porterhouse

por·ter·house  (pôrtr-hous, pr-)

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. Archaic An alehouse or chophouse.

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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]

Thesaurus

Noun

1.

porterhouse - large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin porterhouse steak 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

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porterhouse [ˈpɔːtəˌhaʊs] n (also porterhouse steak) → lombata