Never frozen, good in the fridge for 8-9 days after delivery.
Choose your delivery date at checkout. We cut-to-order the day it ships.
This steak is highly prized in leading steakhouses because this porterhouse cut is comprised of the largest portions of a tenderloin and New York steak.
The Porter & York porterhouse is cut from a primal cut called the short loin. This primal cut is located just after the rib primal and is one of the most well known parts of the animal. The Porterhouse steak is from the portion of the short loin that is closest to the sirloin section. The North American Meat Processors (NAMP) Meat Buyers Guide defines the Porterhouse as having a tenderloin that measures at least 1.25 inches in width parallel to the backbone of the steak (the “T” portion of the bone). The T-bone steak is what the rest of the steaks from the short loin are called. This name comes from the bone resembling a capital “T”.
The porterhouse steak is one of a kind and great for grilling or broiling.
Our Signature Recipe
Grilled Beef Porterhouse
It just so happens we have a custom recipe for this cut. Please feel free to use it and take all the credit!
Chef John Howie
The Perfect Grilled Porterhouse
Award winning Seattle chef John Howie shares his approach to the perfect porterhouse.