The porterhouse is the T-bone that grew up — cut from the rear of the short loin where the tenderloin runs thickest, so you get a full New York strip AND a proper filet mignon on one bone. It’s the classic steak-for-two, nearly a pound and a half of the best real estate on the animal. We cut ours 1 inch thick, fresh to order.
How To Cook It
Two-zone fire — sear hot, finish cool-side with the tenderloin away from the heat, pull at 130–135°F.
Typical timing: 12–16 minutes total, plus a full 10-minute rest
- 01Bring it to room temperature — a steak this thick needs the head start.
- 02Season aggressively; there’s a lot of meat to serve.
- 03Sear both sides over the hot zone, 3–4 minutes each.
- 04Finish over indirect heat, filet side away from the fire, to 130–135°F on the strip side.
- 05Rest a full 10 minutes. Carve both muscles off the bone, slice, and reassemble around the bone to serve like the steakhouses do.
Best for: Steak night for two off one cut, anniversaries, the person at the table who refuses to choose between strip and filet.
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef short loin — full strip and full tenderloin on the bone
Sourcing: Midwest-farm beef, hand-cut at our Bemidji counter after you order.
Nearly a pound and a half across two premium muscles — the highest meat-to-hype ratio in the case.
Why Butcher Shop Matters
A true porterhouse has a wide, full tenderloin — plenty of grocery “porterhouses” are mislabeled T-bones from the middle of the loin. Cutting from the right spot means knowing the loin, and that’s counter work, not conveyor work.
Pairs With
Goes well with these.
FAQ
Quick answers.
How big is it and how is it priced?
A 1-inch porterhouse averages about 1.4 lb at $17.99/lb — one flat price of $25.49, exactly what you pay. It comfortably feeds two.
What makes it a porterhouse and not a T-bone?
Tenderloin width. The porterhouse comes from the rear of the short loin where the filet is at its thickest — you’re getting a real filet mignon, not a sliver.
Best way to serve it?
Carve both muscles off the bone after resting, slice them across the grain, and fan the slices back around the bone. Everyone shares both cuts — that’s the whole romance of the porterhouse.