Porterhouse Steak

Cut to at least a 1.5" thickness from the center of the loin, this is a HUGE steak! In fact, it is one of the very best steaks we offer and is always in short supply due to high demand and the limited number per beef. With the beefy NY Strip Steak on one side of the bone, and a melt in your mouth tender Filet Mignon on the other side, this steak combines the best of both worlds.

A truly great steak requires only a little salt for preparation (and maybe pepper if you prefer that). But we have a secret ingredient that creates some of the most intense beef flavor you'll ever experience. It's not something you'll find in your spice rack and you certainly can't sprinkle it on. In fact, it's something you can't even touch. Our secret ingredient is TIME. While quickly grown beef that most consumers are familiar with might deliver some tenderness, it will always fall short on flavor. The sad fact is that most feedlot beef is often processed at 14 months of age, with the only goals being low cost and tenderness. Additionally, most grass fed beef producers will process at 18 months of age, creating beef without flavor or marbling. This is not the true nature of beef though. Much like wine, this quick growth will never create flavor. We want OUR cattle to have the necessary time to fully grow, finish, and develop INCREDIBLE flavor. We are unique, NEVER rushing the growth process. That's why our cattle grow super slowly on grass for 30-36 months before harvesting! We invest a serious amount of time in raising our beef to ensure it ALWAYS far surpasses what you imagine a steak can taste like. There are no shortcuts to perfection - we've developed our process over 30 years, ensuring consistent results every time. This process creates a far superior steak to any other grass fed (or grain fed) standard. Raising our beef to physiological maturity creates meat that has more muscle fibers and therefore more chew.  This is truly mature beef, how
it's supposed to be - it's what the world ate prior to the advent of grain & hormone fed feedlots who raise meat from shockingly young animals.  If you're looking for floppy, jello like steaks that can be cut with a fork, this isn't it.  But if you're looking for real beef flavor and texture from truly "finished" cattle, you've found it.

* For best results, we like to Wet Age the steak in the original vacuum sealed packaging, unopened for 21 to 35 days in the refrigerator at 35 degrees, flipping the package every few days. If short on time, a 3 day Dry Brine works well before cooking using the Reverse Sear method listed below.

Dry Brining:

Start with a steak that’s at least one inch thick. Remove thawed steak from packaging. Generously season with kosher salt on both sides. Lay it on a rack above a foil-lined tray, uncovered, and put into your fridge (35 degrees) for 1-3 days.

Reverse Sear:

Allow the steak to sit at room temperature for at least 30 minutes before cooking using the following "reverse sear" method: 

1. Preheat oven to 275F.
2. Season the steak with salt on both sides.
3. Place well seasoned steak on a cooling rack over a foil lined sheet pan
4. Put in oven and cook til an internal temp of 120F depending on your preference of “doneness”. Verify temperature with an instant read probe thermometer.
5. Remove when at temp and rest for 10-15 minutes under foil
6. Preheat a skillet or heavy based pan (cast iron is preferred) to VERY hot temperatures. A non-stick pan is NOT recommended.
7. Sear steak for one minute on each side
8. Serve immediately

Steak Cooking Chart

Keep in mind that internal temperatures will continue to rise after removing any cut of meat from the heat source.  We usually suggest removing from the heat when you are about 10 degrees under the target temperatures listed below.  Our recommendation is to never cook beyond medium.  Overcooking increased shrinkage and decreases tenderness.

Rare - 120°F to 125°F

Medium Rare - 130°F to 135°F

Medium - 140°F to 145°F

Medium Well - 150°F to 155°F

Well Done - 160°F