongi, Nagoya | American Beef Fair | September–October |
Trends in Media and on Social Media
Porterhouse steak has also become a hot topic on social media platforms like Instagram, with hashtags such as “#porterhousesteak” and “#porterhousesteakhouse” gaining particular popularity. The beautiful cross-sections and the bold presentation with the bone make for visually striking photos, attracting attention to each restaurant’s unique menu items, doneness, and grill marks in posts. There has also been a rise in influencer food reports, comparisons of porterhouse steak, and posts explaining differences like “porterhouse steak vs ribeye.” On social media, the following topics are frequently seen:
- Photos showcasing beautiful cross-sections and the steak’s grilled color
- Introductions to limited-edition or new menu items at each restaurant
- Sharing videos of porterhouse steak recipes and grilling methods at home
- Reviews of visits to porterhouse steakhouses and taste comparison posts
Thanks to the viral effect on social media, awareness of porterhouse steak is growing even further.
New Menu & New Restaurant Information
In 2024, new restaurants and new menu items featuring porterhouse steak have been launching one after another. In Tokyo, new steakhouse openings continue, and more people are searching for “porterhouse steak near me.” In Nagoya, a long-established restaurant has newly introduced the porterhouse steak cut, and a luxury restaurant in Karuizawa has rolled out a new menu. The table below summarizes major new restaurants and menu information.
| Restaurant Name | Area | New Menu / Features |
|---|---|---|
| Benjamin Steakhouse | Tokyo | New porterhouse steak (bone-in, thick cut) |
| Porterhouse Steak & Grill | Karuizawa | Summer special porterhouse steak set |
| Empire Steakhouse | Nagoya | Porterhouse steak Longhorn course |
These new menu items are dedicated to beef quality, doneness, and the thickness and texture of the porterhouse steak, providing a truly special dining experience. For reservations and detailed information, it is recommended to check the latest updates on each restaurant’s official website.
コメント