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What Is Porterhouse Steak? The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So if you order a porterhouse, expect big portions!
The Porterhouse steak is essentially a supersized T-bone, but that doesn’t take anything away from it as a standout steak. It has a little of everything, with different flavors, textures, and cuts rolled around one bone.
What Is a Porterhouse Steak? The porterhouse is a large beef steak coming from the loin primal. It features two distinct cuts from the short loin sub-primal with a T-shaped bone in the middle. On one side is a tenderloin (filet mignon) and on the other is a top loin (New York strip).
Porterhouse steak is a delicious cut of beef that combines both the tenderloin and top loin, with a bone running down the middle for added flavor.
A Porterhouse steak is a premium steak cut from the cow’s short loin. It is often referred to as a two-in-one steak because it combines a strip cut and a tenderloin cut, divided by a T-shaped bone. Porterhouse offers a unique flavor profile, combining the tenderness of the tenderloin with the rich, beefy flavor of a strip steak.
With many similarities to a T-bone steak, the porterhouse steak is a truly indulgent piece of meat and is made up of two steaks separated by a bone. This cut is the best of both worlds as on one side of the bone is a tender fillet, whilst the other is a succulent strip steak.
Carved from the point of the cow where the tenderloin and top loin meet, the Porterhouse is a composite steak that actually includes two popular steak cuts – the tenderloin filet as well as...
What Is a Porterhouse Steak? Sometimes called a “king steak,” a porterhouse is really just a huge T-bone steak—often large enough to serve two people. Because of its size (it’s normally cut thicker than the T-bone), you’ll often see it served sliced up for portioning purposes.
A porterhouse steak is a type of steak that is cut from the rear end of the short loin. It is a combination of two different cuts of beef – the tenderloin and the top loin. The distinguishing characteristic of a porterhouse steak is the large T-shaped bone that runs through the middle, separating the two types of meat.
The porterhouse steak is very similar to the T-bone steak. It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak.