What Is Porterhouse Steak: A Simple Cut Guide for Cooks
What Is Porterhouse Steak: A Simple Cut Guide for Cooks
This website is independent and not affiliated with Miller & Carter.
A porterhouse steak is a large T bone cut from the rear end of the short loin, carrying two different steaks on one bone: a tender fillet on one side and a striploin (sirloin in UK terms) on the other. What makes it a porterhouse rather than an ordinary T bone is the size of the fillet portion, which must measure at least 1.25 inches (about 32mm) across at its widest point.
Where a Porterhouse Steak Comes From
Butchers cut both T bone and porterhouse steaks from the short loin, the section of the animal just behind the rib area. A slice through the lumbar vertebra creates the famous T shaped bone. On one side sits the tenderloin, the long, lean muscle that gives us fillet steak. On the other side sits the top loin, the striploin, known as sirloin steak in the UK.
The tenderloin is wedge shaped: it grows thicker towards the rear of the animal. Cuts taken from the rear of the short loin therefore carry a much larger piece of tenderloin, and these are the cuts sold as porterhouse. A cow yields a good number of T bones but only a few true porterhouses, which is part of why the cut commands a premium.
What Is Porterhouse Steak: How It Differs from a T Bone
This is the question every steakhouse menu raises, and the answer comes down to one measurement: the width of the fillet. According to US meat buying standards, the tenderloin section of a porterhouse must be at least 1.25 inches (32mm) wide at its widest point. A T bone only needs a 0.5 inch (13mm) fillet to qualify. In short, all porterhouses are T bones, but not all T bones are porterhouses.
| Feature | Porterhouse | T bone |
|---|---|---|
| Fillet section width | At least 1.25 inches (32mm) | At least 0.5 inches (13mm) |
| Cut from | Rear of the short loin | Front of the short loin |
| Size | Usually thick cut | Can be cut thinner |
Measurements follow US Institutional Meat Purchase Specifications as cited on Wikipedia; exact cuts vary between butchers.
What Does Porterhouse Steak Taste Like
A porterhouse gives you two eating experiences in one steak. The fillet side is lean and exceptionally tender, with a mild flavour. The striploin side is also tender but carries more marbling, so it delivers a stronger, beefier taste. The bone between them helps both sides stay juicy.
How to Cook a Porterhouse Steak
The two sides cook at different speeds, which is the one thing to watch. The fillet side cooks faster because it is leaner, while the striploin side needs a little longer. Position the fillet side slightly further from the fiercest heat if you can, and use a thermometer rather than timing alone. Our guide to cooking rump steak covers the basic doneness temperatures to aim for.
- Bring it to room temperature. A thick porterhouse needs a good 30 to 60 minutes out of the fridge before cooking so the centre cooks through evenly.
- Season well. Salt and cracked black pepper on both sides.
- Sear over high heat. Start over fierce direct heat, 2 to 3 minutes per side, to build a brown crust.
- Finish gently. Move to a cooler zone or a moderate oven and cook until the thermometer reads your target in the thickest part, checking the fillet side separately.
- Rest before carving. Rest for 10 minutes, then carve the meat off the bone and slice each side across the grain.
If you want to practise on a smaller cut first, our guide to cooking rump steak covers searing, temperature and resting. The Miller and Carter main menu guide shows the more usual single serving cuts the restaurants offer.
Porterhouse Steak in the UK
One UK naming wrinkle is worth knowing. In British butchery, the word porterhouse has sometimes been used for a bone in sirloin without the fillet on the other side of the bone, which is not the same cut at all. If you are buying from a UK butcher, ask whether the steak includes the fillet: an American style porterhouse with both fillet and striploin is what this guide describes, and several British online butchers now sell that version by name.
We could not confirm a porterhouse on the current Miller & Carter menu from official pages, and cuts vary by branch and change over time. Check the latest Miller and Carter menu before visiting if this is the cut you are after.
FAQs
Is a porterhouse the same as a T bone?
Not quite. A porterhouse is a large T bone cut from the rear of the short loin, with a fillet section at least 1.25 inches wide. Every porterhouse qualifies as a T bone, but a standard T bone does not have enough fillet to earn the name.
How big is a porterhouse steak?
It is one of the largest steaks you can buy, usually thick cut and weighing well over a kilo. It is commonly shared between two people.
Which side of a porterhouse should be cooked more?
Neither on purpose, but the striploin side tolerates a little more heat than the lean fillet side. A thermometer in each side is the reliable way to get both right.
Is porterhouse better than fillet steak?
It depends what you value. The fillet side is the same muscle as a fillet steak, so you get that tenderness plus the beefier striploin on the same bone.
Cut information checked against butchery and food guides on 13 October 2026. This website is independent and not affiliated with Miller & Carter.
