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Porterhouse Steak
Meat and Meat Dishes

Large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin. The term appears to be of North American origin, known since the middle of the 19th Century.

Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);


Porterhouse-steak is a slice from the sirloin of beef, which may be more or less thick. It is cleared of the flank and of the bones of the chine, and it is always grilled.

It may be served with any of the various garnishes and sauces suited to grills; but it is more often served plain.

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