T-bone
Porterhouse
The porterhouse is part of the short loin and features a 'T' shaped bone with meat on both sides. On one side of the bone is a tenderloin, and on the other side is a strip steak. This cut offers a flavorful compromise between tenderloin’s tenderness and strip steak’s flavor.
At a glance
- Cut
- Combination of filet mignon and strip loin.
- Ageing
- Often dry-aged up to 28 days.
On Rumizi menus
Carried by 1 restaurant on Rumizi.
Aggregated anonymously from restaurant menus on Rumizi. Prices vary by venue and market.
Also listed as
Dry-Aged Porterhouse 28oz*
Ask about this cut
Want a doneness recommendation, a wine match, or a leaner alternative? The steak assistant answers follow-up questions.
Answers are general knowledge about market cuts, not a specific venue's list or prices. For food safety, follow official guidance.