If you have ever been to one of those fancy steak restaurants, you have probably seen a T-Bone steak or Porterhouse steak or both on the menu. They are both great tasting steaks that are full of flavor. I’m going to let you in on a little secret though. A T-bone and a Porterhouse are basically the same steak. The only difference between the two is the size of the tenderloin attached to the bone. Let me explain…

Both steaks are cut from the short loin located in the middle of the back of the animal, which gets very little exercise. This lack of exercise means the meat is much more tender than say a flank steak which comes from an area that gets more work. The short loin has a T-shaped bone that runs through it that separates the tenderloin from the larger top loin (New York Strip).

Steaks that are cut from the short loin that have a small amount of the tenderloin attached to them are called T-Bone steaks. The steaks that have a larger amount of the tenderloin attached are called Porterhouse. A Porterhouse steak can be pretty darn big and those big steaks are what you see in places like the Big Texan Steak Ranch in Amarillo.

No matter where you slice ‘em (ha ha ha), these steaks are great on the grill and with grilling season just starting, now is a good time to try one.

And, here is a recipe for Chimichurri — probably our favorite thing to serve with a grilled T-Bone or Porterhouse.