Porterhouse Steak

Approximately 1.5-2 lbs

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.

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