The porterhouse and T-bones are double-cut steaks, meaning you get two cuts of meat separated by a bone in the middle. In a T-bone and a porterhouse steak, you will find a New York strip (top loin) on one side of the bone, and a smaller piece of tenderloin (either a filet mignon or ribeye) on the other side.

The porterhouse and T-bone look alike and they come from the same general area of the cow, but that's where their similarities end. The porterhouse steak cut comes from the cow's top loin and tenderloin area, while the T-bone comes from further back and contains a smaller portion of the tenderloin and cut of the short loin.

The T-bone is usually a smaller cut of beef and more suitable for individual serving, while the porterhouse is often recommended as a meal for two people or group gatherings. Bone-in meat is difficult to get an even sear on — and in the case of a porterhouse and T-bone, you’re cooking two cuts of steak at once — so Martha Stewart suggests grilling over a skillet.