If you’ve ever stood at the butcher counter wondering “is porterhouse the same as sirloin?”, you’re certainly not alone. Steak names can vary between countries, regions and butchers, making it surprisingly easy to get confused. The good news is that in Australia, porterhouse and sirloin generally refer to the same cut of beef.
Australian Beef lists sirloin steak as also being known as porterhouse steak or New York steak, while other sources may use terms such as striploin or New York strip.
So, if you’re looking for a tender, flavourful steak for the barbecue, grill or frying pan, sirloin and porterhouse are usually excellent choices.
What Is a Porterhouse Steak?
In Australia, a porterhouse steak is typically cut from the sirloin or striploin section of the beef carcass. It is known for its balance of tenderness, beefy flavour and relatively lean texture.
Unlike scotch fillet, which is recognised for its generous marbling, sirloin or porterhouse tends to be leaner while still offering plenty of flavour. Australian Beef describes this steak as lean, notably tender, rich in flavour and juicy.
This makes porterhouse a popular option when you want a premium steak without choosing a particularly fatty cut.
Is Sirloin the Same as Porterhouse?
Yes — in Australia, sirloin is commonly sold as porterhouse or New York steak. Australian Beef specifically notes that sirloin steaks are sometimes called Porterhouse or New York steaks.
However, steak terminology can differ internationally. This is where some of the confusion comes from. In the United States, for example, “porterhouse steak” can refer to a completely different bone-in steak that contains both sirloin and tenderloin. Therefore, it is important to consider the country and butcher terminology when comparing steak names.
For Australian shoppers, however, sirloin = porterhouse = New York steak is a useful rule of thumb.
What Does Porterhouse Steak Taste Like?
Porterhouse has a deliciously rich beef flavour with a firm yet tender texture. Because it is relatively lean compared with heavily marbled cuts such as rib eye or scotch fillet, it delivers a clean, satisfying beef taste without feeling overly fatty.
The steak is particularly appealing to people who enjoy a classic steakhouse-style meal. Serve it with crispy potatoes, roasted vegetables, salad, pepper sauce or a simple herb butter for an impressive dinner.
How Should You Cook Sirloin or Porterhouse?
One of the best things about sirloin and porterhouse steak is how versatile they are. They work beautifully on a hot barbecue, char-grill or frying pan. Australian Beef recommends sirloin/porterhouse among its preferred beef cuts for grilling and chargrilling.
For a simple preparation, season the steak with salt and pepper, heat your barbecue or pan until hot, and cook the steak to your preferred doneness. Allowing it to rest after cooking helps retain its juices and improves the eating experience.
For the best results, choose steaks with even thickness and good marbling. This helps the steak cook more consistently while adding flavour and juiciness.
Porterhouse vs Sirloin: The Simple Answer
So, is porterhouse the same as sirloin?
In Australia, yes. Porterhouse is commonly another name for sirloin steak, with New York steak also used to describe the same style of cut.
Whether you’re planning a weekend BBQ, a quick steak dinner or a special occasion meal, porterhouse steak is a versatile, flavourful and tender beef cut that is easy to cook and even easier to enjoy.
Quick Summary
- Porterhouse and sirloin: Generally the same cut in Australia
- Also known as: New York steak or striploin in some contexts
- Texture: Tender with a firm, satisfying bite
- Flavour: Rich, classic beef flavour
- Best cooking methods: BBQ, grilling, chargrilling and pan-frying
- Ideal for: Steak dinners, barbecues and everyday premium meals
If you’re shopping for Australian porterhouse steak, you can confidently ask your butcher for sirloin or porterhouse and expect essentially the same delicious cut.