Description
Porterhouse steaks are part new york streak and part filet. They are cut from the short loin with a cross section of vertebrata separating the two sides of the steak. The filet gets gradually smaller with each streak cut. The filet need to measure at least 1.25" across to be considered a porterhouse. Porterhouse steaks generally include the part of the main muscle of the top sirloin, the gluteus medius. These are normally big beefy steaks that can feed two.