The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

Senate Concurrent Resolution 46 directs the state Department of Agriculture to promote the name, Texas strip steak. The Senate Administration Committee put the resolution on its Tuesday agenda. The ...

Before serving ... 1930s rebranded the steak to improve sales. It's almost always sold as a boneless steak, as leaving the bone intact turns strip steak into a T-bone or porterhouse (more on ...

And both actually give you two steaks ... strip on one side of the bone and a filet mignon on the other. The porterhouse is cut from the rear end of the short loin, so it has a bigger portion ...

despite not usually being a fan of either strip steak or filet, prefers a porterhouse over a T-bone. "It has more of the tenderloin portion," he says, "which is usually super tender." It should be ...