Porterhouse Steak (Frozen)

The porterhouse steak is cut from the rear end of the short loin primal, which is located in the middle-upper section of the cow's back. This primal cut contains both the tenderloin muscle (filet mignon) and the strip loin muscle (New York strip steak), separated by a T-shaped bone. The porterhouse is distinguished from a T-bone steak by having a larger portion of tenderloin muscle.

The steak typically has generous marbling throughout, contributing to its tenderness and flavor.

Porterhouse steak offers a luxurious combination of tenderness and juiciness. The tenderloin side of the steak is exceptionally tender, with a melt-in-your-mouth texture, while the strip loin side has a firmer texture with a satisfying bite. When cooked properly, both sides of the steak remain tender and flavorful.

Porterhouse steak can be prepared using various cooking methods, including grilling, broiling, pan-searing, or sous vide. Due to its thickness and the presence of two different muscles, it is important to cook it evenly to ensure both sides reach the desired level of doneness.

Approximately 1.5-2 lbs

*All steaks are wet-aged for 21 days to enhance the tenderness and flavor of the beef