What S The Difference Between A T Bone And A Porterhouse

The steak on the left is one our t bones.

Porterhouse steaks have more filet to them than t bones. Check the size of the tenderloin on the steak. When choosing a t bone or a porterhouse steak you will notice that porterhouse steaks are much pricier than t bone steaks. Both steaks include a t shaped bone with meat on each side.

T bone steaks are cut closer to the front and contain a smaller section of tenderloin. You can see the porterhouse has a significantly larger portion of filet meat. The t bone and porterhouse steaks are both cut from the short loin and feature a t shaped bone in the middle. Remember the difference between a t bone and porterhouse is size specifically on the tenderloin side.

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. Now that you know the difference between the two kinds of steak and why it s different you will also understand why the t bone steak is the more affordable cut. Because of this they can look almost identical with the difference being that t bones are cut from the front of the loin whereas a porterhouse is cut more towards the rear and include more tenderloin. The primary difference between porterhouse vs t bone comes down to the size of the filet.

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This is for good reason the porterhouses are much thicker and contain more juicy tender fillet than the t bone steak. The steak on the right is a porterhouse. When selecting a porterhouse or a t bone steak however pay attention to a few key factors when it comes to their appearance. The principle difference between the porterhouse and the t bone is one of size and the size difference between them means they require different cooking methods.

The smaller t bone with its more even distribution of tenderloin and strip sections is well suited to hot and fast cooking. The usda generally considered the arbiter of all things beef related has strict guidelines for the size of the filet cut that has to be present for a steak to qualify as a porterhouse.