A high-quality cut of beef steak that includes a large tenderloin on one side of the bone, similar to a T-bone.
From 'porter' (a dark beer popular with dock workers) + 'house' (a tavern). In 19th-century New York, porterhouses were taverns where dock workers drank, and this expensive steak cut became their signature dish.
A porterhouse steak is named after a type of tavern, not a person—it's the steak that porters (beer drinkers) at porterhouses enjoyed, making it a delicious historical marker of working-class food culture.
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