Porterhouse

Porterhouse is a beef steak cut from the rear portion of the short loin, featuring a large section of strip steak on one side of a prominent T-shaped bone and a smaller portion of tenderloin on the other. The cut is bone-in and typically thick, and it combines two different textures and flavors in one piece of meat.

Compared with a T-bone, a porterhouse has a larger portion of tenderloin. Both cuts share much of the same muscular structure, but the tenderloin segment is greater in a porterhouse, giving it a more pronounced contrast between the meaty strip and the delicate filet.

Flavor and texture are characterized by the beefy, robust taste of the strip alongside the tender, buttery filet. The ratio of strip to tenderloin can vary by animal and by butcher, and the steak is usually best enjoyed when the tenderloin remains comparatively generous.

Preparation and cooking: Porterhouse is well suited to dry-heat methods such as grilling, broiling, or pan-searing. Its thickness and bone require careful heat management and often a two-stage approach: sear to create a crust, then finish to the desired level of doneness while resting briefly before carving. Many cooks prefer doneness from medium-rare to medium to preserve tenderness and juiciness.

Etymology and usage: The origin of the term is not definitively established; one commonly cited explanation links it to historical London porterhouse inns that allegedly served large cuts to porters. In modern culinary usage, porterhouse denotes this specific cut in the United States and many markets, and it remains a staple in steakhouses and retail beef selections.