Porterhouse Steak

Porterhouse is the “king” of steaks. That’s right. It’s two steaks in one. On one side you have a New York strip. On the other is a rather large filet mignon. The porterhouse is a thicker cut and has a fat, juicy hunk of tenderloin. It comes best when grilled, but can also be sautéed, broiled, or pan-fried. What else can we say? Bring it on.

“A mighty Porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.”

– Marc Twain