The Porterhouse Steak is great because it is really a combination of two very different steaks: The Filet Mignon and The NY Strip Steak. The Filet Mignon is the most tender cut of beef and the NY Strip is one of the most flavorful cuts. It’s the perfect steak when you want the best of both worlds.

===

This Package Includes ONE USDA Prime Black Angus Porterhouse Steak

Select your desired thickness
Meat Beef
Breed Black Angus
Grade Prime
Primal Short Loin
Type Dry Aged Steak
Individually Vacuum Packed

===

Ingredients

Maldon or another flaky sea salt (½ tablespoon per pound of meat)
Freshly ground pepper (black pepper or a blend of red, white, and black)

FOR STEAKS THAT ARE 1 INCHES THICK

Pat the Porterhouse steaks dry with paper towels
Generously season both sides of the steaks.
Heat a cast-iron skillet over high heat 5 to 6 minutes.
Cook for 2 minutes on each side pressing the Porterhouse steaks down gently to help them develop a good sear.
Cook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each
Remove the Porterhouse steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.

FOR Porterhouse

Porterhouse STEAKS THAT ARE 1½ INCHES THICK

Preheat the oven to 450°F.
Pat the Porterhouse steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
Heat a cast-iron skillet over high heat for 5 to 6 minutes.
Cook Porterhouse steaks in the pan and sear for 2½ to 3 minutes on each side
press the porterhouse steaks down gently to help them develop a good sear, until they are deep brown on both sides.
Take the Porterhouse steaks out of the pan and put to rest for 10 minutes on baking sheet
Put the Porterhouse steaks in the oven for 8 minutes.
Reduce the temperature to 350°F and cook for another 5 minutes until the internal temperature registers 125° to 130°F
Remove the Porterhouse steak from the oven and rest for 7 to 10 minutes before serving.

FOR Porterhouse STEAKS THAT ARE 2 INCHES THICK:

Preheat the oven to 450°F.
Pat the Porterhouse steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
Heat a cast-iron skillet over high heat for 5 to 6 minutes.
Put the Porterhouse steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
Using tongs, pick up the Porterhouse steaks and hold their edges against the pan, turning them in order to sear all the edges.
Take the Porterhouse steaks out of the pan and put them on a baking sheet
When you've seared all your Porterhouse steaks, put the baking sheet in the oven for 10 minutes.
Reduce the oven temperature to 300F and cook the Porterhouse steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes
Remove the Porterhouse steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.

===

Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
When you receive your order you should immediately refrigerate all meat items
We recommend that you eat all meat products within 1 week of arrival for best results
Once items are removed from the plastic, they should be consumed within 48 hours

===

Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
Orders cannot be shipped to P.O. Boxes.
Have more questions about Shipping? Read our Shipping FAQ page.