A steak cut from the large end of the Short Loin containing meat from both the tenderloin (the most tender cut of meat) and the top loin muscle. This is one of the best and most expensive steaks. Beef Porterhouse steak is a beef steak cut from the loin and consists of parts of two delicious muscles: the top loin and the tip of the tenderloin or filet as in filet mignon. The filet is very tender with a creamy, melt-in-you-mouth feel when cooked to medium-rare. The top loin, also known as ribbon steak, New York strip steak, or Kansas City steak, has a more fibrous texture and is full of rich beef flavor, meaning that it is a little more textured than the filet. The filet of the Porterhouse steak shouldn’t be cooked beyond medium rare or it may firm up. Porterhouse steak is mostly grilled and