Porterhouse vs. T-Bone Steak

Maria’s have recently launched this sinfully decadent ‘King of Steaks’ using a new style of cooking. The pre-sliced steak comes sizzling on a heated ceramic hot plate and is enveloped in a mahogany crust, set down at an angle to the fragrant beef’s essence and melted brown butter.

This new style of cooking is used to serve both the T-bone and porterhouse. Then, we received the popular question, “What is the difference between a porterhouse steak and a T-bone steak?”

What is the difference? 

Both the T-bone and porterhouse are cut from the same section of the cattle, the short loin. Both steaks include a “T-shaped” bone and holds the same kinds of meat, Striploin and Tenderloin. Porterhouse steaks are cut from the tail end while T-bone steaks are cut closer to the front of the short loin. Therefore, the porterhouse contains more tenderloin while the T-bone contains a smaller portion of tenderloin.

Experts differ in opinion regarding the size of the tenderloin. However, there are some standards set by the U.S. Department of Agriculture (USDA). To qualify as a porterhouse, the tenderloin section must be at least 1.25 inches (32mm) across its widest point. To qualify as a T-bone, the tenderloin section will be between 1.24 inches and 0.5 inches (13mm). Anything less than 0.5 inches is a bone-in striploin.

The beauty of the King of Steaks (Porterhouse) lies in the ability to experience both the tenderloin and striploin cut at the same time. You get to enjoy the less flavourful but extremely tender tenderloin while having the beefy flavour from the striploin.