Description
Porterhouse steak comes from the rear portion of the short loin. This cut contains both the NY Strip and fillet steaks separated by the T shaped bone. The steaks are much wider than a T-bone and contain significantly more of the beef tenderloin, and is very well marbled. Best prepared grilled, stir fried or sautéed. Commonly cooked to a medium rare 135–145-degree F. Pair well with a glass of cabernet sauvignon or a bold merlot wine. The best recommended cheese pairing is Point Reyes Blue Cheese.
