A Simple & Comprehensive Guide: Porterhouse
The porterhouse steak is known for offering two premium cuts in one steak. A bold strip steak on one side and a tender filet on the other, separated by a T-shaped bone. It’s one of the most impressive and satisfying steaks you can cook, both in size and in flavor.
Where Porterhouse Steak Comes From
Porterhouse is cut from the short loin. The same section that produces NY Strip, T-Bone, and Filet Mignon. What sets porterhouse apart is that it’s cut from the rear end of the short loin, where the tenderloin portion is larger.
Because of this location, a porterhouse includes:
- A full-size NY Strip on one side
- A substantial Filet Mignon on the other
- A T-shaped bone that helps retain heat and flavor
This combination makes porterhouse one of the most complete steak cuts on the animal.
- Reverse searing. Low heat first, then a hot finish
- Grilling with indirect heat and finished over direct flame
- Oven roasting and finished with a high-heat sear
- Cast-iron searing, then finished in the oven
Related Guides
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A Simple Word From the Ranch
Porterhouse is a reminder that some meals are meant to be shared. It brings together tenderness, flavor, and tradition in one cut and rewards careful cooking with a memorable experience.