Porterhouse Steak

Two premium cuts. A generous filet portion. An impressive dinner.

Porterhouse brings together New York Strip and Filet Mignon in one impressive bone-in steak. The strip offers bold flavor and a substantial bite; the tenderloin brings exceptional tenderness.

Cut from the loin with a larger tenderloin portion than a T-Bone, our Porterhouse averages approximately 1¾ pounds and is typically cut at least 1½ inches thick. Actual weight and thickness vary.

This is a wonderful steak to share, carve at the table, or serve for a special occasion. Availability is limited by the number of these cuts on each animal.

Our Most Important Ingredient: Time

We raise our cattle for more than 36 months, often around 42 months. Giving them time to mature helps develop deep beef flavor, natural marbling, and a substantial, satisfying texture.

Our cattle move to fresh pasture daily during the grazing season. They eat diverse grasses and other pasture plants on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage nourish them through cooler months.

100% grass-fed and grass-finished throughout their lives. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.

Our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh. This premium steak reflects years of patient care.

Dry Brine Before Cooking

Thaw in the refrigerator, unwrap, and pat dry.
Salt both faces and all exposed meat edges evenly.
Refrigerate uncovered on a rack over a tray for 12–24 hours.
Pat away any remaining moisture before cooking. Add pepper or other seasonings without repeating the full salt application.

An overnight dry brine seasons the meat and helps create a dry surface for a better crust. Longer brining must fit within the steak’s total refrigerated handling window.

Reverse Sear for a Porterhouse at Least 1½ Inches Thick

Measure your steak first. Reverse searing lets the thick center cook gently before the final hot sear.

Preheat the oven to 225–250°F.
Place the steak on a rack over a baking tray.
Check both the strip and tenderloin with a thermometer, avoiding the bone. Begin searing roughly 10–15°F below your intended final temperature.
Brown both faces in a very hot skillet or over a hot grill, then briefly sear the fatty edge.
Recheck both portions. Finish over gentler heat if needed, keeping the tenderloin away from the hottest area if it is cooking faster.
Rest for 5–10 minutes. Cut each portion away from the bone and slice each separately across its grain.

For a steak under 1½ inches thick, use a direct sear followed by gentler heat as needed. On the grill, two heat zones help you manage the two different cuts.

Dry Aging & Optional Wet Aging

Our beef is already dry-aged before it is cut and packaged. That aging develops flavor and tenderness before the steak reaches your kitchen.

Wet aging is a separate process in which beef stays in its original vacuum packaging under controlled refrigeration. Additional aging is optional, not a required step.

For an especially tender and flavorful steak, we like to wet age it for 21–28 days. Thaw the steak and leave it unopened in its original vacuum-sealed package in a refrigerator maintained at approximately 35°F, flipping the package every few days. After wet aging, you can cook the steak directly or combine wet aging with the dry-brining method below. When properly refrigerated and the vacuum seal remains completely intact, this extra time can produce an outstanding steak.

Doneness & Storage

Common culinary ranges are rare 120–125°F, medium rare 130–135°F, medium 140–145°F, medium well 150–155°F, and well done 160°F or higher. We prefer medium or below for eating quality.

Keep frozen until needed. Thaw in the refrigerator at 40°F or colder. Cook within 3–5 days after thawing unless confirmed package-specific instructions say otherwise. Include dry-brining time in that window.

New York Strip. Filet Mignon. One remarkable steak.