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T-Bone / Porterhouse
T-Bone / Porterhouse
Photo coming soon
Two Steaks, One Cut
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The strip side has more marbling and beefy flavor.
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The tenderloin side is leaner and more delicate.
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The bone runs between them and conducts heat differently, which means the two sides cook at slightly different rates.
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The tenderloin side will cook faster because it's thinner and leaner — that's the main challenge with this cut.
Price Tier
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Premium pricing — you're paying for both a strip and a filet in one cut, plus the presentation factor.
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This is a special occasion steak or a steakhouse splurge.
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It's impressive on a plate and fun to eat because you get two distinct textures and flavors in every meal.
How to Cook It
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The challenge is that the tenderloin cooks faster than the strip.
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Position the steak so the tenderloin side is farther from the heat source — on a grill, angle it away from the hottest part.
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In a cast iron, you can sear both sides normally but keep the tenderloin side slightly off the most intense heat.
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Reverse sear works well here too — low oven first, then a quick sear.
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Pull at 130°F on the strip side.
Quick Tips
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Keep the tenderloin side away from the hottest part of the heat
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Reverse sear is your friend — low oven, then hard sear
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Salt and pepper is all you need — this is a premium cut
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Let it rest for at least 7 minutes — the bone retains heat and keeps cooking
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