What is the difference in T-Bone Versus Porterhouse Steak

T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the “King”.

Both are cut from the short loin area of the beef. A center “T-Shaped Bone” divides two sides of the steak. On one side is a Filet and the other is a top loin which is better known as the New York Strip Steak

When the bone is removed, the result is two distinctly different steaks. A Filet and a New York Strip. When the bone is left on either side, it becomes either a “Bone-in Filet” or a “Bone-in New York Strip”.

The Porterhouse is much larger and is sometimes served for two. The USDA specifications require the filet portion must be at least 1.25″ thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak must be at least 0.25″ thick. Any smaller, it would be called a Club Steak. The next time you try to decide on either steak, remember that size is the only difference.