<p>Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.</p>

Kevin Smith

<p>Master butcher Kevin Smith of <a href="https://beastandcleaver.com/">Beast and Cleaver</a> gets asked this question all the time: What’s the difference between a <a href="https://www.chefsteps.com/cuts/beef-porterhouse-steak">porterhouse</a> and a <a href="https://www.chefsteps.com/cuts/beef-t-bone-steak">T-bone steak</a>? 
 
Basically, it comes down to size. While both steaks are cut from the short loin and contain a <a href="https://www.chefsteps.com/cuts/beef-boneless-new-york-strip-steak">New York strip</a> and a <a href="https://www.chefsteps.com/cuts/beef-untrimmed-tenderloin-steak">tenderloin steak</a>, separated by a T-shaped bone, a porterhouse is essentially a super-sized T-bone with a larger tenderloin section. 
 
However, there are technical specifications about the size of the muscles contained within the steaks that outfits like the USDA use to distinguish between the two and differentiate it from the other steak that can be produced from a bone-in short loin, the <a href="https://www.chefsteps.com/cuts/beef-bone-in-new-york-strip-steak">bone-in New York strip</a>. And then there are the preferences of butchers like Kevin, which are slightly different. 
 
For more information about the specific cuts and how they compare, let’s get into it.</p>

Porterhouse vs. T-Bone Steaks: What’s the Difference?