Also called
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 ultimate steak, combining the robust flavor of the strip with a generous portion of the most tender muscle on the animal. It requires careful cooking to avoid overcooking the tenderloin side.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Porterhouseprimary | |
| 🇬🇧United Kingdom | Porterhouse | |
| 🇲🇽Mexico | Porterhouse | |
| 🇦🇷Argentina | Porterhouse | |
| 🇫🇷France | Porterhouse | |
| 🇧🇷Brazil | Porterhouse | |
| 🇮🇹Italy | Porterhouse | Italian usage borrows the English name for porterhouse-style cuts that are not the specifically-Tuscan thick-cut fiorentina. |
| 🇩🇪Germany | Porterhouse-Steak |
Classic recipe
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