Porterhouse Steaks

A porterhouse steak is a large, premium cut of beef that includes two distinct cuts in one. On one side of the T-shaped bone, you’ll find the tenderloin (filet mignon), and on the other side, the strip steak (New York strip). Known for its generous size and rich flavor, it’s a favorite among steak lovers, offering the best of both worlds in one steak.

Porterhouse Steaks are cut from the Short Loin, which is a part of the larger Beef Loin Primal. The Short Loin is home to some of the most popular cuts of beef — full of beefy flavored, tender, and lean meat cuts. The Porterhouse Steak is special because it has two muscles in it that each offer different things — one side of the steak is a large Filet Mignon which has a buttery-rich texture and phenomenal tenderness, while the other side is a Strip Steak that offers beefy flavored, juicy, lean bites.

The main difference between a porterhouse steak and a T-bone steak lies in the size of the tenderloin. While both cuts come from the short loin and are divided by the T-shaped bone, a porterhouse must have a tenderloin section that is at least 1.25 inches thick at its widest point, whereas a T-bone’s tenderloin portion is smaller. Porterhouse steaks are generally larger and are often considered a more premium cut due to the size of the tenderloin.

While both porterhouse steaks and

How to Select a Quality Porterhouse?

Marbling, a good level of marbling (fat within the muscle) will enhance flavor and tenderness.

• Thickness, opt for a steak that is 1.5 to 2 inches thick for optimal cooking results.
• Color, the steak should be bright red and fresh-looking.
• Bone Quality, ensure the bone is intact and free of cracks for better flavor retention during cooking.