T-bone
Porterhouse
A porterhouse steak is cut from the rear end of the short loin. It includes a larger portion of the tenderloin compared to a T-bone steak. Distinguished by a T-shaped bone, the porterhouse combines the tenderloin and strip steak sections.
At a glance
- Cut
- Combination of filet mignon and strip loin.
- Ageing
- Often dry-aged up to 28 days.
Flavour notes
Rich flavor with a combination of tenderness from the tenderloin and a firmer texture from the strip.
How to serve it
Best enjoyed medium-rare to medium for optimal tenderness.
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*
Related cuts
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