Cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section from the larger top loin. The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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