a "porterhouse gives you the best of both worlds — a tender filet on one side and a flavorful strip on the other," said Evan Lobel. The strip side of the steak has more marbling, so a hot grill ...

With porterhouse, it's best to choose a thick steak for a better chance of even cooking -- go for around two inches if possible. If you're grilling it, sear it over high heat before moving it to a ...

Good weather warrants grilling. And good steak warrants a grill. Take control of the tongs with these tips from butcher Jason Wachtelhausen of Harlem Shambles. Produced by Justin Gmoser.

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

People often confuse T-bone and porterhouse steaks—and even experts disagree on how to distinguish the two. Both have prominent T-shaped bones and are cut from the short loin. And both actually ...