The porterhouse, the king of steaks and a divided kingdom. On one side you have the jewel of the butcher shop; the tenderloin, and on the other, you have a mighty and robust strip steak; exceptionally marbled and full of flavor. How does a cook go about getting these two cuts, with very different muscle structures, to the perfect temperature at the same time?
The first issue to overcome is one of the main reasons why this cut is so delicious in the first place, the bone. The center T-shaped bone, a lumbar vertebra from the short loin section, takes up a lot of real estates and creates an uneven heat distribution when cooking. The muscle fibers, which start to constrict when heated, will pull the steaks upon the bone and away from direct contact with your source of heat changing the heat distribution even more!