Porterhouse Steaks

Porterhouse steaks come from the short loin section (middle of the cow), and their name harkens back to the pubs in which they were served, alongside porter, stout, and ale. Think of the Porterhouse as the big brother to the T Bone steak, and the steak that gives you “2 steaks in 1.” No wonder Porterhouses are one of the most popular cuts of steak.

Characteristics of Porterhouse steaks include:

•Porterhouse steaks tend to be 1 inch to 3 inches thick

•On a Porterhouse, the large side of the bone is sirloin, and the smaller side is tenderloin

•The tenderloin portion of the Porterhouse steak (also known as Filet Mignon steak) can be removed

•The Porterhouse steak is two steaks in one: a New York Strip steak and a Filet Mignon steak

Grilling time for Porterhouse steaks: Approximately 14-16 minutes, depending on the thickness of the steak, how well done you want the steak, and the temperature of your grill.

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