Our Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.
There are only a few ways to make perfect better.. and we think Dry Aging is one of them as it adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.
This steak has been dry aged for at-least 45 days, but usually for 55-65 days.
Source: US MidWest
Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime
Average Serving Size: Male 12 Oz (1/2 steak) / Female 8 Oz (1/3 steak)
Recommended Doneness: Medium-Rare, Medium, Medium-Well
Best Cooked: Grilled, Cast-Iron, Oven
The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.
Suggested Reads on cooking Porterhouse:
10 Steps to Grilling the Perfect Porterhouse (via BBQ Bibble)
Perfect Porterhouse Steak (via Bon Apepetit)
The Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a "T" shaped bone.