T-bone and porterhouse steaks are both iconic choices, offering two cuts in one with a juicy strip steak on one side of the bone and tender filet on the other. But what sets them apart? The main difference comes down to size: the porterhouse, cut from the back end of the short loin, has a larger portion of the tenderloin filet, making it a premium choice for those who want more of that buttery-soft texture. The T-bone, cut closer to the front, has a smaller filet but still delivers a mix of tenderness and bold flavor. Both steaks provide a unique steakhouse experience, but knowing the difference helps you pick the perfect cut for your taste and appetite.
and then