porterhouse

por·ter·house

P0457400 (pôr′tər-hous′)n.1. A cut of beef taken from the thick end of the short loin, having a T-bone and a sizable piece of tenderloin. Also called porterhouse steak.2. A cut of meat, especially pork, taken from the corresponding part of another mammal.3. Archaic An alehouse or chophouse.

porterhouse

(ˈpɔːtəˌhaʊs) n1. (Cookery) Also called: porterhouse steak a thick choice steak of beef cut from the middle ribs or sirloin2. (Historical Terms) (formerly) a place in which porter, beer, etc, and sometimes chops and steaks, were served[C19 (sense 1): said to be named after a porterhouse or chophouse in New York]

por•ter•house

(ˈpɔr tərˌhaʊs, ˈpoʊr-)

n., pl. -hous•es (-ˌhaʊ zɪz) 1. Also called por′terhouse steak′. a choice cut of beef from between the prime ribs and the sirloin. 2. Archaic. a house at which porter and other liquors are retailed. [1750–60]

Thesaurus

Noun

1.

porterhouse - large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloinporterhouse steakbeefsteak - a beef steak usually cooked by broilingbeef loin - cut of meat from a loin of beef

Translations

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