What does porterhouse mean?
A porterhouse is a substantial cut of beef taken from the loin. In its traditional bone-in form, it contains both the tenderloin and the top sirloin, separated by a T-shaped bone that gives a related steak its name. Because these portions are generally tender, a porterhouse is often described as combining the tenderness of filet with more flavour and a firmer texture than a typical steak. Cooked porterhouse is commonly served in restaurants, where it may be grilled, seared, or dry-aged. Many markets and butchers also sell boneless porterhouses made from the same sections of beef, although the absence of the central bone can make the cut look closer to a very large sirloin steak. The term is especially familiar in North American dining, while comparable cuts may be labelled differently elsewhere.
nounA thick cut of beef from the loin that traditionally includes both the tenderloin and a portion of the top sirloin, separated by a T-shaped bone. Boneless versions are also sold under the name.
- A large, thick cut of beef from the loin, traditionally served with the tenderloin and top sirloin divided by a T-shaped bone; boneless versions are also common.
"She ordered a porterhouse to share after the waiter explained the two cuts of beef inside it."
"The porterhouse was large enough for two people, even without the bone."
"Their restaurant is known for dry-aged porterhouse steaks and simple side dishes."
The plural is grammatical but rarely needed, since a porterhouse is usually ordered or discussed as a single cut.
"The butcher offers porterhouses weighing up to two kilograms."
Despite its singular name, a traditional porterhouse contains two prized cuts of beef: tenderloin and top sirloin.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does porterhouse come from?
The word is an English compound of porter and house. Its precise historical application to a particular cut of beef is less certain than the straightforward account of the compound's formation, and the culinary sense ultimately became conventional rather than descriptive.
How porterhouse is actually used
Most common in North American restaurant usage but also used in British English. The name persists for boneless cuts that contain the same two principal sections of beef.
Easily confused with porterhouse
A T-bone steak contains the tenderloin and strip steak, whereas a porterhouse contains the tenderloin and a larger portion of the top sirloin.