A true porterhouse has both a New York strip and a Filet Mignon separated by a flavor enhancing bone. No unnecessary tail fat or waist. A 14 ounce Porterhouse is both thick enough to cook properly and it carries a nice size filet to enjoy. Cooking Instructions: Best Method - Grilling. Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method - Baking. Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.