Broiled Porterhouse Steak - "Spanish" broiled steak is actually a New York steak that has been marinated in oil and lemon juice, and then broiled. It is often called a "Porterhouse steak" by many, but it is actually a T-bone steak.

The Porterhouse is a larger cut with the bone between the T-section. The T-bone and the Porterhouse steaks are cut from the tenderloin, and are considered the most tender cuts of meat in the cow.

They are often used as filet mignon, and are a favorite amongst steak lovers. The T-bone is cut from the short loin, and is very similar to a Porterhouse, but it does not include the bone.

The Porterhouse and the T-bone are the same price, and can sometimes be found in the same cut.

How to make this tender beef liver dish served with potatoes.
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