A 26oz porterhouse was prepared at home by smoking to a target internal temperature, finishing with a high-heat sear and a simple butter and herb rest. The cook reported smoking the steak on a pellet grill at 250°F until the interior reached about 118°F, then searing in a very hot cast iron pan for roughly 1 minute 15 seconds per side and topping with butter and thyme while resting. The post contrasted the ingredient cost, cited as about $17 at retail, with a claimed steakhouse price of $170, and prompted wide debate about grade, aging, sourcing and the true cost of dining out.
Technique and timing The sequence used here combines low-and-slow smoke with a high-temperature sear. The steak was smoked at 250°F until the internal temperature approached 118°F, then transferred to a ripping hot cast iron pan for approximately 1 minute 15 seconds per side to form a crust. After searing it was finished with a small amount of butter and fresh thyme during the resting period. This approach yields an even cook through the centre and a well-developed exterior crust.
Cost claims and community responses The juxtaposition of a $17 retail price and a $170 steakhouse charge produced a wide range of reactions. Many respondents questioned whether a porterhouse of this size, grade and appearance would normally retail for $17, while others noted that occasional sales or lower grades make low retail prices possible. Estimates cited in the discussion for comparable restaurant or butcher pricing varied, with figures such as $45 to $125 and even higher for dry aged or premium cuts. A number of contributors emphasised that the posted pair of numbers may not represent equivalent quality, aging or thickness.
Quality, grading and aging Several points from the commentary relate to how grade and aging affect value. A steak served at the highest-end establishments is often prime grade and may be dry aged, yielding more marbling and a different flavour profile. By contrast, a lower grade or a non-aged porterhouse can look similar on the surface yet perform differently on the palate. It was also noted that dry aging reduces weight through moisture loss, which impacts per-pound pricing when a restaurant purchases and ages product for service.
Why restaurants cost more Responses reminded readers that dining out includes more than the raw ingredient. Typical factors cited include labour, overhead, service, plating and the dining environment, plus taxes, service charges and beverages. Many argued that those additions explain a substantial portion of the markup compared with a home-cooked steak.
- Variables affecting cost: grade, dry aging, thickness, and occasional retail sales or promotions
- Restaurant additions: labour, utilities, rent, service, and beverages
- Home advantages: control over cook method, timing, and seasoning, plus lower labour cost
Simple comparison The table below summarises only the explicit, reported values from the post and the contrasting steakhouse claim. It does not infer grade, aging or added menu items.
| Item | Home (reported) | Steakhouse (claimed) |
|---|---|---|
| Cut and weight | Porterhouse, 26oz | Not specified, compared to the home steak |
| Cooking method | Smoked at 250°F until ~118°F, seared in cast iron ~1:15 per side | Classic steakhouse cook likely uses high-heat finishing methods |
| Finishing | Butter and thyme while resting | Often served with sides, sauces or compound butters |
| Reported cost | $17 | $170 |
Practical takeaways The cooking method shown is an effective way to achieve an even medium-rare centre and a well-seared crust using smoking plus a hot cast iron finish. When comparing home and restaurant costs, consider grade, dry aging, thickness and the full dining experience, including service and beverages. Occasional retail bargains make lower-cost home cooks possible, while high-end establishments may charge more for superior sourcing and added value. For cooks seeking the best balance of value and quality, evaluate the cut grade and whether any ageing or special sourcing justifies higher price points.
Conclusion The photographed 26oz porterhouse demonstrates a reliable smoke-then-sear method that produces excellent results at home. The dramatic price contrast between a reported $17 retail cost and a $170 steakhouse charge provoked substantial discussion, with many responders emphasising differences in grade, dry aging, and what is included in a restaurant price. Ultimately, cooking at home offers control and potential savings, while restaurants provide convenience, service and a particular provenance or preparation that some diners value. Understanding the variables that affect quality and cost allows informed choices about when to cook and when to dine out.