What cut of meat is a porterhouse steak?

* Tenderloin: This is the more tender and flavorful portion of the steak. It's often referred to as the "filet mignon."

* Strip Steak (New York Strip): This is the leaner, tougher portion of the steak.

The two cuts are connected by a T-shaped bone, which is where the name "T-bone" comes from. The porterhouse is simply a larger version of the T-bone steak, with a wider tenderloin section.