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.
Given these constraints on size, the amount of porterhouse steaks each animal can yield is pretty low. Of course, this yield gets even lower when you cut the porterhouse in the style of the Italian Bistecca all fiorentina. This traditional tuscan dish is composed of a porterhouse cut 2.5-3.5” thick – a steak can easily top five pounds. The steak is grilled quickly on each side, and then stood up on the backbone portion and placed in front of the bank of coals to finish cooking – which isn’t long because those dudes eat their meat RARE. Drizzled with a ton of olive oil and rubbed with rosemary to finish, it’s about as simple as it can get. Try it, you’ll love it. Trust me.