Porterhouse Steak
Also Known As: 1st Cut Porterhouse; King Steak; Porter House
Differentiated from the T-Bone steak by its larger Tenderloin muscle.
Where This Cut Comes From:
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
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Nutrition Information
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Recipes That Use This Cut:
Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust |
Other Cuts You Might Like:
T-Bone Steak
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
Strip Steak, Boneless
Tender, lean and perfect for grilling.
Tenderloin Steak (Filet Mignon)
This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
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