Porterhouse vs scotch fillet: Which cut should you choose?

If you’re torn between a porterhouse and a scotch fillet, you’re not alone. Both cuts offer distinct tastes and textures that can elevate your meal to new heights. But which one should you choose?

With this porterhouse vs scotch fillet guide, you’ll be equipped to decide which cut best suits your culinary needs.

What is a scotch fillet? 

Scotch fillet steaks known for rich marbling and bold flavour (Source: iStock)

Scotch fillet comes from the cow’s rib section, specifically from ribs 12 through 13. This cut is renowned for its impressive marbling—those beautiful veins of white fat running throughout the meat.

When cooked, this fat melts and infuses the steak with a rich, buttery flavour and tenderness that’s hard to beat. You might hear scotch fillet referred to as ribeye, Spencer, beauty steak, or even prime rib when it’s prepared as a whole roast.

What is a porterhouse steak? 

Porterhouse steak comes from the area behind the ribs but in front of the rump. It’s generally leaner than scotch fillet, which means it has less marbling and offers a slightly milder flavour.

If you’re looking for something tender and tasty, it’s often your best bet. Meanwhile, the bottom porterhouse is usually reserved for roasts. You might also hear porterhouse referred to as Porterhouse or tri-tip.

Scotch fillet vs porterhouse: What are their key differences?

There’s a lot to consider when choosing between porterhouse and scotch fillet. From the tenderness and flavour to the best cooking methods, we’ll explore the key factors that set these two different types of steak apart. By the end, you’ll be able to impress your friends and family at your next cookout.

In terms of marbling and fat content

Thick-cut scotch fillet showcasing marbling and fat content (Source: iStock)

Is scotch filler fatty? Well, it’s indeed characterised by marbling, prominent veins of fat, which give it a rich, buttery taste.  

On the other hand, porterhouse is generally leaner and has less marbling, making it a healthier choice. However, some porterhouse cuts can retain some marbling. 

So, if you’re watching your fat intake, porterhouse can be a better option without sacrificing too much on taste. In contrast, scotch fillet’s melt-in-your-mouth quality and succulent texture come directly from its higher fat levels, especially in cuts like the ribeye cap. 

In terms of tenderness

Scotch fillet stands out for its exceptional tenderness, attributed to its high marbling. This high fat content makes scotch fillet juicy and contributes to its tenderness when cooked.

On the flip side, porterhouse is generally leaner and less tender, especially when dry-aged. To preserve tenderness, some marinate it or cook it slowly to prevent drying out.

So, which is more tender: scotch fillet or porterhouse? Well, it’s clear that scotch fillet and its natural juiciness win the day. However, remember that porterhouse can still shine with the right preparation. 

In terms of flavour and texture

Juicy grilled steak sliced for serving (Source: iStock)

The difference between porterhouse and scotch fillet is most apparent in their flavour profiles. Scotch fillet boasts a rich, buttery taste, making it one of the most flavourful cuts of beef. Meanwhile, porterhouse has a milder taste.

The texture of these two cuts also varies significantly. Scotch fillet melts in your mouth because the fat breaks down during cooking. Porterhouse, however, is lean and can be a bit chewier.

Ultimately, choosing between scotch fillet and porterhouse comes down to personal preference. You can’t go wrong with either, as they both offer delicious, distinct beef taste. 

In terms of cooking method

Grilling is a popular choice for steaks. However, scotch fillet’s fat content keeps it moist. You can cook it quickly either on a gas or charcoal BBQ, and it’ll always have a tender interior while achieving a perfect sear on the outside.

Porterhouse can also be grilled, but its lean nature demands more attention to prevent dryness. It’s best cooked medium-rare for optimum tenderness and juiciness. It also does well with slower, indirect grilling to enhance its texture.

Scotch fillet also works well with pan-searing, especially in a cast-iron skillet. The fat helps caramelise the exterior while preserving juiciness inside. Porterhouse can be pan-seared too, but needs careful temperature control—adding butter can help maintain moisture.

Additionally, porterhouse benefits from slow-cooking methods. This effectively breaks down tougher fibres for a more tender dish. 

In terms of health impact

Lean steak served with leafy greens and fruit (Source: iStock)

When it comes to nutritional content, porterhouse is lower in calories due to its leaner composition. It’s a fantastic source of high-quality protein, about 33g per 113g to be exact, making it perfect for muscle building and repair. With lower total and saturated fat content, it also supports heart health and is often a better choice for those managing their weight.

On the other hand, scotch fillet calories can reach up to around 190 in 112g portions because of its significant marbling and fat content. While it also offers a good amount of protein, it has more saturated fat, which could affect the heart if enjoyed too frequently. Scotch fillet has higher levels of fat-soluble vitamins, though, so as long as portion sizes are kept in check, you can still enjoy nutritional benefits from this cut. 

In terms of price

Down to the most popular question—which is more expensive, the Scotch fillet or the porterhouse? Scotch fillet typically falls on the higher end of the spectrum, ranging from $40 to $200 per kilo. It’s also often branded as premium cuts that restaurants may showcase.

Porterhouse, on the other hand, is generally more affordable, starting at $30 per kilo. This makes it a popular choice for those looking for quality on a budget.

Factors influencing these prices include quality and grade, with top-tier options like grass-fed or organic scotch fillets driving costs up. Additionally, the source and origin play a significant role. Locally sourced and ethically raised meats often cost more than mass-produced varieties. Prices can also vary between retailers, with high-end butchers marking up their cuts.

If you’re a steak enthusiast and want to make the most of your purchase, it’s wise to ask a professional to handle the cooking. You can typically get a personal chef in Australia for $150 to $400. It might seem pricey, but it’s a worthwhile investment to ensure that your preferred cut is prepared perfectly.

Level up your steak night with Airtasker

Both a porterhouse and a scotch fillet offer distinct tastes and textures that can elevate your meal. But whether you’re grilling at home or planning a special steak night, you don’t have to navigate the cooking process alone.

Posting on Airtasker can connect you with chefs and pros who can handle everything from getting the right meat cut to delivering fresh ingredients right to your door. With the right help, you can ensure that your meal is prepared perfectly.