{"product_id":"beef-porterhouse-steak","title":"Beef Porterhouse Steak","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003ePorterhouse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSimilar to a T-bone steak, the porterhouse features a larger tenderloin section, giving you two different steak experiences in one cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFlavor \u0026amp; Texture\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eBest Cooking Methods\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrill:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cook over medium-high heat, using indirect heat as needed for thicker steaks, to develop a flavorful crust.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCast-Iron Skillet:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pan-sear and finish in the oven with butter, garlic, and fresh herbs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eReverse Sear:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Slowly cook thicker steaks before finishing with a high-temperature sear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBroil:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cook under high heat for a beautifully browned exterior and juicy center.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFor 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 \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e145°F with a 3-minute rest\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eProduct Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-spread=\"false\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePackage Weight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 1.5 lbs\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCut:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bone-in beef porterhouse steak\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIncludes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e New York strip and tenderloin separated by a T-shaped bone\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAging:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Dry-aged for 21 days\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePackaging:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vacuum-sealed and frozen\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInspection:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e USDA inspected\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSource:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Farm-raised beef from Clover Leaf Farm Meats in South Carolina\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eSteak sizes, thickness, and package weights may vary slightly. Listed weight includes the bone.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Clover Leaf Meats","offers":[{"title":"Default Title","offer_id":67718333333801,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/9501\/4441\/files\/porterhouse.png?v=1793461908","url":"https:\/\/cloverleafmeats.com\/products\/beef-porterhouse-steak","provider":"Clover Leaf Meats","version":"1.0","type":"link"}