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The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone. It is similar to a T-bone steak except that it is thicker and the proportion of the tenderloin to the top loin is greater. However, this steak is often cut into two different steaks with the largest portion being served as a New York strip and the smaller piece as a tenderloin. The flavor and tenderness of the steak is enhanced with grilling, broiling, sautéing, or pan-frying.