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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Sunday Supper
Date: Mon, 28 Oct 2024 22:24:45 +0000
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On Mon, 28 Oct 2024 19:15:47 +0000, Citizen Winston Smith wrote:
> https://heritagefoods.com/blogs/news/the-origin-of-the-porterhouse-steak
>
> The Porterhouse Steak is the king of all steaks, but how long exactly
> has it sat upon this throne? Like so many other widely recognized
> dishes, the porterhouse steak has contested origins. Thomas F. De Voe’s
> 1867 book The Market Assistant details dishes sold at markets and
> restaurants in New York, Boston, and Philadelphia in the 1800s. Back
> then, restaurants and taverns were often called porter houses, as they
> served a style of beer called porter. One busy day, at a porter house
> operated by Martin Morrison, a starving maritime pilot ordered a steak,
> but the establishment was 86’d. Being the generous and hospitable
> proprietor he was, Morrison went back to his kitchen and cut a steak off
> a short loin that he had planned on roasting whole. The pilot was so
> satisfied with his steak he ordered another and said “Look ye here,
> messmate, after this I want my steaks off the roasting-piece! - do ye
> hear that? - so mind your weather-eye, old boy!” Morrison continued to
> serve these steaks and continued to receive high praise. Rather than cut
> each steak to order himself, Morrison began ordering strip loins cut
> into steaks from his butcher, who referred to them as “cut steaks for
> the porter-house,” which eventually became porterhouse steaks.

A steak cut from a loin wouldn't be called a porterhouse steak these
days. Back in the old days, you would be able to have something like a
strip steak or a filet but probably not a porterhouse. You'd really need
a piece of machinery capable of cutting through a bone cleanly.