Porterhouse Steak

There's a very good reason why this steak is used for "eat it all and your meal is free" challenges at multiple restaurants and steakhouses. This meaty monster includes both sirloin and tenderloin, connected in the middle with a big, beautiful bone. It's similar to a T-bone, but it's cut from further back on the short loin where you get more of the tenderloin. The weight of porterhouse varies pretty wildly, with one of the more famous steakhouse challenges daring diners to finish a 72 oz (4½ lb) steak, and some rare specimens even clocking in at a whopping 7 lbs or more! While we can't guarantee that the butcher will give you your money back if you manage to eat the whole thing at home, it'll still be cheaper than ordering from a restaurant. And heck, if you really feel like it, you can even take a photo of yourself looking really stuffed and pin it up on your own personal Wall of Fame. Another big benefit of cooking this steak at home is that you get to be in complete control of how it turns out. In a restaurant environment, there's a demand for speed. This means steaks are more likely to be cooked hot and fast, and will end up on the drier side. If you want to experience the true juicy potential of porterhouse, let it cook low and slow on indirect heat, then finish it off with a direct heat sear to get some crisp and color on the outside. And of course, you can't forget your MEATER to let you know when your steak is at the perfect doneness. We kept the seasonings simple so you can fully appreciate the flavor of this magnificent cut of beef. For the same reason, we think it's best to stick with simple sides like grilled vegetables, or potatoes in pretty much any form. You'll want a drink that can work with the combined textures in the meat, so the best choice is a full-bodied but not overly heavy red wine like syrah. If you're more of a beer person, the clue is in the name: porterhouse steak is often paired with a porter.