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.

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 ...

But in a head-to-head evaluation, the porterhouse T ... Ordered medium, the filet portion is super tender and neither tough nor chewy. The strip steak section has marbling throughout, but you ...

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 ...