Beef Porterhouse Steak

Porterhouse steaks are cut from the rear portion of the short loin, located along the upper back of the beef. A distinctive T-shaped bone separates two prized muscles: the strip loin on one side and a generous portion of tenderloin on the other.

Similar to a T-bone steak, the porterhouse features a larger tenderloin section, giving you two different steak experiences in one cut.

Flavor & Texture

The porterhouse offers the best of both worlds. The New York strip side delivers rich, robust beef flavor with a firm yet tender bite, while the tenderloin side provides a delicate, buttery texture and exceptional tenderness.

Best Cooking Methods

• Grill: Cook over medium-high heat, using indirect heat as needed for thicker steaks, to develop a flavorful crust.

• Cast-Iron Skillet: Pan-sear and finish in the oven with butter, garlic, and fresh herbs.

• Reverse Sear: Slowly cook thicker steaks before finishing with a high-temperature sear.

• Broil: Cook under high heat for a beautifully browned exterior and juicy center.

For best results, use a meat thermometer and allow the steak to rest before slicing. The tenderloin side may cook faster than the strip side. USDA recommends cooking whole beef steaks to an internal temperature of 145°F with a 3-minute rest.

Product Details

• Package Weight: Approximately 1.5 lbs

• Cut: Bone-in beef porterhouse steak

• Includes: New York strip and tenderloin separated by a T-shaped bone

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Steak sizes, thickness, and package weights may vary slightly. Listed weight includes the bone.