The Origin and History of the Term 'Porterhouse Steak'

Steak, a beloved dish enjoyed by millions around the world, traces its roots back to the Old English word steik, which means 'meat on a stick.' This term finds its etymology in the Saxon word stik, and is closely related to the Old Norse word stiekja. The Scandnavians were the pioneers in naming and popularizing this delicious cut of meat. As early as the 19th century, the term steak was firmly established and became a staple of culinary traditions across the globe.

Evolution of the Term 'Steak' and Its Cultural Significance

The term 'steak' has undergone numerous transformations throughout history. One famous and whimsical misconception is that it was used to describe the place where vampires were taken to be killed. Instead, the original spelling was 'stake house,' which referred to any establishment serving grilled meat.

The Rise of the Porterhouse Steak

The porterhouse steak, a classic and versatile cut, made a significant debut in the United States. It is claimed that the Porterhouse Pub, located in New York City, was the first establishment to feature this cut on their menu. This cut is celebrated for its impressive size and prime quality, often weighing around 2 pounds.

The porterhouse steak is a composite of the tenderloin and the top loin. The USDA regulations ensure that only cuts containing a portion from both regions can be labeled as porterhouse. The porterhouse's distinctive feature is the combination of the tenderloin filet and the top loin (also known as a New York strip steak). Removing the bone and cutting the porterhouse further reveals these two distinct sections.

While porterhouse and T-bone steaks are similar, the porterhouse must contain a larger portion of the tenderloin filet compared to the T-bone steak. The thickness of the porterhouse steak also sets it apart from its T-bone counterpart.

The History of Porter Square and Its Influence

Porter Square in Cambridge, Massachusetts, named after Zachariah B. Porter, is a location rich in history. During the 19th century, Porter Square was a bustling cattle market where local farmers would bring their animals to be sold. The area was home to seventeen and a half acres of stockyards, which extended as far north as today's Creighton Street. In 1837, Porter and his partners built the Cattle Market Hotel in the middle of the stockyards, which they later renamed Porter's Hotel.

Porter's Hotel was a three-story wooden structure with unique architectural features that made it stand out. It was renowned for its excellent hospitality and became a popular spot for Harvard students. The hotel was conveniently located near Harvard, a short walk away from Massachusetts Avenue, which further cemented its popularity among young intellectuals and cattle drovers.

The Fitchburg Railroad, built in 1843, played a significant role in the area's economic growth. It facilitated the transportation of more cattle to the Boston markets, making Porter's Hotel an even more vital location for the cattle trade. The hotel offered boarding for cattle at no charge and provided discounted meals, creating a bustling and vibrant atmosphere.

The story of the porterhouse steak being named after a dish served at Porter's Hotel carries considerable historical weight. The unique combination of excellent hospitality and the strategic location of the hotel made it a focal point of the cattle market and a beloved establishment in the area.

In conclusion, the porterhouse steak has a rich history tied to both the cultural significance of the term 'steak' and the local legends of Porter Square. Whether enjoyed in fine restaurants or at home, this versatile and delicious cut of meat continues to delight diners with its unparalleled taste and texture.