This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
Choose a Different Cut
Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
Grilled Steaks and Brussels Sprouts
Perfect Backyard Porterhouse
More Porterhouse Recipes...
Beef for Stew
Top Round Roast