If you have a big hunger and need a big meal, try a Porterhouse steak

The name Porterhouse steak may sound a bit odd if you do not know it’s history. In the early 19th century a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porterhouse keeper in New York City began to serve this steak, and it gained widespread popularity. A Porterhouse steak was also a favorite of Mark Twains and he was known to fry it in a pan together with mushrooms and peas. It is a very large sized steak and it resembles a T-bone in that it has a large T shaped boned. Cut from the rear end of the short loin, porterhouse is very popular. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip.

Some folks like to remove the tenderloin to serve separately as filet mignon. Others cook the whole thing, and cut it into several portions. If you purchase it in one piece you can always remove the bone should you decide to go with two smaller steaks rather than one whole Porterhouse steak. You have to have a very large appetite to make it through a whole one alone.

Whether you want to enjoy a whole big Porterhouse steak or separate it into two smaller ones, you can order from online suppliers. They will process your order and have it delivered to you in a speedy manner. You may want to combine this with other meats you need and order it all at the same time.

Also see: specialty steaks online

About The Author:

Laurie Simpson is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Porterhouse Steak
If you have a big hunger and need a big meal, try a Porterhouse steak