Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.

Porterhouse features a flavorful strip and filet tenderloin together. Served with two freshly made sides.

What Does Porterhouse Steak Taste Like? The porterhouse gives you a taste of both the filet and the loin, with the less flavorful filet racking up points for tenderness and the strip steak scoring with its beefy flavor. When you start with a high-quality cut, this steak needs little in the way of adornment.

So you really want a little bit more fat in your steak. It's not going to be as tender as this which unsurprisingly comes from a cut called the tenderloin. That's we break down that tenderloin.

The origin of the porterhouse steak has been disputed, but some authorities claim that this particular cut of beef was made popular by the proprietor of a New York porterhouse. Another story is that it derived its name from a small hotel in Sandusky, Ohio, called the Porter house.

porterhouse. / (ˈpɔːtəˌhaʊs) / noun. Also called: porterhouse steak a thick choice steak of beef cut from the middle ribs or sirloin. (formerly) a place in which porter, beer, etc, and sometimes chops and steaks, were served.

Porterhouse features a flavorful strip and filet tenderloin together.

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

Rather than cut each steak to order himself, Morrison began ordering strip loins cut into steaks from his butcher, who referred to them as “cut steaks for the porter-house,” which eventually became porterhouse steaks.

The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So if you order a porterhouse, expect big portions!

Alternatives to Porterhouse Steak We suggest trying a T-bone, which has much of the same flavor as porterhouse steak but with a bit less meat and a lower price tag. You can also opt for the filet mignon if you crave the tenderloin portion of a porterhouse steak.

So you really want a little bit more fat in your steak. It's not going to be as tender as this which unsurprisingly comes from a cut called the tenderloin. That's we break down that tenderloin.

If you're a ravenous meat monger, the porterhouse definitely wins out, but if you're looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat.

Porterhouses Are T-Bone, but a T-Bone Isn't a Porterhouse For a T-bone steak to qualify as a porterhouse, the filet is required to be at least 1.25 inches thick from the bone to the widest point on the filet. If a T-bone's filet falls short of the 1.25-inch mark, it can only be labelled as a T-bone steak.

Sirloin steak a.k.a. porterhouse steak or New York steak The steak lovers' choice, this cut is lean, notably tender, rich in flavour and extremely juicy.

Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.