Porterhouse vs. T-Bone: A Meat Enthusiast’s Guide

In the world of steak cuts, few can compete with the grandeur and flavor of the Porterhouse and the T-Bone. Both cuts are distinguished by their distinctive T-shaped bone and the combination of two different textures in a single bite. However, while they may seem similar, there are key differences that set them apart. Here, we’ll explore these differences and why each holds a special place in the hearts of meat lovers.

What is a Porterhouse Cut?

The Porterhouse is one of the largest and most prized cuts in the world of steak. This cut comes from the rear part of the short loin of the cattle and is characterized by containing a significant portion of two cuts: the filet mignon (also known as the tenderloin) and the strip steak (also known as the New York strip).

Characteristics of the Porterhouse:

Size and Thickness:

The Porterhouse is notably larger than the T-Bone, generally weighing a minimum of 24 ounces. Its thickness allows for cooking that retains juiciness and flavor.

Larger Filet Mignon:

The main difference is the portion of filet mignon. In the Porterhouse, this portion is considerably larger, offering a tender and smooth bite.

Strip Steak:

The other half of the Porterhouse is a succulent strip steak, which is firmer and has a robust flavor.

What is a T-Bone Cut?

The T-Bone, similar to the Porterhouse, also comes from the short loin of the cattle and features the distinctive T-shaped bone. However, it is cut closer to the front of the loin, resulting in a smaller portion of filet mignon.

Characteristics of the T-Bone:

Size and Thickness:

The T-Bone is generally smaller and thinner than the Porterhouse, with an average weight of 16 to 20 ounces.

Smaller Filet Mignon:

The portion of filet mignon in a T-Bone is smaller, but still offers the tenderness that diners love.

Strip Steak:

Like the Porterhouse, the other half of the T-Bone is a strip steak, providing a firm texture and intense flavor.

Key Differences Between Porterhouse and T-Bone

Filet Mignon Size:

The most significant difference between these two cuts is the size of the filet mignon. In the Porterhouse, the filet is larger, making it ideal for those who prefer a more substantial portion of this tender cut.

Overall Size:

The Porterhouse is larger and thicker compared to the T-Bone, making it perfect for those with a big appetite or for sharing.


Due to its size and the larger portion of filet mignon, the Porterhouse tends to be more expensive than the T-Bone.

Enjoy an Exclusive Porterhouse at Harry’s

At Harry’s, we pride ourselves on offering only the finest steak cuts in the world. Our USDA Prime Porterhouse is a true culinary masterpiece, carefully selected and prepared to provide you with an unparalleled dining experience. Enjoy the perfect combination of tender filet mignon and robust strip steak in an environment that celebrates the art of perfection.

Reserve now and discover why Harry’s Porterhouse is the favorite of true steak lovers. We look forward to providing you with an unforgettable gastronomic experience!

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