Porterhouse Steak

The porterhouse is the undisputed king of steaks — a massive cross-cut from the rear of the short loin that gives you two premium steaks in one: a New York strip on one side of the T-shaped vertebral bone and a generous portion of tenderloin on the other.

What Makes It a Porterhouse (Not a T-Bone): USDA has a specific rule: the tenderloin portion must measure at least 1.25 inches across at its widest point, measured from the bone. Anything less is technically a T-bone. Because the tenderlin muscle tapers as you move forward along the short loin, porterhouses can only come from the rear section where the tenderloin is widest. You get maybe 6–8 porterhouse steaks per animal.

Why Butchers Respect It: The porterhouse is an honest cut. There's nothing to hide behind — it's two muscles, a bone, and whatever grade the animal earned. When you put a well-marbled, 2-inch-thick porterhouse on someone's plate, you don't need sauce, you don't need tricks. The beef does the talking.

The Cooking Challenge: Here's the problem: the strip side and the tenderloin side cook at different rates. The tenderloin is leaner and thinner, so it hits temperature faster. My advice — position the steak so the tenderloin faces away from the hottest part of your heat source. On a grill, that means the strip side over direct heat with the tenderloin angled toward the cooler zone.

What to Expect: A porterhouse typically weighs 24–48 ounces and runs 1.5–2.5 inches thick. At USDA Prime, expect $30–$50/lb. It's a steak for two — or one very committed eater.