The Porterhouse is cut from the rear end of the short loin, and is considered one of the highest quality steaks. It combines the best of both worlds, as its T-shaped bone separates a Strip Steak and a Filet. The only difference between this cut and the "T-Bone" steak is the size of the attached Filet, with the Porterhouse capturing a larger portion. We choose to only carry the Porterhouse, as the smaller filet portion on the T-Bone makes it difficult to evenly cook both sides. In other words, when you cook your Strip side of a T-Bone medium-rare, your filet side comes out medium-well. Our USDA Prime Porterhouse Steaks are dry aged for 40 days, making for a carnivore's dream! We ensure a consistent cut for each and every Porterhouse we sell, so that they all get the same exact preparation and cooking times.