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Need ideas? Look at how our friend @certified.creole.bbq made his Dry Aged Porterhouse
Need ideas? Look at how our friend @certified.creole.bbq made his Dry Aged Porterhouse
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. 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.
Our USDA Prime Porterhouse is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable; these steaks are VERY dry aged. The funk will be strong.
Learn more about our dry aging process here.
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.
Excellent..never had a bad cut from yhem
This is one of the best dry aged steaks I've had!
It was amazing, tender and flavorful.
Aged to perfection!
This was my very first time trying a dry aged steak. Was a nice cut. Thick cut and very well marbled to. Came out tender and had good amount of juice. Had a very different taste and smell to it. I wanted to try the dry age meat it was good but I prefer normal steaks. But definitely give this a try
Although the steak was smaller in size than the one shown in the picture, the flavor was on point and it was filling. It was tender and delicate while still bold on steak flavor. I would like to see you guys sell this steak the way it's meant to be....HUGE. Give us a 32oz option!!
This porterhouse steak was so good and tender. We had to cook it well done because I’m pregnant but it was still amazing. Yummy and a little funky from the dry age - just perfect!
Was very good! I will purchase again.
I’m trying the ribs today
