“The king of steaks.” That’s what master butcher Kevin Smith of Seattle’s Beast & Cleaver and Peasant calls the porterhouse.

With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.

Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking the monster steak.

And if you love steaks and steakhouses, check out our curated steakhouse menus with loads of recipes and tips: https://www.chefsteps.com/steakhouse

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[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse

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