Porterhouse Steak Delivery or Pickup

A T-bone steak is practically the same cut as a porterhouse steak, as they're steaks of beef cut from the short loin. Both pieces also have a T-shaped bone that has meat on either side. The difference is that a porterhouse steak is usually a thicker cut and has more of the filet than the T-bone. That's because a porterhouse is also cut from the rear of the short loin, whereas T-bones are closer to the front.

A porterhouse is typically larger as well. When looking at both, you'll notice the T-bone has a heart shape that looks lopsided. The reason behind this is that it has a smaller fillet. According to the USDA, the porterhouse's filet must be at least 1.25 inches thick, spanning the bone to its widest edge, while a T-bone must be at least 0.5 inches.

When you buy a porterhouse steak, you want one that has a thickness of a minimum of 1.5 inches. Its thickness allows you to cook it without worrying that it's going to dry out. The meat should also have a deep and rich color, devoid of any gray coloring. Also, the fat needs to be white, not yellow. You want good marbling scattered throughout the steak, especially in the loin.