Dry Aging Room at Peter Luger

From the Times, a 360° panorama of the dry aging room at Peter Luger. Those are some gorgeous porterhouses.

While the interactive picture is beautiful, the associated article is a bit confused:

The New York porterhouse—that cut of meat found between the prime ribs and the sirloin of a cow—is a specialty dish as local and distinctive as the London broil, the Viennese schnitzel or the Parisian steak frites. It is thicker and more marbled than a T-bone, infinitely more tender than sirloin and, according to the greatest chefs, likely to be even more flavorful than the best filet mignon.

A T-bone steak is a large cut of beef from the short loin of the animal. Each steak sports a T-shaped bone, with a strip steak on one side and a small cut of the tenderloin on the other.

A porterhouse is a T-bone cut from the rear end of the short loin, yielding a larger tenderloin steak. Although porterhouses are often thicker than T-bones, that is a function of the butcher's cut and not the steak itself (porterhouses, being essentially high-end T-bones, are usually a more generous serving).

As for these greatest chefs, its hard to say a porterhouse is more flavorful than a filet mignon since one contains the other, and the best tenderloin cuts are usually reserved for standalone filet mignon steaks. The strip steak is, of course, significantly more flavorful than a filet mignon—nearly every part of the cow is—but since the porterhouse is essentially two different steaks on a single bone, this whole comparison suggests the author does not eat a lot of steak.

It is also—and consensus is fairly widespread on the point—New York City’s signature cut of beef

Not so. This article invented the term "New York Porterhouse"—the steak is just a porterhouse, with no locale prefixed. I'd consider the porterhouse, outside of Peter Luger's, more the purview of Texas, or somewhere else where quantity outbids quality. (Just kidding, Texas, I love you and your hats.) If New York had a signature cut of meat, it would have to be the New York strip, also known as the strip steak (yes, from the T-bone). Or maybe beef short ribs.

As for me? I love the texture of a good filet mignon, but I usually opt for the excellent flavor of a rib eye, preferably dry aged and cooked to barely medium rare.