Protein Food
Porterhouse Steak
About This Entry
Porterhouse is a large T-bone cut from the rear short loin with a generous tenderloin section and a well-marbled strip. Its size and dual texture support full-bodied reds and longer cellar-worthy bottles for special-occasion roasts.
Beginner Guide
Porterhouse looks like a T-bone but must include a tenderloin filet at least 1.25 inches across (USDA definition). It is typically thicker and meant for sharing.
FAQ
- What is Porterhouse Steak?
- Porterhouse looks like a T-bone but must include a tenderloin filet at least 1.
- How should Porterhouse Steak be cooked for best results?
- Rich cuts tolerate medium to medium-rare; render fat slowly on roasts and braises. Rest before serving so juices redistribute.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Porterhouse Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- loin
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- grill, pan sear
- Recommended doneness
- medium rare, medium