Porter-house steak is a term most steak lovers are familiar with, but few may know about its distinctly American origins. The story goes back to 1814 in a New York porter house on Pearl Street, where hungry patrons could order a hearty lunch along with a drink. One day, a famished pilot entered this establishment, eager for a meal. Morrison, the keeper, found himself in a bit of a predicament—he hadn’t prepared any extra food, and all he had on hand was a sirloin roast meant for the next day’s family dinner.
Not wanting to turn away a hungry customer, Morrison sliced a cut from the sirloin roast and served it to the pilot, who eagerly dug in. Far from dissatisfied, the pilot savored every bite and, to Morrison’s surprise, requested another steak just like the first. By the time the pilot had finished his meal and his pint of porter, he had not only discovered a new favorite but had also unknowingly influenced the menu.
From that point on, the pilot insisted that his steaks be cut directly from the sirloin, and his enthusiasm quickly caught on with others. Morrison soon instructed his butcher to prepare steaks from the sirloin specifically for his patrons, and to differentiate these cuts, the butcher dubbed them “porter-house steaks.” This term began spreading throughout New York, and before long, the “porter-house steak” gained popularity, becoming a staple in eateries across the country.
Today, the porter-house steak continues to be a popular choice, beloved for its rich flavor and juicy tenderness—a true American classic born from a simple craving and a resourceful cook’s solution.
Reference Source: The Willimantic journal. (Willimantic, Conn.), 20 Aug. 1875.
