Common Cuts of Beef
Porterhouse
Also known as: Tuscan steak.
What it is: Cut from the short loin, the area just behind the steer’s rib section, the porterhouse is a combination of two prized cuts
of beef: the rich-tasting New York strip and the buttery-soft tenderloin. For many, this best-of-both-worlds pairing makes
a porterhouse the ultimate steak. (It’s the main cut on the menu at legendary New York steakhouse Peter Luger, which opened
in 1887.)
Price: $13 a pound.
For 4 people, buy: Two 1-inch-thick steaks (16 to 18 ounces each).
Best way to prep: Season with salt and pepper or use a rub.
Recommended Cooking Times (for Medium-Rare)
Grill: 3 to 4 minutes per side.
Sear: 4 to 5 minutes per side.
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