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.
This is a 26 ounce monster steak and has been DRY AGED for 45+ 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)
The Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a "T" shaped bone.
