Porterhouse
Porterhouse Steaks and T-Bones are often confused, due to the fact they are essentially the same cut of meat. A Porterhouse Steak is cut from the larger end of the short loin, but containing meat from both the tenderloin and the top loin. Because of the richness and tenderness of the cut, this is one of the best and most expensive steaks.
In the earliest half of the 19th century, a 'Porter House' was a coach stop where travelers could dine on steak and ale. So in the U.S. around 1810, a porter house keeper in New York City began serving this fine steak, and it quickly gained widespread attention and popularity.
It is widely known that one of Mark Twain's favorite meals was pan fried porterhouse steak with mushrooms. See our recipe section for instructions on cooking this fine cut of beef.
In the earliest half of the 19th century, a 'Porter House' was a coach stop where travelers could dine on steak and ale. So in the U.S. around 1810, a porter house keeper in New York City began serving this fine steak, and it quickly gained widespread attention and popularity.
It is widely known that one of Mark Twain's favorite meals was pan fried porterhouse steak with mushrooms. See our recipe section for instructions on cooking this fine cut of beef.
