How To Use Porterhouse In A Sentence

This giant mountain of tan muscle, like a two-hundred-pound porterhouse steak, said, "Here. THE BLACK BOOK: DIARY OF A TEENAGE STUD VOL. I, GIRLS, GIRLS, GIRLS
The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter. Where's the Beef? A Steak Makes a Long Journey
A Porterhouse steak consists of both tenderloin and sirloin.
On an early visit, I paid $37.50 for the privilege of chawing my way through four reasonably tasty slices of porterhouse, which is several dollars more than you'll pay for a superior piece of beef down the street.
What about ground beef, roast beef, tenderloin, porterhouse, T-bone, flank, ribs, and other cuts?

He seemed as undisciplined in singing as he was about food, abandoning diet after diet in favour of porterhouse steaks or caviar scooped up with a tablespoon.
The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter. Where's the Beef? A Steak Makes a Long Journey
Sometimes this steak is wrongly called a club steak, but no confusion will result if it is remembered that a _club steak_ is a porterhouse steak that has most of the bone and the flank end, or "tail," removed. Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Irish-owned microbrewery the Porterhouse Brewing Company has opened its fifth bar and restaurant.
He waited respectfully as I studied the menu, then said, ‘Make it easy on yourself, babe, the porterhouse is always good.’
You'll be eating a porterhouse steak in a day or two.
Eric recommends choosing a ‘secondary’ cut like scotch, porterhouse or rump - something with a bit of marbling in it - for tenderness and flavour.
_*Porterhouse Steak_ -- Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin. The Story of Crisco
For more than a generation it served up sumptuous T-bones, porterhouse and rumps to an ever-hungry clientele.