Beef, Porter House Steak

Porterhouse steak is cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this, the porterhouse includes more tenderloin steak than T-bone, along with a larger New York Strip steak. 

A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut. 

In terms of flavor, Porterhouse and T-bone steaks will taste the same: milder in their beefiness than, say, a ribeye, but they both make up for it in texture- since these muscles get little exercise, they cook up very tender.