Comparing Singapore’s Porterhouse and Germany’s T-Bone Steak

Recently, we’ve been in the mood for beef. Porterhouse in particular. Having tried steak from famous steakhouses from all over the world (including Metropolitan Grill and the A5 Hida Beef Steak), we decided to write a short post about a stark difference we’ve noticed between the Porterhouse from Singapore and the T-Bone Steak from Germany.

Porterhouse steak also known as T-Bone steak are cuts from the short loin of the cow. Technically, there’s a difference between Porterhouse Steak and T-Bone Steak where the former has slightly more tenderloin cut compared to the T-Bone. However, since we’re no beef connoisseurs, they are treated as one and the same in this post.

The cool thing about the Porterhouse or T-Bone steak is that its actually 2 steaks in one. With the division of the “T-Bone”, you’ll be able to enjoy both the Tenderloin (Filet) and Sirloin. This is why a Porterhouse or T-Bone steak is usually upwards of 400 grams. In this post, we’re comparing between the difference between a Singapore-prepared Porterhouse and a Germany-prepared T-Bone Steak. First up, the Singapore version.

We’ll be breaking down the comparison into the following components

1. Presentation
2. Texture
3. Taste
4. Juiciness

From the photos above, you’ll notice that the Singapore-prepared version lacks the general appeal in terms of grilled texture, gloss and of course the size of the cut. In terms of texture, while the texture held on to a clean cut on the tenderloin side, the sirloin side was “grainy” in texture. Taste wise, the meat was surprisingly bland. Perhaps, the reason why there was a choice of sauce to go along. Was initially surprised when asked for the choice but was glad to have gone with the red wine jus (reduction sauce). In terms of how juicy the steak was, the photo gave it away. Again, on the sirloin side, it was noticeably dry.

On arrival of the T-Bone steak prepared in Germany, we were awed by the sheer size of the steak. In terms of weight, it was slightly bigger than the Singapore version. However, you can see that the cut was visibly thicker – making this version that much more appealing. Moreover, in terms of presentation, the charred colours came out just right with the meat remaining taut, suggesting that the juices have been locked in. The glossy cover also indicates a right amount fats in this cut of the T-Bone. Meaning we’re in for a treat!

In terms of texture, we were pleasantly surprised that both sides of the tenderloin and sirloin cut really well. The meat was tender and was easily handled with the steak knife throughout our sitting. In terms of taste, there was no need for any sauce whatsoever. The beef spoke for itself. Rich, full-bodied meatiness enticed our palates on every bite. The sea-salt that accompanied the T-Bone steak lifted the overall taste. Amazing. Lastly, the juices were indeed locked into this thick cut of T-Bone. Juices flowed on each cut and bite of the tenderloin. Overall, the experience was perfect – indicating that an excellent cut of meat met a perfect controller of grill heat.

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Although the German rendition of the T-Bone Steak won hands down, we have to say that there was a slight difference in price. The German version costs $35euros (or $53SGD) while the Singapore version cost only $33. But the German version was a 100grams heavier. Hence, equalising the Singapore version to “500 grams”, we’re comparing $41 (SG version) to $53 (German version).

So does price make a difference? Apparently so.

Let us know if you know a comparable porterhouse/T-bone that you’ve come across in Singapore!