Step 1

Size and source of meat. The source of the meat for T-Bone and Porterhouse is the same as they both come from the rear end of the short loin.

Step 2

T-Bone: The requirement for the tenderloin portion of a T-Bone is that it needs to measure between 0.5 to 1.24 inches.

Step 3

Porterhouse: The requirement for the tenderloin portion of a Porterhouse is that it needs to measure between 1.25 or more inches.

Step 4

Method of preparation. The two kinds of steaks can be prepared similarly or differently depending on one’s personal preference. Grilling or pan frying are popular methods for preparation for each one.

Step 5

Appearance of steak. The appearance of each type of steak is different as well because of the size difference. A Porterhouse steak as the requirement of being wider.