The Porterhouse is cut from the short loin nearest the sirloin and is popular because of its generous section of tenderloin. It usually is cut to be 1 1/4 to 3 inches thick. One good-sized steak easily feeds four. Porterhouses are distinguished by their "tail," which should be folded back against the steak and held in place with a small metal or wooden skewer for even grilling. The tail can also be removed, ground, and cooked alongside the steak as a burger. When grilling any steak, but particularly a Porterhouse steak with a tail, watch for flare-ups when the fat drips on the coals. Extinguish them with a spritz of water from a spray bottle.