Porterhouse Steak - Dry Aged 21 Days

The Porterhouse is comprised of a strip steak and tenderloin steak, one each side of the central bone.The meat is heavily marbled with fat. Cut 1.25" thick. 

What's the difference between a T-bone and a Porterhouse? For some butchers, chefs, and restaurants, there is no difference; many people use the names interchangeably.

However, the difference lies in the size of the tenderloin section. The Tenderloin section of a Porterhouse is larger.

USDA inspected. Frozen and vacuum sealed. Ethically raised on pasture, without the use of synthetic chemicals, hormones, or antibiotics.

Pasture Raised Steak Tips:
• DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must.
• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.
• Our Pasture Raised Beef is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source “early”.
• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.