Until a decade ago, ordering a steak for two in a New York City restaurant invariably meant that a porterhouse would land upon your table. And with good reason: the porterhouse is iconic. Found at the posterior of the short loin, it contains the two most prized and expensive muscles on the steer— the longissimus dorsi and the psoas major. Served separately, they are commonly called the NY strip and filet mignon. In the porterhouse, these cuts are divided by a distinctive t-shaped bone. This steak has been the staple of the NYC steakhouse, most notably Peter Luger, for well over a century.