The t-bone steak vs
the porterhouse

The T-bone and Porterhouse steaks both originate from the short loin primal of the cow, but their main distinction lies in the size of the tenderloin muscle they contain. A T-bone steak typically features a smaller section of tenderloin compared to the Porterhouse, which boasts a larger tenderloin portion. Essentially, if the tenderloin portion is at least 1.25 inches wide, it’s considered a Porterhouse; anything narrower falls into the T-bone category. These cuts are known for their T-shaped bone that separates the strip loin (New York strip) and the tenderloin.

Tbone vs porterhouse

Where its located on the animal

The T-bone and Porterhouse steaks are both located in the short loin primal of the cow. These steaks are cut from the same area and are essentially the same cut of meat, but they differ in size and the amount of the tenderloin portion they contain.

The T-bone steak is cut closer to the front of the short loin and has a smaller section of tenderloin, usually about 1 to 1.5 inches wide.

The Porterhouse steak is cut farther back in the short loin and contains a larger section of tenderloin, typically around 1.5 to 2 inches wide.

How to Cook a T-Bone or Porterhouse

1st way: Stovetop

  • Sear all both of your Steak in a cast iron pan on Med High Heat
  • Once you are happy with the sear (3-5 mins), transfer to your oven (350 to 375 degrees) to finish to desired temperature (if needed)

2nd way: Grill

  • Get a nice sear on your steak over direct heat
  • Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed, shouldn’t be very long)
    • Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.

3rd way: Smoke to Reverse Sear

  • Smoke the steak in your smoker at 225-250 degrees (roughly 2 hours depending on the size of your device)
  • You are looking for an internal temp of 130 for a Med Rare to Medium Ribeye
  • Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
  • Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
    • Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.

Preferred Temp to cook a T-bone or porterhouse

For a Rare Steak: 115-120 internal temp

For a Med Rare Steak: 125 degrees

For a Med Steak: 130-135 degrees (we prefer about 125-130 degrees)

need to know about the T-bone and porterhouse

  • They are basically the same steak, the only difference is the size of the tenderloin connected.
  • The meat next to the bone will be less cooked than the meat away from the bone.

WHERE TO GET A t-bone or porterhouse IN SEATTLE?

Are you looking to buy a T-Bone or Porterhouse Steak in Seattle? Visit our West Seattle Butcher Shop at!

You can also pick up your monthly meat box at our West Seattle Restaurant.

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