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:
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Family-Style Porterhouse
Grilled Steaks and Brussels Sprouts
Porterhouse for Two with Lemon Potatoes & Asparagus
More Porterhouse Recipes...
