Name: Chicago Style Steak - Angus Porterhouse Steaks | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSC155 2 20oz
Price: 149.95 USD
Availability: InStock
Rating: 4.8 (44 reviews)

Item # PSC155 2 20oz

Premium Angus Beef

Porterhouse

$149.95

$209.99

Size:

2 (20oz) 4 (16oz) 4 (18oz)

Variant

Buy 2 or more to save an extra 20%

Use Code: SIR159
To receive 6 FREE 6oz Premium Angus Top Sirloins on $159+
This Offer Expires:x

Description

Premium Angus Porterhouse

These USDA graded Premium Angus Choice Porterhouse have always been a favorite of steak lovers. At a competitive T-Bone steak price this cut has a size that will satisfy any appetite while encompassing two different cuts all in one steak. On one side is a generous portion of the rich and meaty strip loin cut from the end of the short loin. On the opposite side of the bone is a rich buttery melt-in-your-mouth Filet Mignon.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Premium Angus Porterhouse

Every porterhouse we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our porterhouses are among the most flavorful, juicy, and tender filet mignons you'll ever eat. They're the same amazing porterhouses you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

It doesn't get any bigger or better than the king of steaks - the Porterhouse. Our Premium Angus Beef Porterhouse Steaks are wet aged to perfection, and cut from the end of the short loin. Our delicious Chicago style Porterhouse steak includes the entire portion of a meaty strip loin (Boneless Strips) and the buttery soft tenderloin (Filet Mignon).

Time To Celebrate!

Whether you prefer the lean New York Strip or the ever tender Filet Mignon - you're getting both in one steak! Now it's time to decide who's going to enjoy "King of Steaks" with you and impress them with your cooking skills.

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Porterhouse Wine Pairing

The Porterhouse steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It's also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the Porterhouse. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly