Porterhouse vs. T-Bone: What’s the Difference? Size, Tenderloin Width, Cooking & Buying Guide

Porterhouse vs. T-Bone: The Complete Buyer & Cooking Guide

Same bone, different tenderloin size. Here’s exactly how they’re defined, how they eat, and which to choose for your next steak night.

Shop Porterhouse Shop T-Bone Steak Temp Chart

TL;DR Comparison

Feature Porterhouse T-Bone
Definition (tenderloin side) Tenderloin width is larger (filet side substantial) Tenderloin width is smaller
Eating experience Two steaks in one: large Filet Mignon + NY Strip Strip-forward; petite tenderloin
Best for Date night, shareable centerpieces Weeknight steak, strip lovers
Thickness sweet spot 1.5–2.0 in 1.25–1.75 in
Best methods Reverse-sear, two-zone grill, broiler Two-zone grill, cast-iron + oven
Typical price $$$ (more weight + filet) $$–$$$

Both steaks are cut from the short loin and include a T-shaped bone, with strip on one side and tenderloin on the other.

Official Definitions (What makes a Porterhouse vs a T-Bone?)

The distinction is based on the width of the tenderloin at a specific point on the steak. A Porterhouse contains a larger tenderloin; a T-Bone contains a smaller one. In practice, Porterhouse = more filet on the bone; T-Bone = more strip.

Pro tip: If you want a generous filet side without ordering filet separately, Porterhouse is your move.

Flavor & Texture: Two Muscles, Two Behaviors

  • Strip side (short loin): Beefy, moderately tender, great crust potential.
  • Tenderloin side (psoas): Super tender, milder flavor; don’t overcook.
  • Bone-in benefits: Bone slows heat on the interior and helps juiciness; mind the strip tip near the bone which can lag a few degrees.

Best Cooking Methods

Reverse-Sear (our favorite for both)

  1. Roast at 225–275°F (or cool grill zone) until 10–12°F below target doneness.
  2. Hard sear 60–90 sec/side. Sear tenderloin briefly to avoid overshooting.

Two-Zone Grill

  1. Sear over hot zone to build crust.
  2. Finish on the cool side, positioning the tenderloin away from the hottest spot.

See: Grill Setup Wizard, Steak Doneness Timer, and Temp Chart.

Buying Guide

  • Thickness: Aim for at least 1.25–1.5 in for control.
  • Grade: Choose USDA Prime or top-tier USDA Choice for juiciness.
  • Aging: Dry-Aged short loin = deeper umami on the strip side.
  • Trimming: Look for clean surfaces and an intact tenderloin “eye.”

When to Choose Which

  • Porterhouse: When you want a shareable showpiece or you love filet + strip together.
  • T-Bone: When you prioritize the strip experience with a smaller filet “bonus.”

FAQs

Is a Porterhouse just a bigger T-Bone?

They’re both short loin steaks with a T-bone, but the Porterhouse has a larger tenderloin portion. T-Bone has a smaller tenderloin and a strip-forward bite.

Which is more expensive?

Usually the Porterhouse, because you’re getting more weight plus the larger filet section.

How do I prevent overcooking the tenderloin side?

Use reverse-sear or two-zone grilling. Keep the tenderloin oriented to the cooler zone and sear it briefly.

Shop now: Porterhouse · T-Bone · USDA Prime · Dry-Aged