• Chambers's Twentieth Century Dictionary
    • Porterhouse-steak (U.S.) a choice cut of beef-steak next to the sirloin
    • ***


Chambers's Twentieth Century Dictionary
O. Fr. porteur—L. portāre, to carry.


In literature:

I get the automobiles, and the porterhouse steaks, and the soft beds.
"Burning Daylight" by Jack London
Let's have some more of that concentrated porterhouse steak of yours, Ned.
"Tom Swift and his War Tank" by Victor Appleton
And next fall, when shipping starts, you'll think you're seeing raw porterhouse steaks for the whole world.
"The Lure of the Dim Trails" by by (AKA B. M. Sinclair) B. M. Bower
O'Connor had a porterhouse steak look in his eye.
"Rolling Stones" by O. Henry
This is obtained by cutting a porterhouse steak rather thick.
"Woman's Institute Library of Cookery, Vol. 3" by Woman's Institute of Domestic Arts and Sciences
Porterhouse Steak Broiled with Water-cress 110.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
We have an exceptionally nice Porterhouse steak to-night.
"Queed" by Henry Sydnor Harrison
I met a man taking home a prize, a porterhouse steak.
"The Trail of '98" by Robert W. Service
Loin, best steaks or roasts (sirloin, tenderloin, porterhouse).
"Ontario Teachers' Manuals: Household Management" by Ministry of Education
Loin of Porterhouse steaks, from 6 to 15c.
"The Hawaiian Islands" by The Department of Foreign Affairs
Lamb chops and porterhouse steak?
"The Rosie World" by Parker Fillmore
A Delmonico steak or a small porterhouse steak, with the bones removed, are the best cuts to use.
"The Century Cook Book" by Mary Ronald
Porterhouse steak, sir, what you always used to like.
"The Secret Service Submarine" by Cyril Arthur Edward Ranger Gull
Why is porterhouse steak tender?
"Foods and Household Management" by Helen Kinne
In the place of porterhouse steaks there would be sow-belly and corn bread, and a very dry section to live in.
"The Yazoo Mystery" by Irving Craddock

In news:

ON grills throughout this region, fresh tuna steaks now often replace the T-bone and porterhouse variety.
2 to 4 well-trimmed beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds) Salt.
Available in four varieties — beef, grilled chicken, filet mignon and porterhouse steak — the new line provides dogs with the taste of Cesar that they know and love.
1 porterhouse steak (2 to 2 1/4 inches thick).
From New York to San Francisco, Porterhouse to Philly Cheesesteak, John Mariani compiles a definitive list of the twenty best steaks in America.
The brave heroes were toasted at a lunch time feast of appetizers, dry-aged Porterhouse, Ribeye steak , delicious sides and assorted delicious desserts.
2 (24- to 32-ounce) porterhouse steaks or 4 (10-ounce) rib eye or strip steaks, room temperature.