Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
View our Black Hide Collection
Experience an interactive 360° tour
More search options
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.
Other cuts that you can use for this recipe:
For best results use Certified Angus Beef ® brand
Share your great taste!
Cast Iron Charred Ribeye with Bacon, Whiskey Onions and Hot Peppers
Strip Steaks with Three-Pepper Rub
Grilled Steaks and Brussels Sprouts