What is a T-Bone or Porterhouse?
T-bone and Porterhouse steaks are the most easily identifiable cuts of beef there are. They are cut from the short loin section of beef and the bone that is left in the steak is in the shape of a “T”. Helpful. They actually are made up of two steaks attached with that center “T”-shaped bone. The small side of the bone is the tenderloin (also known as a fillet mignon) and the larger side of the bone is a strip steak. It’s a great steak to serve when you’re feeding two people who like different qualities in their steak. The tenderloin is more tender (obviously), while the strip steak tends to be more flavorful. The T-bone steak has less of the filet because it is cut from the front of the short loin, where the filet starts to get smaller. The Porterhouse (pictured above) has more of the filet attached because it is cut from the rear of the short loin. Both sides of the bone are going to be full of flavor with this recipe for a whiskey marinated T-bone or Porterhouse steak. The flavor comes from marinating the steak in a whiskey marinade and then grilling it, before slicing and serving.