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Also Known As:

The "King" of Steaks

Meat Experts Tip:

This steak consists of two tender steaks connected by a T-shaped bone. The larger side is the New York Strip, while the smaller section is the tenderloin. The Porterhouse has a larger tenderloin, which makes it different than a T-bone. This is a great steak for two.

Preferred Cooking Method:


Other Cooking Methods:

Broil, Skillet

Cooking Temps:

Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+


Nutritional Information

Per 3-ounce cooked serving: 180 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 22 g protein; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.8 mg iron; 4.3 mg zinc

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