The Difference Between T-Bone And Porterhouse

After noticing a number of people looking to see what the difference is between the T-Bone and the Porterhouse we decided to post a more specific page.

Both the T-Bone and the Porterhouse are made up of two different cuts of meat separated by a T-shaped bone running through the middle. Hence the name T-Bone. The two types of steaks that make up the T-Bone and Porterhouse are the NY Strip and The Tenderloin or (Filet Mignon). The strip side is the larger side and the filet is the smaller side.

 

Both, T-Bone and Porterhouse are a perfect grilling steaks. They each contain nice amounts of fat that keep the steak moist and juicy during cooking. Meanwhile the tenderloin (filet)  side stays tender and flavorful, as long as it’s cooked properly. Due to the variety of textures and flavors this steak is a hero at any BBQ party, giving you the best of both worlds.

The only real difference between a Porterhouse and a T-Bone is that The Porterhouse has a larger tenderloin side and generally is a larger cut of beef. You could say the the Porterhouse is the T-Bones older brother, containing a much larger portion of Tenderloin.

Hope this clears things up.




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