Porterhouse Steaks

A porterhouse steak is a large, premium cut of beef that includes two distinct cuts in one. On one side of the T-shaped bone, you’ll find the tenderloin (filet mignon), and on the other side, the strip steak (New York strip). Known for its generous size and rich flavor, it’s a favorite among steak lovers, offering the best of both worlds in one steak.

Porterhouse Steaks are cut from the Short Loin, which is a part of the larger Beef Loin Primal. The Short Loin is home to some of the most popular cuts of beef — full of beefy flavored, tender, and lean meat cuts. The Porterhouse Steak is special because it has two muscles in it that each offer different things — one side of the steak is a large Filet Mignon which has a buttery-rich texture and phenomenal tenderness, while the other side is a Strip Steak that offers beefy flavored, juicy, lean bites.

The main difference between a porterhouse steak and a T-bone steak lies in the size of the tenderloin. While both cuts come from the short loin and are divided by the T-shaped bone, a porterhouse must have a tenderloin section that is at least 1.25 inches thick at its widest point, whereas a T-bone’s tenderloin portion is smaller. Porterhouse steaks are generally larger and are often considered a more premium cut due to the size of the tenderloin.

While both porterhouse steaks and ribeye steaks are highly popular, the choice between the two depends on personal preference. A ribeye steak is known for its marbling, offering rich flavor and tenderness. In contrast, a porterhouse steak provides a combination of two different cuts—the tenderloin and strip steak—offering a larger, more varied steak experience. If you prefer a melt-in-your-mouth, buttery texture, go for a ribeye. For those who enjoy both tenderness and a flavorful, juicy cut, a porterhouse is the perfect choice.

Marbling, a good level of marbling (fat within the muscle) will enhance flavor and tenderness.

• Thickness, opt for a steak that is 1.5 to 2 inches thick for optimal cooking results.
• Color, the steak should be bright red and fresh-looking.
• Bone Quality, ensure the bone is intact and free of cracks for better flavor retention during cooking.

Yes, all Porterhouse Steaks are Bone-In cuts. One of the most distinctive characteristics of the Porterhouse Steak is the T-shaped bone that runs across the top and down the center of the steak

When you order our Porterhouse Steaks online, they will arrive individually vacuumed-sealed. This makes it easy for you to thaw and cook one or more at a time.

Order by 3:00 pm CT Wednesday and have your steaks the same week via Standard Delivery. You can also schedule your steak delivery and have it arrive on a specific date when you use our Premium Delivery Service. Both options are available during checkout.