Porterhouse Steaks
A collection page of Meat N' Bone
About
The porterhouse steak is a classic cut of beef that comes from where the short loin and tenderloin of the cow connect. Porterhouse is well marbled with fat, giving it a juicy and tender texture and a robust flavor. We recommend BBQ grilling, frying in a cast iron skillet, or via sous vide for the best porterhouse steak experience. At Meat N' Bone, we go to great lengths to bring you only the finest quality, restaurant grade porterhouse including Wagyu and G1 USDA Choice certified cuts. What's The Difference Between T-Bone and Porterhouse? T-bone steaks and porterhouse steaks both originate from the short-loin and possess a Kansas (bone-in New York Strip) and a filet mignon. However, the porterhouse has a much larger filet mignon. According to the United States Department of Agriculture, the filet must be at least 1.25 inches thick, measured from the bone to the widest point on the filet, to qualify as a porterhouse cut. This makes the porterhouse the more premium (and expensive) steak, setting it apart from the t-bone.