Definition of porterhouse in English:

porterhouse

Pronunciation /ˈpôrdərˌhous/ /ˈpɔrdərˌhaʊs/

Translate porterhouse into Spanish

noun

‘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.’’

Origin

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