T-bone and porterhouse steaks are not the same, although they are quite similar. Both cuts feature a T-shaped bone and consist of two types of meat:
the strip steak on one side and the tenderloin on the other. The primary difference lies in the size of the tenderloin portion.
Tenderloin Size: The porterhouse steak has a larger section of tenderloin compared to the T-bone. According to USDA standards, the tenderloin on a porterhouse must be at least 1.25 inches thick at its widest point, whereas T-bones have a smaller tenderloin portion.
Cut Location: Porterhouses are cut from the rear end of the short loin, where the tenderloin is thicker, while T-bones are cut from the front part of the short loin, resulting in a smaller tenderloin.
Cooking and Flavor: Due to its larger tenderloin, porterhouse steaks tend to be more tender and milder in flavor compared to T-bones, which can have a slightly beefier taste due to their smaller tenderloin.
While all porterhouses are technically T-bones, not all T-bones qualify as porterhouses, primarily due to differences in size and cut location