Rib-eye steak au poivre with balsamic reduction. Recipe by Lori W. Powell. (Photo by Romulo Yanes/Condé Nast via Getty Images)
(Romulo Yanes/Condé Nast via Getty Images)
For red meat–eaters, the porterhouse is unquestionably an iconic cut of beef. It’s comprised of two cuts, the filet mignon and New York strip, divided by that trademark bone. The porterhouse has been a steakhouse staple for decades, but lately, the rib steak has surpassed it in popularity. Nick Solares of Eater investigates the phenomenon. Read his take here.
