The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.

Tenderloin is a strip of beef cut from the loin primal -- the section toward the back of the cow, below the backbone. Located between the rib and the round, the loin contains other cuts like sirloin, ...

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.