Canâ€™t decide whether you want fork-tender filet mignon or a fattier, unctuous strip steak? No problem! With a porterhouse you can have both. A t-shaped bone separates the filet from the strip and adds a lot of moisture and flavor to the steak.
This cut is best prepared very simply. Just season the meat with salt, pepper and dry herbs to your liking and sear on both sides until the outside has a deep golden crust and the inside is just pink in the center.