>>My idea of a perfect meal: Slab o'dead cow (preferably a Porterhouse), barely cooked and some form of potato. I'm happy.
>
>I needed to Google Porterhouse and yes, I like it. Barely cooked, not too sold on that, medium or medium rare...

A Porterhouse, by definition, is the first 3 or 4 cuts off the T-Bone primal. It must have a filet side of at least 2 inches in diameter. (Might be 2 1/2 inches, don't remember exactly)

I think the name (here in the States) came from a restaurant's name that specialized in them.