The Porterhouse steak is regarded by many as one of the best possible cuts of steak. What defines a Porterhouse cut is that it is actually two different regions of the cow joined together by a large bone. It is typically one and a half to three inches in thickness and resembles a large T-bone steak.
The top loin is the first of the two regions of the steak. This cut is considered the finest of the tenderloin region of beef. It is known for its flavor and tenderness and is a fairly expensive cut when sold by itself.
The tenderloin is the softest, richest cut of the entire cow. It is also sometimes referred to as "filet mignon." It is the most expensive piece of beef money can buy. It is known for its buttery, "melt in your mouth" texture and does not need to be marinated or even seasoned to be delicious and flavorful.
The bone that joins the top loin and the tenderloin is what truly defines the Porterhouse steak. Without this bone, one is left with two different cuts of beef that are both delicious and tender, but lack the major component that joins them and qualifies them to be coined "The Porterhouse."
- Photo Credit Thick Porterhouse Steaks on the Barbecue image by nextrecord from Fotolia.com
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