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Porterhouse vs Ribeye Steak

Porterhouse steak

Porterhouse steak is considered one of the best parts of the steak family. It is cut from loin just like strip steak and T-bone. It is derived from a part, where tenderloin and loin meet. It usually weighs much more than other steak varieties approximately 2 pounds. It contains a low level of marbling and is a more lean steak. Porterhouse usually contains a T-shaped bone. Porterhouse is usually lean and contains less fat than other steak types.

Porterhouse steak is a proud member of the steak family. However, steak lovers who prefer high fat and juicy flavor usually go for other types of steaks.

Ribeye steak

Ribeye steak can be boneless or with a bone and it contains a rib-bone obviously. It contains high fat and is less lean, delivering a real tasty flavorsome experience for the eaters. However, some steak eaters prefer other parts of the beef for steak, simply because this part is too fatty for them. Ribeye steak consists of 2 mixtures of the skin making its’ taste one of the most delicious thins on earth.

Differences and similarities between Porterhouse steak and Ribeye

Well, the obvious difference is the position they cut from. While Porterhouse is cut from upper loin and ribeye is derived from the upper rib cage of the cow. The main differences between Porterhouse and Ribeye come from bone and fat, simple as that. Porterhouse is made of 2 cuts of the cow meat one being loin and the other being the sirloin. Porterhouse steak is usually leaner and with less fat. You can taste the beefy flavor perfectly, but it is dry compared to Ribeye. Ribeye on the other hand is one of the tastiest steaks in the world, considering its’ high level of marbling.

Porterhouse steak is medium tender, giving a good taste of beef and fillet. It is pretty much the same as T-bone steak, but the difference is that porterhouse contains more fat, marbling, and fewer bones. As on every steak, there is a standard measure of how we can identify this cut as a T-bone for example, or Skirt steak.

Ribeye steak, on the other hand, tastes juicier due to the fact that it contains a high level of fat compared to porterhouse, and also its’ parts are making a really good combination flavor wise. What I am talking about is that ribeye steak consists of the central eye part and spinalis dorsi. While the central eye part is a nice, smooth mixture, with average fat, spinalis dorsi contains a lot more fat and can easily be the part you like the most in ribeye steak.

Similarities between porterhouse and ribeye are that they both have a higher price range than your usual steak. They are in this price range, because of their flavor and the body part they are cut from.

Cooking Porterhouse vs Ribeye steaks

Now it’s time to move to cook differences and similarities since I already demonstrated basic visible details of steaks. Both porterhouse and ribeye steak can be cooked on the pan, on the grill, but Ribeye is simply better, because of its’ high-fat contents.

However, be more cautious if you are grilling over an open flame of flair ups by the melting fat of ribeye. Take into consideration that ribeye can be boneless or with a bone-in, that matters as the bone-in version of ribeye is better on the pan as opposed to the bone-in version.

Porterhouse has an inconsistent shape, because of its’ center bone. It has its’ advantages though. Porterhouse’s lower fat texture makes it a perfect candidate for open-flame grilling.

Cooking time is also a difference. Ribeye steak only needs 2-3 minutes on each side, while Porterhouse needs one minute more. Let’s be real. In the bigger picture, you don’t really care about a 1-minute delay. Also for example, if a Ribeye steak needs 30 minutes to be medium well, the porterhouse will approximately need 33-35 minutes. (As the time of cooking goes up difference shows better)


The seasoning like it has always been totally up to you. Salt and black pepper are essentials, but you can go with anything you like. For example either red wine or white wine. I prefer red wine on Porterhouse, cause of its’ dry mixture. (this helps moisturize it, works like a marinade if the amount is chosen carefully) Porterhouse and Ribeye aren’t much different in terms of the seasoning process. However, what you can do it, add a little butter to a porterhouse steak when you start to grill it or fry it on the pan. This will compromise the lack of fat porterhouse has compared to the ribeye steak.


Ribeye steak vs Porterhouse steak, Porterhouse steak vs ribeye steak. Two delicious parts of the steak culture. 2 different types of meat.

There is no winner between these two you only have your preference based on the thing you like and the things you are searching for in the meat. We have talked about the advantages and disadvantages of both steaks, while also showing the uniqueness of them.

For me the high level of fat and 2 types of mixture ribeye has, is a decision-maker. I can never go with low fat, lean steak, but that’s just me. We have practically talked about every difference and similarity between these 2. In the end, it all depends on your taste and nothing else. You should try to cook it themselves.

All you need is to read this article carefully to understand the difference between the two. Then buy both, sear them, after that season them, and put them on a grill. Now you will have 2 delicious parts of steak culture in your hands and the decision will be totally up to you.

Make sure to ask your local butcher all the necessary questions, before you buy the meat.

There you have it all the important and not important details about 2 of the highest selling steak products on the earth.