Fiorentina vs Costata: a fight to the bone

The ribeye steak and the porterhouse steak are two cuts of beef highly appreciated, especially in Italy, where they are often at the center of culinary tradition, especially in barbecues. Although they may seem similar at first glance, they present some significant differences in terms of cut, preparation, and flavor.

Origin and cut

The porterhouse steak is a specific type of ribeye typical of Tuscany, in particular of the Chianina, an Italian breed of cattle. To be defined as "porterhouse steak", the steak must come from the loin near the tenderloin, including the filet and the striploin with a "T" bone.

A true porterhouse steak has a height ranging from 5 to 6 cm and a weight above 1.2 kg, maintaining a specific balance between the tenderloin and striploin parts.

The ribeye steak is a cut that includes a part of the striploin with a piece of the rib bone attached. This makes the cut less uniform compared to the porterhouse steak.

It is a more versatile cut compared to the porterhouse steak because it can come from various cattle breeds and is not limited by specific geographical or weight rules.

Flavor and texture

The porterhouse steak is famous for its robust flavor and its balanced texture between tenderness and density. The tenderloin and striploin offer an interesting contrast: the tenderloin is extremely tender, while the striploin is slightly more substantial, but both are rich in flavor, especially if the meat comes from Chianina cattle.

The ribeye steak has a soft texture with good marbling (veins of fat) that contributes to a rich and succulent flavor. The outer fat and the fat around the bone enrich the taste during cooking, making every bite full of flavor.

The ribeye steak stands out for its culinary flexibility and intensely rich flavor, while the porterhouse steak, with its specific traditions and perfect balance between tenderloin and striploin, embodies the elegance and prestige of Tuscan cuisine.