Beef · Loin
Porterhouse Steak
A big T-bone-style steak with a large piece of tenderloin on one side of the bone and a strip steak on the other.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | porterhouse |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The porterhouse is cut from the rear end of the short loin, where the tenderloin is at its largest. It has a T-shaped bone with a strip steak on one side and a generous piece of tenderloin on the other. By USDA standards, the tenderloin portion of a porterhouse is larger than that of a T-bone. It is a big steak, often shared by two.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & MoreBeef Cuts Chart: Primals, Retail Cuts & Uses12 Beef Cuts & the Best Way to Cook Each
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours