Would you call this a tbone or porterhouse?

[fracmeister]

It was in the t-bones section and labeled “choice” but looks way better in terms of marbling to me!!!

[ofelles]

Looks like a porterhouse to me

[Oakgrovebacon]

Porterhouse in my eyes. Look like a good one

[Panhead John]

Porterhouse for sure! A lot of times I’ve found when buying a 2 pack of T-bones, one of them is usually a Porterhouse.

[Jerod Broussard]

That does look good. Tenderness might say otherwise. I had a Prime brisket flat years ago, not much fat, but you could bend that thing like an accordion. And yes, I severely overcooked that dude taking it to 203-F internal.

[Michael_in_TX]

In a recent Bearded Butchers video, they considered a porterhouse as the "t-bone" with both the strip and filet. The true t-bone was the strip and the bone, but the filet was removed.

It seems that in common usage, the term porterhouse is used to mean a thick-cut filet+bone+strip steak and t-bone just means a thinner cut.

[DaveD]

This right here. Looks like porterhouse all day.

[Murdy]

That's how I learned it when working in a butcher shop. The tenderloin tapers off, so you end up with some T-bones regardless. We actually didn't differentiate between them in the meat case.

[gboss]

having a 0.5" to 1.25" wide tenderloin is t-bone, having over 1.25" wide tenderloin is a porterhouse.

edit: by the NAMP definition, porterhouses meet all the qualifications for t-bones, they are more of a subset of the t-bone.

[texastweeter]

You beat me to it. The above is accurate. I approve of this message

[fracmeister]

Well i salted it and left it on a rack in the fridge for a few hours and the put that in the oven at 210 for 15 minutes, took it off, dried the surface and seared it till deep brown on all sides. Wound up rare with a deep crust and was delicious

[Harry]

Did you check the internal temp when you took it out of the oven?

[Jfrosty27]

Call it whatever you want. Let’s fire up the grill and eat it! 😊

[fracmeister]

Harry i did and it was only 99 Probably could have gone a little longer

[Harry]

THX. During the winter months, SWMBO refuses to let this old faht spend extended time outside grilling. I am allowed to sear stuff that cooks quickly like fish fillets and some veggies. This work-around will help us avoid the "gray" meat coming out of the broiler.