Have your steak and eat it too with the Porterhouse! This massive cut contains both the filet mignon and the NY Strip, offering you maximum flavor and tenderness. Enjoy the widest range of tastes and textures, no matter which side of the bone you pick.
What is a Porterhouse Steak?
The Porterhouse is sourced from the short loin of a cow. Because of its specific location, the Porterhouse combines two classic steakhouse cuts into one terrific portion. On one side, you have melt-in-your-mouth Filet Mignon; on the other, a firm and ultra-flavorful New York Strip. Offering the best of both worlds this bone-in steak provides extra flavor and succulence.
How To Cook Porterhouse Steak?
For a perfectly tender and ultra crusty exterior, we recommend salting your steak up to 12 hours before cooking. Once salted, allow the steak to sit in your refrigerator uncovered; this step at once seasons the meat to its core while pulling out moisture for that perfect seared exterior.
Because our steaks are grass-fed, they are imbued with extra flavor, so there’s no need to worry about elaborate sauces or marinades. Simply season, sear, and enjoy! Browse our complete selection of grass-fed beef and order today.