Porterhouse steak is a large, bone-in steak cut from the rear portion of the short loin, where the tenderloin is relatively wide. It contains two distinct muscles separated by a T-shaped bone: striploin on one side and tenderloin on the other. It is often large enough to share, depending on the portion weight.
Both porterhouse and T-bone steaks contain striploin and tenderloin separated by a T-shaped bone. In the United States, the porterhouse must have a larger tenderloin section than a T-bone under USDA specifications. Other markets may use the names more loosely, so verify the supplier’s cut and tenderloin size.
The steak is cut across the short loin with the bone left in. It can be grilled, broiled or pan-seared and finished in the oven. Because the striploin and tenderloin differ in thickness and fat content, heat management is important; the tenderloin side cooks more quickly and can become overdone before the striploin is ready.
Example: grill a porterhouse over high heat to develop colour, then finish with controlled indirect heat. Rest before carving the meat from the bone and slicing for service.
Specify thickness, weight, bone-in status and the minimum tenderloin width if a true porterhouse specification is required. Bone weight and trim affect the usable yield and cost per portion.
Chef’s tip: use a two-zone grill or adjust the steak’s position so the tenderloin side receives less direct heat. Allow the steak to rest before carving.
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