Porterhouse Steak

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. This bulky cut is expensive, but it has still managed to gain a huge fan base. In fact, it's one of star chef Jean-Georges Vongerichten's favorites, with a simple sprinkling of salt and pepper. "The porterhouse has a lot of bone," he says. "And the bone brings the flavor." F&W's guide gives you the skills to prepare the perfect porterhouse, with tips from chefs, easy-to-follow recipes and videos to illustrate the techniques.

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Porterhouse Steak

For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear. Slideshow: More Steak Recipes