The premier cut of the Short Loin. The Porterhouse combines the succulent and flavorful New York Strip with the meltingly rich Tenderloin. The extra thick, bone in cut lends itself to grilling, broiling, or even roasting. Like most bone-in cuts, the Porterhouse is best grilled or broiled, as the meat will shrink on the bone as it heats and may lead to uneven cooking of the tenderloin in a pan or skillet.
