I'm more of a Porterhouse man.
The Porterhouse will stop your heart.
Porterhouse- Steven Porter.
T-bone steak and Porterhouse A cut from the tenderloin and strip loin,
connected with a T-shaped bone lumbar vertebra.
This steak, commonly referred to as a Porterhouse, is actually a strip steak
and a filet mignon conjoined by the“T” bone.
Presenting a massive plate of meat and
often big enough for two to share, the Porterhouse has become a staple of American steak houses.
Choosing the fattiest cuts of meat(think ribeye, Porterhouse, and t-bone)
and pairing it with fat-laden mashed potatoes or creamed spinach may spell out a total dietary disaster.
It may be larger, however,
and it is common to find both 24 and 48 ounce Porterhouse steaks(at about 1.5″ and 2.25″,
respectively), on steak house menus as well.
To be an official Porterhouse(as opposed to just a T-bone),
the USDA requires that the steak be cut to no less than 1.25″ thick, which typically at a restaurant translates into a 16-ounce portion.
Essentially two steaks in one, a Porterhouse steak, cut from the short loin of(typically)
a steer, has a filet on one side of its T-shaped bone, and a New York Strip on the other.
As for a moniker for a certain type of steak served at such establishments,“Porterhouse steak,” this seems to have first popped up around the 1840s,
with some claiming it first appeared on the menu at a steakhouse in New York City.