Definition of porterhouse in English:


Pronunciation /ˈpôrdərˌhous/ /ˈpɔrdərˌhaʊs/

Translate porterhouse into Spanish


‘If you feel like spending a lot of money order the very good porterhouse or the rib eye, which is cut in generously thick slices for two.’
  • ‘On an early visit, I plunked down $37.50 for the privilege of chawing my way through four reasonably tasty slices of porterhouse, which is several dollars more than you'll pay for a superior piece of beef at Sparks down the street.’
  • ‘Saturday's porterhouse is delicious, and Sunday's roast chicken is equally excellent - so why is the regular menu's salt-rubbed sirloin tough, dry, and inferior?’
  • ‘Lamb porterhouse is not as exciting as the terrine appetizer, but the succulent skate, bejeweled with Jerusalem artichokes and in an asparagus crust, is a stunner with a nuttiness as addictive as that of warmed cashews.’
  • ‘He waited respectfully as I studied the menu, then said, ‘Make it easy on yourself, babe, the porterhouse is always good.’’
  • ‘Even the porterhouse is terrific, and fairly priced, too.’
  • ‘It gives entirely of itself through sirloin, ribs, rump, porterhouse and beef stew.’
  • ‘It's the bite of potato you have in between bites of rare porterhouse.’
  • ‘Three ounces of porterhouse or T-bone (trimmed of all fat around the outside of the steak), for example, dispatches five or six grams of saturated fat to your coronary arteries.’
  • ‘In the modern American diet, and especially in bodybuilding circles, leaner cuts, such as porterhouse, filet mignon and T-bones, are more popular.’
  • ‘And each thick, juicy, aged steak - whether porterhouse, filet, or sirloin - suffers from being identically underseasoned.’
  • ‘Eric recommends choosing a ‘secondary’ cut like scotch, porterhouse or rump - something with a bit of marbling in it - for tenderness and flavour.’
  • ‘Dry-aged, mesquite-grilled, topped with flavored butter: rib eye, porterhouse, or New York strip - a juicy steak is a timeless pleasure.’
  • ‘The tender steaks are rib, rib-eye, T-bone, porterhouse, tenderloin, sirloin and strip loin.’
  • ‘For more than a generation it served up sumptuous T-bones, porterhouse and rumps to an ever-hungry clientele.’
  • ‘I can personally attest to the porterhouse being excellent.’
  • ‘Ok, use a mallet on the porterhouse, not too hard just enough to spread him out a bit, cut in half.’
  • ‘Tuscan steak is a porterhouse which can serve four people.’
  • ‘Huge fat center cut veal and pork chops, perfectly marbled Flintstone-sized New York steaks, porterhouses, rib eyes.’
  • ‘That isn't true of the suckling pig, which was dry and chewy (although there's a delicious pressed pork sandwich served at lunch), or the porterhouse, which my friend the steak nut pronounced ‘a little on the wee side.’’


Mid 18th century from porter (sense 2)+ house.