Porterhouse steaks are also cut from the short loin, like T-bone steaks, but closer to the rump. At this point, the tenderloin is significantly larger than the cut above.
The "king of steaks" structure: Porterhouse is considered the perfect "two-in-one" steak. It consists of a large T-bone cut, dividing the tender, delicate tenderloin/filet into a firm, flavorful top loin/striploin.
Strict size requirements: According to the U.S. Department of Agriculture (USDA) regulations, to be called a Porterhouse, the tenderloin at its widest point must be at least 1.25 inches (approximately 3.2 cm) thick. This impressive size makes Porterhouse a challenging cut and is often served to two or more people.
Rich, Premium Flavor: With Porterhouse, you don't need to choose. You'll fully enjoy the exquisite contrast between the melt-in-your-mouth tenderness of the tenderloin and the firm, juicy, and succulent texture of the sirloin. This is the ultimate culinary experience for discerning diners who want to savor all the finest aspects of the beef in one meal.
