Someone who knew how to dry-age the meat and then either cut the steak on a
bias to thicken the tenderloin or use an uneven fire.

Somewhat more historical answer: someone with a really good saw, probably in
the early twentieth century.

Somewhat less precise historical answer: a butcher's apprentice who kept
going after cutting all the good porterhouse steaks.


--
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
www.ethnicook.com
www.historycook.com


"Opinicus" > wrote in message
...
> What's the logic behind this cut? The tenderloin side is overdone before
> the striploin side is edible.
>
> Who invented this?
> --
> Bob
> http://www.kanyak.com
>