Serving a porterhouse makes everyone happy because it combines two top cuts of meat in one steak. One side is a bone-in strip steak; the other side is a portion of tenderloin (filet mignon). It's larger than a T-bone steak, with more of the tenderloin and the strip steak. Ours are hand cut from the loin of Certified Black Angus steer raised in the Midwest. They're wet-aged for 21 days adding tenderness and flavor.