Which two steaks are featured in a Porter House?

The correct answer highlights that a Porterhouse steak is composed of two specific cuts: the Filet Mignon and the NY Strip. A Porterhouse is essentially a large T-bone steak, but it is distinguished by the size of the tenderloin section, which is the Filet Mignon. The NY Strip is the other half of the Porterhouse, located on the opposite side of the bone.

This combination is particularly desirable because it offers two different textures and flavors from the two cuts: the tenderness of the filet and the robust, beefy flavor of the NY Strip. This makes the Porterhouse a popular choice among steak lovers who appreciate having variety in one steak.

The other options do not correctly identify the cuts present in a Porterhouse. For instance, while T-bone steaks also include a portion of Filet and NY Strip, the specific distinction of the larger filet in a Porterhouse is what separates it from other steak cuts. The remaining choices either feature cuts that aren't part of a Porterhouse or mix cuts that don’t exist together in that specific configuration.