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. Hungry for more? Watch our co-founder James explain this cut.
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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.