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Porterhouse & T-Bone Steak

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A porterhouse and T-bone steak are both cut from the short loin of a cow.
Because they share the same harvesting site, they can be mistaken for each other by even the most avid steak lover.
The difference between a porterhouse and a T-bone steak is the iconic bone in the middle of each steak. This bone separates the sirloin and tenderloin portions of the composite cuts.

Beef: Filet MignonRib Eye SteakPorterhouse & T-Bone SteakTomahawk & Rib Steaks

The porterhouse difference

Porterhouses are cut from the rear of the short loin, giving them a larger section of the tenderloin. The United States Department of Agriculture requires that a porterhouse must be 1.25 inches thick to be classified as such. With this substantial size, you and a loved one can easily split this cut.

A T-bone is distinct

Similar to a porterhouse, a T-bone is from the short loin. Its bone in the middle separates the sirloin from the tenderloin. The cut is from the short loins front end. This is a smaller steak when compared to a porterhouse. The United States Department of Agriculture has made it a guideline that a T-bone filet must be 0.25 inches thick. A thinner cut may only be sold as a bone-in New York strip or a club steak.

Distinguishing between the two cuts

The main difference between the two premium cuts is the size of each. A porthouse is much larger at more than 24 ounces. T-bones are smaller and thinner filets.

Each cut has different methods of being cooked and challenges. Decide between these highly graded and regulated cuts according to your preferences for price, size, preparation, and other considerations.

A filet mignon lovers top pick

A T-bone and a porterhouse have significantly different amounts of sirloin and tenderloin. Porterhouses feature a greater amount of tenderloin filet. If you happen to be a filet mignon aficionado, a porterhouse should be your top pick of the two cuts.

T-bones have a more even distribution of tenderloin and sirloin. A T-bone has all the famously rich depth of flavor of a New York strip, plus the tenderness of a filet mignon.

Understanding size and proportions

Porterhouses are served with the tenderloin and the sirloin taken from the bone and pre-sliced. This cut is a rockstar for the amount of meat it provides for two or more people, especially if you don't want to spend all night in the kitchen cooking multiple steaks instead of enjoying your loved ones company.

T-bones are smaller and thinner than porterhouses, making them ideal for a one-person meal. Cook this cut on a grill over high heat for a cooked center.

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