Food - Drink
Why Porterhouse Steak Makes A Great Alternative To T-Bone
By TALIN VARTANIAN
The T-bone steak — a combination of a filet and tenderloin held together by a bone — is one of the largest cuts of steak available, and is cut from the short loin subprimal section of a cow. If the T-bone is one of your favorites, but your grocery store is fresh out, this other cut makes for the perfect substitute.
T-bone and porterhouse steaks are almost like twins, because they're both cut from the short loin. Omaha Steaks explains that a T-bone comes from the "middle to end of the subprimal” with less filet mignon meat, whereas “a porterhouse is cut from the anterior of the short loin," which offers meatier tenderloin and strip sides.
Both of these steaks benefit from broiling, grilling, and stovetop skillet methods, and have similar nutritional profiles. A big difference is that a porterhouse steak can easily feed two people due to its larger size, since it typically weighs 24 ounces compared to a T-bone's 12-18 ounce weight.