Porterhouse or Ribeye: The Great Steak Debate

A porterhouse is two steaks in one: a strip steak and a tenderloin filet on either side of a T-shaped bone. A ribeye is one richly marbled steak from the rib, sold bone-in or boneless. Pick the ribeye for bold, beefy flavor and an easy sear. Pick the porterhouse if you want two textures on one plate and a big steak to share.

Below, we compare porterhouse vs ribeye side by side: where each cut comes from, fat and flavor, the bone, how to cook each one, and which is better for you. We also cover how the T-bone and bone-in ribeye fit into the debate.

Porterhouse vs Ribeye at a Glance

Porterhouse vs Ribeye: The Key Differences

The ribeye takes its name from where it is cut: the upper rib cage of the cow, closer to the head and neck. This area does not move much and carries a lot of fat, so the ribeye or rib steak tends to be well marbled and tender. The downside is that, for some people, a ribeye can be a bit too fatty. If you like that richness, also see how it compares in Delmonico vs ribeye.

In contrast, the porterhouse steak comes from the lower rib portion of the cow, closer to the loin or rear end. This area gets a similar level of exercise to the ribeye, but has a lower fat content, so some steak lovers like it better. The porterhouse is made up of two different cuts of beef: the tenderloin on one side and a strip steak on the other.

The main differences between the porterhouse and ribeye come down to fat and bone. The porterhouse always has a T-shaped bone, while the ribeye comes bone-in or boneless. Ribeye steaks have a distinct "meaty" flavor from their high fat content. A porterhouse has two different textures and levels of tenderness, because it holds two different cuts of steak.

Cooking a Porterhouse vs Ribeye Steak

The two steaks also cook differently. A ribeye has either one bone along the outside edge or no bone at all. That makes it a great choice for pan frying, grilling, broiling in the oven, or almost any other way you like to cook steak. On an open flame, watch for flare-ups from the melting fat, which can char your steak in a hurry.

The porterhouse has an uneven shape with a large center bone, so it is hard to get full, even contact with a hot pan for a good sear. Its lower fat content makes it a good fit for open flame grilling. A porterhouse also needs a little more time, 3 to 4 minutes per side compared with 2 to 3 for a ribeye, because of the large center bone and the size of the steak.

Which Is Better, Porterhouse or Ribeye?

It depends on what you want from your steak. Choose a ribeye if you want the most flavor in every bite, a steak that sears easily in a pan, and plenty of marbling. Choose a porterhouse if you want the best of both worlds: a beefy strip and a tender filet on the same bone. It is also a big steak. Our USDA Prime Porterhouse comes in 20 ounce and 24 ounce cuts, so it is easy to share.

Bone-In Ribeye vs Porterhouse

A bone-in ribeye and a porterhouse both come with a bone, but they are still very different steaks. The bone-in ribeye is one muscle with a single bone along the edge, so it cooks evenly and keeps all that marbling. The porterhouse has two muscles split by a T-shaped bone, so you get two textures but a trickier sear. If you are weighing ribeye against a roast cut instead, see our guide to prime rib vs ribeye.

What About T-Bone Steak vs Ribeye?

No porterhouse vs ribeye talk is complete without the T-bone. Remember the T-shaped bone in the middle of the porterhouse? The T-bone and porterhouse are very similar cuts. The only difference is the size of the tenderloin portion. A porterhouse has a large, full piece of tenderloin. A T-bone has a smaller piece of tenderloin. So the T-bone vs ribeye choice works a lot like the porterhouse vs ribeye one, with a little less filet.

The Bottom Line

That is the difference between a porterhouse and a ribeye, plus where the T-bone fits in. Which is the best cut of steak? That depends on your taste. Try both and decide for yourself. Browse Chicago Steak Company's selection of porterhouse and ribeye steaks and put them head to head on your own grill.