Grass-fed & finished beef porterhouse steak is a bone-in steak cut from the rear end of the short loin, combining a portion of the tenderloin (filet mignon) and the New York strip, and is known for its flavor and tenderness. Porterhouse steaks are best grilled or pan-seared, and are often served rare to medium-rare. While it is similar to a T-Bone which are both are bone-in steaks with a tenderloin and strip portion, a porterhouse has a larger portion of the tenderloin (filet mignon) than a T-bone. If you are a steak fanatic, or know someone who is, these grass-fed porterhouse steaks are the answer to a beef craving that won't quit