CarneAtlas

PorterhousevsT-bone steak

beef · Close equivalent

Both contain strip and tenderloin separated by a T-bone, but the porterhouse is cut further back and has a substantially larger tenderloin portion — the USDA requires at least 1.25 inches of tenderloin for a porterhouse.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open PorterhouseOpen T-bone steakSee substitutes
Raw Porterhouse — Beef Loin cut
Porterhouse
Beef · Loin

The porterhouse is cut from the rear of the short loin and is essentially a larger T-bone with a significantly bigger tenderloin section. It is considered by many to be the…

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Grass-fed porterhouse steak (22 oz)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw T-bone steak — Beef Loin cut
T-bone steak
Beef · Loin

The T-bone steak is cut from the front of the short loin and contains both the strip loin and a smaller portion of the tenderloin, separated by a T-shaped bone. It offers two…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Porterhouse and T-bone steak together in your notebook.

Names by country

CountryPorterhouseT-bone steak
🇺🇸United StatesPorterhouseT-bone steak
🇬🇧United KingdomPorterhouseT-bone steak
🇫🇷FrancePorterhouseT-bone
🇪🇸Spain—T-bone
🇦🇷ArgentinaPorterhouseT-bone
🇲🇽MexicoPorterhouseT-bone
🇧🇷BrazilPorterhouseT-bone
🇮🇹ItalyPorterhouseBistecca con l'osso
🇩🇪GermanyPorterhouse-SteakT-Bone-Steak

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