Porterhouse

The porterhouse is cut from the rear section of the short loin, where the tenderloin reaches its full width. This is the key difference from a T-bone: while the muscles are the same, the portion of tenderloin is noticeably larger—according to classic standards, it must be at least about 3 cm wide. Consequently, the steak is more substantial, heavier, and typically intended for two people. The striploin provides a robust flavor, while the tenderloin offers tenderness; there is enough of both for each part to stand as a substantial serving. A porterhouse is served when the meal itself is the main event: it is carved tableside and placed in the center as the highlight of the evening.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Oven