When titled, “The King of Steaks,” the Porterhouse steak speaks for itself. Cut from the loin area of the cattle, the Porterhouse offers a meaty strip steak on one side and a tender, buttery-soft Filet Mignon on the other side. You may ask, “What is the difference between a T-bone steak and a Porterhouse steak?” While both cuts are cut from the loin, the size of tenderloin section determines the Porterhouse classification. Profusely packed with flavor, you will be over the moon when your order arrives to your door step. Below are our Porterhouse offerings in Premium Angus, USDA Prime Wet Aged, and USDA Prime Dry Aged.
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Porterhouse Overview

The Porterhouse is one of those cuts of steak that’s bigger than life. You might not eat it all in one sitting, but that just means you can enjoy one of the many ways of reusing steak leftovers. It’s similar to the T-bone steak but contains more of the delicious Tenderloin area and only a small amount of Strip steak. It’s popular at steakhouses around the world and makes a big impact when served to guests for a special dinner. Most people find it quite tender and juicy, especially when cooked on the grill or with a sous vide method.

Porterhouse Grades

USDA Prime steak is always going to offer you the best dining experience. The Porterhouse may not live up to your expectations if it’s only a USDA Select graded product. Aside from the USDA grade, consider the breed of the beef since it plays a large role in both flavor and texture.

Premium Angus Porterhouse

Angus cows first became popular in Scotland when farmers realized the sturdy beasts were packing much more marbled fat into their meat. Now you can enjoy American-raised Angus beef with all the flavor and texture you expect from the breed.

USDA Wet Aged Porterhouse

Each wet aged steak is sealed in its natural juices for months, resulting in a flavor that can only be described as pure beef. It also improves the texture without making the meat fibers too soft.

USDA Dry Aged Porterhouse

A dry aged Porterhouse is a true experience. Diners praise the unique flavor that’s different from any other kind of steak. It develops slowly as the meat is aged and exposed to chilled age, resulting in a texture that’s denser than the wet aged steak.

Wagyu Porterhouse

Wagyu comes from breeds of cows that originated in Japan. The beef is some of the most highly marbled meat available for a soft texture that practically melts in your mouth.

How to Cook Porterhouse Guides

Whipping up a great Porterhouse steak isn’t hard because the cut features enough Tenderloin to stay tender no matter how you cook it. Try one of these easy methods that makes the most of the beef’s rich flavor.

Porterhouse Recipes

The Porterhouse might stand out all on its own, but there’s nothing wrong with some seasonings or toppings to dress it up even further. Make sure you’re choosing side dishes that bring out the best of the steak as well.

Porterhouse FAQ's

What 2 steaks make up the Porterhouse?

Just like the T-bone, the Porterhouse contains both Tenderloin and Strip steaks combined into one cut.

What’s different about the Porterhouse and T-bone?

T-bones come from the front section of the short loin, while the Porterhouse are cut from the rear.

Is the Porterhouse more than one serving?

Most people struggle to finish an entire Porterhouse in one meal with side dishes. It’s great for saving to use in dishes like steak sandwiches or tacos.