As part of our “Steakhouse Series,” this brief post covers that classic cut, The Porterhouse.
Location of the Cut
Traditionally, the first two steaks off of the short loin, were the porterhouse steaks. They look like the T-bones and frankly are the best of those steaks, they don’t see the restaurant menus near as much as they used to.
Take as the first two steaks to come off the short loin, these hearty steaks were consumed by big eaters doing business deals or when celebrating special occasions across the country.
Did they fall out of favor? I can’t see how, except for the fickleness of the customers. What better way to split a steak on a date, the tenderloin for the lady, and the New York strip for the gentleman.
In the picture included, the number 1 represents the strip or New York where number 2 represents the first part of the tenderloin. A most delicious option for ANY occasion!
If you want to know how to perfectly prep this or any other steak, don’t forget the post I did with a New York butcher’s input!
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