what is the difference between a t-bone steak and a porterhouse steak?

Answer 1

Porterhouse is more tender, juicier and more expensive. I prefer porterhouse when I have the extra money to spend on it!

Answer 2

The T-Bone is cut from the center of the short loin. To be classified as a T-Bone, the tenderlion must measure at least half an inch across. The Porterhouse is cut from the center of the short loin. To be classified as a Porterhouse, the tenderloin must be at least one and a quarter inches across the center. A T-Bone steak looks like two steaks in one. On one side you have the bone strip loin, and on the other a nice piece of fillet mignon. A T-Bone is usually thinner than a Porterhouse. It has a smaller section of fillet attached, and is usually less tender than a Porterhouse. A Porterhouse has a top loin and tenderloin. It is thicker than a T-Bone. It also has less bone and has more marbling on its surface

Answer 3

Porterhouse and Tbones are both cut off of the shortloin. As you go down the shortloin the tenderloin portion becomes smaller and eventually disappears. When you have a porterhouse steak on the grill you have to be careful because the tenderloin portion generally has less fat marbling than the sirloin which makes it cook quicker. An expensive piece of meat not to have it come out perfectly. I prop up the tenderloin portion up on a foil pie plate until the sirloin is close then remove the pie plate

Answer 4

Porterhouse is a T-bone steak PLUS a Tenderloin still attached to each other. Or, another way to describe it is that a T-bone is a Porterhouse with the tenderloin filet removed.

Bert

Answer 5

A Porterhouse steak is a cut that includes a new york strip and a tenderloin attached together with the bone. A t-bone is basically the same cut, only further down the back so that the tenderloin is only a tiny portion of the cut.

Answer 6

T-bone = sirloin and filet. Porterhouse = new york and filet. Yes, that simple.

Answer 7

Nico got this right, now I'm hungry.