What it is
Both cuts are cross-sections of the short loin with the bone still in, giving you a New York strip on one side and a piece of tenderloin on the other. The difference is purely how much tenderloin is attached: a porterhouse must have at least one and a quarter inches of it, a T-bone somewhat less.
The challenge is that the two muscles cook at different rates — the filet side is leaner and finishes faster.
How to cook it
Position the steak so the filet side sits away from the hottest part of the grill, and check temperature on both sides. Carve both muscles off the bone before serving and slice against the grain.
Pull it at
130–135°F See the full doneness chart for every level.
What to look for
For a porterhouse, look at the tenderloin side — if it’s narrow, you’re paying porterhouse prices for a T-bone. This is a steak for two, or for one person with ambition.
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