The best cut of beef ever

The pinnacle of bovine deliciousness, the succulent, lip-smacking king of food, I present to you, the Porterhouse. No other steak stands up to its double barrel blast of deliciousness, and the fact that it can please just about everyone (except vegetarians) makes this one serious contender for the best thing mankind ever thought of eating.

Before I school you on how to cook one at home, lets have a little history lesson, because I like history, especially when it involves places where I'm from. The porter house cut was invented at Porter's Hotel, operated by Zachariah B. Porter, in Porter Square, our fair city of Cambridge, Massachusetts. The biggest, baddest steak invented by Yankees? Suck it Texas.

The Porterhouse is vastly superior to its arch nemesis and wanna-be doppelganger, the T-Bone. Why? It has a bigger piece of tenderloin, look here.


Now, although this makes it easier to cook the whole thing evenly, as its increase in mass will help somewhat in compensating for tenderloins propensity to cook faster than strip, this alone does not make it the king of cattle cuts. You get more of the most tender meat of the cow, but it's cooked next to the bone, so it picks up a ton of flavor.

Tenderloin you say, cooked on the bone? Big whoop, can't you just wrap it in in bacon and call it a day? Busch League my friends, Busch League. Although I truly believe bacon to be mankind's most perfect food, nothing compares to meat cooked on the bone, nothing.

A strip steak, and a tenderloin? Cooked on the bone? Together, on the same plate? You mean there's a socially acceptable way to eat two steaks at the same time?

At this point you are either
a: fully understanding why the North won the war
b: thinking something that tastes this good should be illegal
c: imagining you could eat more of this than anyone else on the planet