The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

The Porterhouse steak has something of a burly reputation. Known for its massive size, meaty flavor, and ability to conquer ...

Is the largest and most expensive steak on Texas Roadhouse's menu worth the price tag? We break down the reviews and the ...

porterhouse, or flank steak – letting the meat rest is a must. “Smaller cuts like filet mignon should rest for 5 to 10 ...

It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse ... is both well rested and still warm for serving. Resting steak is very simple, says ...

With views of the water on the large patio, guests can expect large portions of American fare, from burgers and handhelds to filet mignon and surf and turf. The 20-ounce Porterhouse steak ...