With a thinner porterhouse or a T-bone, Crask recommends a hot sear, finishing it on the oven, or grilling the steak and leaving it on the colder side of the grill to ensure it comes to the proper ...

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

And both actually give you two steaks in one: a New York strip on one side of the bone and a filet mignon on the other. The porterhouse is cut from the rear end of the short loin, so it has a ...

This sleek downtown steak house caters to high-end tastes. Indulge in selections from the raw bar, or opt for a dry-aged porterhouse steak with sides like Parmesan truffle fries and sweet corn pudding ...

Whole smoked Porterhouse beef wonderful for warm summer ... Sear the beef on all sides to seal in the juices and make a crust. Put the beef on the rack or rotisserie and fill the oven dish with ...

Steaks at ALC Steaks come with sides like luxurious ... family ranch, this steak haven not only boasts cuts like the 7-ounce filet mignon ($34) and the 28-ounce porterhouse ($59), but also lobster ...