The T-Bone and the Porterhouse: Two very different names for two very similar steaks.
If you remember nothing else about these two cuts of steak, remember this: The porterhouse is a bigger version of the T-Bone.
The T-Bone is one of the most easily-identifiable steaks. It has a T-shaped bone running through it, making it easy to spot in our meat case. Beef industry data shows the T-Bone is growing in popularity.
The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. If you would take that strip and cut it away from the bone, you would have Rube’s New York Strip.
On the smaller side of the T-bone is the tenderloin. When that piece of meat is separated from the bone, it can be cut into steaks called Filet Mignon. Of course, if you leave all the meat attached to the bone, you have the T-Bone.
Except for when it’s a Porterhouse.
Remember, the difference between a T-bone and Porterhouse is size, specifically on the tenderloin side. The steak on the left is one our T-Bones. The steak on the right is a Porterhouse. You can see the Porterhouse has a significantly larger portion of filet meat. Here at Rube’s our T-Bones weigh approximately 20 oz. while the Porterhouse weighs approximately 26 oz.
These large steaks are best grilled rather than pan-cooked. Whether you use charcoal, gas or a wood smoker, the taste will be incredible.