(Romulo Yanes/Condé Nast via Getty Images)
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.
Meet your guide
More Like This
Every Thursday, our resident experts see to it that you’re up to date on the latest from the world of drinks. Trend reports, bottle reviews, cocktail recipes and more. Sign up for THE SPILL now.
