And even the filet can benefit, he adds, noting, "I really appreciate the dry aged filet on the porterhouse. I don't typically eat filets, but I find the age makes them much tastier." When it ...

The cut is dry-aged and has a larger tenderloin, or filet, than that of a traditional T-bone. It is similar to a porterhouse, often considered one of the most desirable cuts of steak. The ...