Porterhouse
A porterhouse steak is a large, thick cut of beef taken from the rear end of the short loin.
Although it is not linked to a specific country of origin, it is most commonly associated with British and American cuisines. It is named "porterhouse" because it was traditionally served in 18th-century porterhouses, which were inns or restaurants that served porter beer.
The porterhouse steak is closely related to bistecca alla Fiorentina and is similar to a T-bone steak. The difference between a T-bone and a porterhouse is that the latter is cut from further back on the short loin, resulting in a larger portion of tenderloin and a larger overall size. Read more
The defining characteristic of a porterhouse steak is the T-shaped bone that runs through the center, separating two different cuts of meat: the strip steak (commonly known as the New York strip - marbled, flavorful cut known for its beefy taste) and the tenderloin (also known as filet mignon - tender and lean cut, prized for its mild flavor).
A properly cooked porterhouse steak will have a juicy and tender texture with a combination of flavors from both the strip steak and the tenderloin. Due to its large size, it is often considered a steak for sharing or for those with hearty appetites.
Porterhouse steaks are commonly grilled or pan-seared to enhance their natural flavors, and they are often served with accompaniments like vegetables, potatoes, or sauces.
WHERE TO EAT The best Porterhouse in the world (according to food experts)
