T-Bone steaks and Porterhouse steaks are the very same. The Porterhouse is just a larger version of the T-Bone because it is carved from the greater portion of the tenderloin. A Porterhouse is the "King of the T-Bones".
Diagram Showing Beef Cuts The two are minimize from the short loin region of the beef. A center "T-Shaped Bone" divides two sides of the steak. On a single side is a tenderloin filet and the other is a best loin which is much better known as the New York Strip Steak.
When the bone is eliminated, the end result is two distinctly distinct steaks. A Filet and a New York Strip. When the bone is left on either side, it becomes both a "Bone-in Filet" or a "Bone-in New York Strip".
The Porterhouse is considerably larger and is at times served for two. The USDA specs call for the filet portion should be at least 1.25" thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak have to be at least .25" thick. Any smaller sized, it would be called a Club Steak. The next time you attempt to make a decision among a T-Bone or Porterhouse, keep in mind that dimension is the only distinction.
When you purchase a T-Bone or Porterhouse, it really is like doubling your dining delight. Specifically when dining on Certified USDA Prime. If you purchase a 24-ounce Porterhouse, hope you happen to be hungry.
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