porterhouse

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por·ter·house

 (pôr′tər-hous′)
n.
1. A cut of beef taken from the thick end of the short loin, having a T-bone and a sizable piece of tenderloin. Also called porterhouse steak.
2. A cut of meat, especially pork, taken from the corresponding part of another mammal.
3. Archaic An alehouse or chophouse.

porterhouse

(ˈpɔːtəˌhaʊs)
n
1. (Cookery) Also called: porterhouse steak a thick choice steak of beef cut from the middle ribs or sirloin
2. (Historical Terms) (formerly) a place in which porter, beer, etc, and sometimes chops and steaks, were served
[C19 (sense 1): said to be named after a porterhouse or chophouse in New York]

por•ter•house

(ˈpɔr tərˌhaʊs, ˈpoʊr-)

n., pl. -hous•es (-ˌhaʊ zɪz)
1. Also called por′terhouse steak′. a choice cut of beef from between the prime ribs and the sirloin.
2. Archaic. a house at which porter and other liquors are retailed.
[1750–60]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.porterhouse - large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloinporterhouse - large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
beefsteak - a beef steak usually cooked by broiling
beef loin - cut of meat from a loin of beef
Translations

porterhouse

[ˈpɔːtəhaʊs] N (porterhouses (pl)) [ˈpɔːtəhaʊzɪz]
1. (Brit) (also porterhouse steak) → biftec m de filete
2. (archaic) → mesón m

porterhouse

[ˈpɔːtəˌhaʊs] n (also porterhouse steak) → lombata