Porterhouse Steaks
Porterhouse steaks are T-bone steaks from the rear end of the tenderloin that contain a much larger section of the tenderloin. Due to their large size and the fact that they contain meat from two of the most prized cuts of steak, Porterhouse steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high.
Porterhouse steaks are an overwhelming favorite of steak lovers everywhere, largely due to their “two in one” nature. Fine porterhouse steaks are actually two cuts in one–a juicy sirloin strip on one side and a tenderloin filet on the other. Divided down the middle by a bone, porterhouse steaks are prized because they offer this irresistible combination of two favorite steaks in one cut.
The bone that runs down the middle gives these steaks the nickname “t-bone.” It should be noted, however, that true porterhouse steaks only come from the back of the tenderloin and the name “porterhouse” is only awarded to the largest of the t-bone steaks.
The dry aged porterhouse steaks are methodically aged where they naturally break down and become extremely tender. Dry aged steaks are rich and savory with a buttery texture. The wet aged porterhouse steaks, on the other hand, are sealed and aged in their own juices, imparting the steak with a full-bodied, robust flavor.