There are minor differences between the Porterhouse and T-bone steaks, which any gourmet should know, so we will examine them in the following article.
Both Porterhouse and T-bone steaks come from the short loin of the beef. They look very similar, with the characteristic T-shaped bone in the middle. Both steaks can be prepared in a similar way, which is by grilling, broiling, or frying.
A Porterhouse is sometimes referred to as the “King of the T-Bones.” Porterhouse steak provides two steaks that are considered the best. The first is a New York strip (also known as Boneless Strip Steak) and the second is referred to as “Tenderloin Filet”.
Porterhouse cuts are thicker than T bone steak cuts. The former comes from tenderloin. Its filet portion must be at least 1.25 inches thick, while the latter can come from as any portion of filet between 1.24 and 0.5 inches thick.
|Porterhouse||T Bone Steak|
|Comes from the wider part of the short loin||Comes from the center of the short loin|
|Comes in bigger cuts||Comes in smaller cuts|
|Contains more tenderloin||Contains less tenderloin|
|More valuable||Less valuable|