1 INCH THICK!!!
In contrast to T-bone steaks, Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin with olive oil, salt, and pepper and throw it on the grill (recipe here).
Always 100% grass-fed and finished!
Also Known As: King Steak; Porter House; Porterhouse
Learn about this cut and some suggestions on how to cook this steak