36 Ounce Porterhouse buttery flavor and tender texture

buttery flavor and tender texture

The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact

The claw and leg meat is somewhat firmer than the body meat

This highly desired cut of meat deserves top billing due to its full flavor and soft texture

They are often served with a sauce consisting of butter

36 Ounce Porterhouse buttery flavor and tender textureThe Porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak)