Porterhouse & T-Bone Steaks

Porterhouse and T-bone steaks deliver two classic cuts in one: New York strip on one side of the bone and tenderloin on the other. Porterhouse is cut with a larger tenderloin section, making it an especially impressive choice for sharing or celebrating.

Choose the USDA Prime porterhouse for classic marbling in multiple sizes, the 28-day dry-aged porterhouse for a deeper, concentrated steakhouse flavor, or the dry-aged USDA Prime T-bone for a balanced bone-in cut.

Large steaks benefit from a two-zone grill, reverse sear or cast-iron sear followed by a controlled oven finish. Because the strip and tenderloin cook at slightly different rates, position the tenderloin farther from the strongest heat. Check each product page for exact weight, package quantity and aging details.

Follow our porterhouse two-zone grilling guide, try the T-bone cast-iron and oven method, and confirm doneness with the steak temperature guide.