Grilled or Broiled Porterhouse

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Preparation info

  • Makes

    6

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

The porterhouse, equivalent to a loin chop, is sliced across the whole bone-in loin from the leg end. It includes both the large loin muscle (the sirloin strip) and the tenderloin (the fillet), separated by the bones that surround the spine. High-end supermarkets often sell a porterhouse cut into single steaks. But they are so thin that they are hard to brown without overcooking. Ask your butcher to cut a porterhouse that allows for about ½

Ingredients

Method