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PorterhousevsT-bone steak

beef · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

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…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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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
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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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