Porterhouse Steak

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where the tenderloin section is larger. Two steaks in one — striploin on one side, filet mignon on the other. Cut 1.5–2 inches thick. Hot grill or cast iron, sear hard, slow finish if needed, rest before cutting. The steakhouse classic, available in-house.