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What is a Porterhouse Steak?

A Porterhouse steak is a cut of beef from the rear end of the short loin, with a larger tenderloin portion than a T-bone steak. The Porterhouse steak features its signature T-shaped bone separating the New York strip steak and filet mignon. Its thick-cut design and marbling provide consistent quality, and it delivers two cuts in a single steak.

The USDA grading and aging process is what truly sets the Porterhouse apart, enhancing the steak’s flavor and tenderness. Allen Brothers hand-selects each Porterhouse steak and ages it to perfection, delivering a steakhouse experience at home.

Buy Porterhouse Steak Online

Enjoy high-quality Porterhouse steak delivered straight to your door with our fast and reliable shipping. With a legacy that spans over a century, Allen Brothers is trusted by top chefs and renowned steakhouses across the country. We deliver the same steakhouse-quality experience directly to you, carefully aged, expertly butchered, and frozen at peak freshness for guaranteed satisfaction.

Porterhouse Steak FAQs

What’s the best way to cook a Porterhouse steak?
Sear your Porterhouse steak over high heat in a skillet, on the grill, or under the broiler to form a crust, then finish to your preferred doneness. For medium-rare, aim for an internal temperature of 130°F (54°C) with a meat thermometer. Rest 5–10 minutes before slicing.

What is the difference between a Porterhouse and a T-Bone steak?
Both Porterhouse and T-Bone steaks come from the short loin and feature a strip and tenderloin separated by a bone. However, a Porterhouse includes at least 1.25 inches of tenderloin, while a T-Bone has at least 0.5 inches. Allen Brothers Porterhouse also offers a larger filet portion for a true steakhouse cut.

What’s more tender, ribeye or Porterhouse?
Porterhouses are more tender because they include filet mignon, while ribeyes are richer in marbling and flavor. The Porterhouse combines a tender filet and a flavorful strip in one cut.

What’s the best thickness for a Porterhouse steak?
The ideal cut is 1.5–2 inches thick, allowing a perfect sear with a juicy, evenly cooked center, which is why Allen Brothers hand-cuts every Porterhouse between 1.5 and 2 inches thick.