This monster-sized steak is cut a minimum of 2 inches thick, and can weigh 2.75 LBS on average. This famous steakhouse cut combines the juicy marbled goodness of a New York Strip and the tenderness of a Filet. Like all of our steaks, the Porterhouse is dry aged, leading to an extra flavorful and tender cut.
Porterhouse is cut from the loin of the beef and is made up of two different muscles, the Tenderloin/Filet and the Strip, connected by the famous t-shaped bone. To be considered a Porterhouse, the cut must contain at least 1.25" of Filet, but we take it a step further requiring a minimum of 1.5".
You’ll want to cook this one high and fast. Preheat your grill to get a quick sear, then move to indirect heat until the internal temperature reaches 130°. We suggest keeping this one on the more rare side so that the filet remains tender.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process