There is negligible difference between a T-Bone and a Porterhouse Steak. Both are cut from the superior “Short Loin”section of beef. Both are actually “double steaks”. A t-shaped bone separates what is a “New York Strip” and a “Tenderloin Filet”. It’s the best of both worlds. When you’re not sure whether you want a filet or a strip, it’s simple. Order a T-bone or a Porterhouse.
Difference Between T-Bone and Porterhouse Steaks
The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end. The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet. The T-bone is cut from the front end of the short sirloin which has a smaller filet portion.
To be called a Porterhouse, its filet portion must be at least 1.25 inches thick. The filet on the T-bone must be at least 0.5 inches thick. Therefore, the T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse. You might look at it this way. A Porterhouse is the “King of the T-Bones”.
The Porterhouse and T-bone are among the most popular steaks, perfect for grilling. Being located in the short loin section, the have more fat marbling than many other cuts of steak. Fat marbling and younger beef is key key to enhanced flavor and tenderness. Degree of marbling and maturity of cattle is the basis of USDA Grading.
The highest grades in order are USDA Prime, USDA Choice and USDA Select. Prime is difficult to find in the typical food market and accounts for only 2% of beef sold. Choice and Select are usually readily available at supermarkets and butcher shops.