The big T-bone — U.S. definition — from the Short Loin primal.
The porterhouse is a T-bone cut from the rear of the short loin, where the tenderloin is at its widest — U.S. spec requires at least 1¼ inches of filet. One steak, two premium cuts, built for sharing. Beware trans-Pacific confusion: in Australia, “porterhouse” means a boneless striploin.
What It's Called
United States: Porterhouse steak
Australia: King T-bone (note: AUS “porterhouse” = striploin!)
United Kingdom: Porterhouse
How to Cook It
Reverse-sear: The reliable route for a 2-inch porterhouse.
Grill (two-zone): Filet side away from the coals, always.
Carve & share: Slice both muscles off the bone, reassemble on the board.
Signature Dishes
Porterhouse for two, Steakhouse sharing formats, Special-occasion features
A statement item for menus. Order by weight band (24–48 oz) and thickness; center-rear cuts carry the fullest filet.