Beef Porterhouse Steak

A grass-fed porterhouse steak is a thick, bone-in cut from the short loin, featuring both a large piece of tenderloin (filet mignon) and a New York strip steak, separated by a T-shaped bone, from cattle fed exclusively on grass, resulting in a leaner, more robustly flavored, and nutrient-dense steak compared to grain-fed versions. It's prized for offering two different steak experiences in one, with a rich, beefy taste and tender texture, best cooked simply to medium-rare to avoid overcooking the leaner meat