FREE SHIPPING ON FIRST ORDERS $199+

Porterhouse

Treat yourself to the Porterhouse steak. This classic cut of meat combines a flavorful sirloin steak and a tender filet mignon into one bone-in steak that every steak lover can enjoy.

3 products

Raw steak on black iron pan with salt in container on the side

Prime Porterhouse Steak

starting at $79.95
starting at $79.95 $79.95
angus porterhouse raw

Choice Angus Porterhouse Steak

$59.46
$59.46 $69.95
Raw steak on butchers paper with rosemary as garnish

Dry Aged Prime Porterhouse Steak

starting at $89.95
starting at $89.95 $89.95

About Porterhouse

What is a Porterhouse Steak?

A Porterhouse steak is a cut of beef from the rear end of the short loin, with a larger tenderloin portion than a T-bone steak. The Porterhouse steak features its signature T-shaped bone separating the New York strip steak and filet mignon. Its thick-cut design and marbling provide consistent quality, and it delivers two cuts in a single steak.

The USDA grading and aging process is what truly sets the Porterhouse apart, enhancing the steak’s flavor and tenderness. Allen Brothers hand-selects each Porterhouse steak and ages it to perfection, delivering a steakhouse experience at home.

Buy Porterhouse Steak Online

Enjoy high-quality Porterhouse steak delivered straight to your door with our fast and reliable shipping. With a legacy that spans over a century, Allen Brothers is trusted by top chefs and renowned steakhouses across the country. We deliver the same steakhouse-quality experience directly to you, carefully aged, expertly butchered, and frozen at peak freshness for guaranteed satisfaction.

Porterhouse Steak FAQs

What’s the best way to cook a Porterhouse steak?
Sear your Porterhouse steak over high heat in a skillet, on the grill, or under the broiler to form a crust, then finish to your preferred doneness. For medium-rare, aim for an internal temperature of 130°F (54°C) with a meat thermometer. Rest 5–10 minutes before slicing.

What is the difference between a Porterhouse and a T-Bone steak?
Both Porterhouse and T-Bone steaks come from the short loin and feature a strip and tenderloin separated by a bone. However, a Porterhouse includes at least 1.25 inches of tenderloin, while a T-Bone has at least 0.5 inches. Allen Brothers Porterhouse also offers a larger filet portion for a true steakhouse cut.

What’s more tender, ribeye or Porterhouse?
Porterhouses are more tender because they include filet mignon, while ribeyes are richer in marbling and flavor. The Porterhouse combines a tender filet and a flavorful strip in one cut.

What’s the best thickness for a Porterhouse steak?
The ideal cut is 1.5–2 inches thick, allowing a perfect sear with a juicy, evenly cooked center, which is why Allen Brothers hand-cuts every Porterhouse between 1.5 and 2 inches thick.

Frequently Asked Questions

Porterhouse steaks are among the largest single steaks you can buy, often weighing 24 ounces or more. They easily serve two people and are a popular choice for sharing at steakhouses and special occasions.

Both have a T-shaped bone with strip steak on one side and tenderloin on the other. The difference is the size of the tenderloin: a porterhouse must have a filet portion at least 1.25 inches across per USDA rules. A porterhouse is essentially a T-bone with a bigger filet.

What is the tastiest cut of steak?

Deciding which cut of steak is the tastiest is a matter of opinion, but many people choose a porterhouse because it’s a cut that actually offers two steaks in one. A porterhouse includes a NY strip steak and a filet/tenderloin separated by a t-shaped bone, giving diners beefy flavor, toothsome texture, and beautifully tender meat all at the same time.

Which is better, porterhouse or T-bone?

While porterhouse and T-bone steaks are both tasty in their own way, porterhouse cuts offer more meat and larger portions of the filet cut. This means you’re getting a better dining experience — and possibly an easier cook, thanks to the thicker and more forgiving cut.

What’s more expensive, T-bone or porterhouse?

Porterhouse steaks are coveted for their thicker cut and larger portion of filet, which means they’re typically more expensive than a T-bone, pound for pound. However, be sure to look at USDA quality grades before you buy. A USDA Prime porterhouse will have a higher price tag, and for good reason, while a lesser quality porterhouse could possibly cost less than a Prime T-bone.

What two steaks make up a porterhouse?

A porterhouse steak contains both the filet mignon/tenderloin cut from a cow’s short loin as well as a NY strip steak. For people who can’t decide between ordering a filet or enjoying a strip steak, the porterhouse offers steak lovers a chance to indulge in both popular cuts at the same time.

We source beef only from the U.S. (exclusive of Japanese Kobe and Australian Wagyu). And we only source the best breeds from the mid and middle-northern states where the land and climate are ideal for growing and feeding what we feel is the very best beef you can buy.

Nutritional information can be found on each product page by clicking on the Nutritional Information link found below the product specifications.

We ship all of our product Frozen unless noted otherwise.

We use UPS as our shipping courier. Products are packaged in an attractive gift box and nestled in a 100% recycled PET insulated liner (#1 recyclable) with enough dry ice to ensure safe delivery. The container is placed in a heavy-duty corrugate box for an additional layer of protection.

Customer Service

Mon-Fri, 8am-5pm CST.

Call Us

1.800.957.0111

Get in Touch

atyourservice@allenbrothers.com

Address

3737 S Halsted St, Chicago IL, 60609