A porterhouse steak is a large and flavorful cut of beef that is taken from the rear end of the short loin on a cow. It is essentially a combination of two cuts of meat: the tenderloin (filet mignon) and the New York strip (strip steak). The bone that runs through the middle of the steak is what distinguishes a porterhouse from a T-bone steak.
The porterhouse steak consists of the following two primary cuts:
Tenderloin (Filet Mignon): This is the smaller portion of the porterhouse, located on one side of the bone. The tenderloin is known for its tenderness and delicate flavor. It is a highly prized cut and is often more expensive than other parts of the steak.
New York Strip (Strip Steak): The larger portion of the porterhouse, located on the other side of the bone, is the New York strip. This part is also known for its tenderness, but it has a more robust and beefy flavor compared to the tenderloin.
The two cuts of meat are separated by a T-shaped bone, which is why the steak is called a "porterhouse" – it gets its name from the traditional English porterhouses where this type of steak was often served.
The porterhouse steak offers the best of both worlds: the tenderness of the tenderloin and the rich flavor of the New York strip. Due to its size and combination of two premium cuts, the porterhouse steak is considered a high-quality and sought-after choice for steak enthusiasts. When cooked properly, it delivers a delicious and satisfying eating experience.