Diagram Short Loin Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. You can saut , pan fry, broil, pan broil, or grill these cuts. The steaks cut from this area are especially tender. The name originated from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip.
Some folks like to remove the tenderloin to serve separately as filet mignon.
Others cook the whole thing, and cut it into several portions. Grilled or pan-fried, this steak is tender and tasty. It is cut from the rib end of the short loin. It has a bone along one side, and contains no portion of tenderloin. Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor.