The porterhouse is the bigger, more premium brother of the "T-Bone" steak. It is much thicker and has much more of the tenderloin relative to the loin portion. 

Porterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse. Also this is a 26 ounce monster steak.

OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS

Our USDA Prime Porterhouse is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.

Source: US MidWest

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime 

Average Serving Size: Male 12 Oz (1/2 steak)  / Female 8 Oz (1/3 steak)

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, Cast-Iron, Oven

The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like.  We recommend adding some butter in the center of the steak a few minutes before removing from the grill. 

Suggested Reads on cooking Porterhouse:

 10 Steps to Grilling the Perfect Porterhouse (via BBQ Bibble)

Perfect Porterhouse Steak (via Bon Apepetit)