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.
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Strip Steaks with Three-Pepper Rub
Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
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