Porterhouse steak Notes: Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin. It's best to grill or broil them without marinating.
Porterhouse Steak:
A cut of meat from the rear end of the short loin. The name originates from the days when it was served in public alehouses that also served a dark beer called porter.
Porterhouse Steak - Top portion is New York Strip
New York Strip Steak Glossary Term - Related Content
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Porterhouse steak
2.5 cm (1 inch) slices which are cut from Scotch fillet (British/Australian porterhouse); ...
In Britain, it is called "porterhouse steak." Like the filet mignon, it is an extremely tender cut of meat, and comes from the short loin of the cow.
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A cut from the center section of the tenderloin, directly in front of the porterhouse steak. Tabasco chile
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The famous chile from Tabasco, Mexico; seeds were introduced to Louisiana in the 1860s. Tabasco Sauce ...
Chuck - one of the most common sources for hamburger.
Rib
Short Loin - the most tender, and the most expensive; from which porterhouse steaks, and filet mignon are cut.
Sirloin - less tender than short loin, but more flavorful.
Round ...
 See also: Grill, Tenderloin, Beef, Bone, Flavor
  
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