Common Names:
Description:
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.
Cooking Methods:
Choose a Different Cut
Family-Style Porterhouse
Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
Strip Steaks with Three-Pepper Rub
More Porterhouse Recipes...
