NAMP Number: 1173 Muscle Name(s): longissimus dorsi, psoas major Other Names: Lomo, Bistec Porterhouse, His and Hers Steak, Aloyau gros filet, Club Steak Best Cooking Method: Keep it rare. The tenderloin can overcook quick. This steak just wants a couple minutes on the grill. Let me set the scene for you, it’s a balmy summer night and the lass you’ve had your eye on is coming over for a homemade dinner. The grill is the obvious choice in this case, but clearly hamburgers just won’t do - this is a girl for whom the concept of a romantic dinner involving your old Weber isn't an instant turn off - you’ve really got no choice but to bust out the king of steaks: the Porterhouse.
The great thing about the porterhouse is that it’s really two steaks in one. On the one side you’ve got a super flavorful New York Strip (aka the longissimus dorsi muscle), and on the other a succulent psoas major – the beef tenderloin. Running down the middle you’ve got a lumbar vertebrae which comes in a well-known “T” shape. The rules on Porterhouse vs T-bone are pretty clear “The minimum width of the psoas major shall be at least 1.25” when measured parallel to the length of the back bone. The internet tells me that this is about the diameter of a 50 cent piece – whatever that is.