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Wagyu Dry-Aged Porterhouse

AMERICAN WAGYU

A special SRF Black® Porterhouse steak skillfully aged for 30 days or more. Each steak is full of uncompromising flavor and hand-cut for an enticing appearance. Average weight is 32 oz.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions.

Pioneers of American Wagyu

Cut by Master Butchers

Dry-Aged for 30+ Days

Our dry-aged SRF Black® Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the buttery aroma and intense flavor from our exacting dry-aging process. At two full pounds, this steak adds culinary drama to your table and is large enough to serve two or more.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, uses their proprietary method with strict protocols and quantifiable standards at every stage. Sub-primal cuts are aged in a climate controlled environment for a minimum of 30 days.

Average weight: 32 oz.

The Porterhouse includes a NY strip and a filet mignon. Since these two steaks cook differently, extra attention is required to prepare this cut.

The center T-bone prevents the Porterhouse from sitting directly on a pan, so it’s hard to pan sear this steak. Good methods for cooking the Porterhouse are grilling or broiling.

Set up your grill for two-zone cooking and bring the Porterhouse to the desired temperature on the “cool” side. Add a final sear on the “hot” side.

For preparing indoors, use the reverse sear method and bring the steak to temperature in the oven at a low setting of 250°F to 275°F. When the Porterhouse reaches your desired temperature, remove it from the oven and add the final sear under a hot broiler.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

Our dry-aged SRF Black® Porterhouse heightens this classic steak to something truly exceptional. Each hand-cut Porterhouse showcases the rich, fine marbling and hearty flavor unique to our American Wagyu beef and adds the buttery aroma and intense flavor from our exacting dry-aging process. At two full pounds, this steak adds culinary drama to your table and is large enough to serve two or more.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, uses their proprietary method with strict protocols and quantifiable standards at every stage. Sub-primal cuts are aged in a climate controlled environment for a minimum of 30 days.

Average weight: 32 oz.

Cooking Tips

The Porterhouse includes a NY strip and a filet mignon. Since these two steaks cook differently, extra attention is required to prepare this cut.

The center T-bone prevents the Porterhouse from sitting directly on a pan, so it’s hard to pan sear this steak. Good methods for cooking the Porterhouse are grilling or broiling.

Set up your grill for two-zone cooking and bring the Porterhouse to the desired temperature on the “cool” side. Add a final sear on the “hot” side.

For preparing indoors, use the reverse sear method and bring the steak to temperature in the oven at a low setting of 250°F to 275°F. When the Porterhouse reaches your desired temperature, remove it from the oven and add the final sear under a hot broiler.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

"Excellent! Everything I have purchased from Snake River Farms has been top notch!"

"Excellent marbling! Excellent flavor!"

"Great flavor, tender, juicy and simply delicious!!"

"Our new go to for a great steak!"

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"Absolutely the best in terms of tenderness and consistently delicious."

"Never disappointed no matter what cut."

"We are over the moon pleased with our beef."

PRIMAL CUT GUIDE

The Loin

The source of steakhouse favorites, the loin is prized for its tenderness, rich flavor, and iconic cuts like filet mignon, New York strip, porterhouse, and T-bone.

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is dry-aged beef?

Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.

Wet-Aged vs. Dry-Aged

At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.

What is the difference between a porterhouse and a t-bone?

The porterhouse is really two steaks in one. Each porterhouse has a filet mignon and a New York strip separated by a T-shaped bone. The large filet side, in the rear area of the loin subprimal, makes the porterhouse. The T-bone is cut closer to the front giving this cut a smaller portion of the tenderloin.

How to cook a porterhouse steak

Allow the steak to thaw completely in the refrigerator. This will take several hours. Overnight is best.

Remove the steak from the package and pat dry. Generously season both sides with salt and pepper.

Heat a heavy skillet over medium-high heat. Once the skillet is up to temperature, sear Porterhouse 2 minutes per side. If the steak sticks to the skillet, it’s not ready to turn. Wait a few more seconds and it will release on its own.

Remove the Porterhouse from the skillet and place on a cutting board. Cut the New York strip side (the larger of the two sections of steak) off the bone, then slice into thick, 1" slices. Repeat with the smaller tenderloin (filet mignon) side. Reassemble the steak on the skillet and place 3 pats of butter on top.

Place the steak into the oven and allow to cook for about 8 minutes for medium rare. The steak will cook quickly, but since it is sliced, you can take a look at the color of the steak. You can also use your trusty thermometer, but we’ve found it’s not an accurate measure when the steak is cut apart.

Remove from the oven, place on a serving platter and spoon the melted butter and juices on top. Bring steak to the table. Once the cheering has died down, devour!

Customer Reviews

Overall rating: 4.6986303 / 5 from 73 reviews.

AI Generated Review Summary

Customers highly praise the Wagyu Dry-Aged Porterhouse for its exceptional flavor and quality. The steak is described as amazing and excellent, making it a standout choice for serving two or more people.

Summary topics

Repeat Purchase (19%): Customers keep praising the product, stating they will buy it again and are planning to buy again.
Porterhouse Quality (17%): A significant amount of customers expressed satisfaction with the porterhouse, praising its flavor and quality.
Steak Quality (38%): A substantial number of customers raved about the steak, describing it as amazing, excellent, and the best they have ever had.
Flavor Quality (34%): A substantial number of customers stated that the flavor of the steaks was incredible and amazing.

Review topics: ["flavor","price","texture","order","solution","steak","porterhouse","meat","cut","aging","salt","srf"].

Review highlights

"Amazing steaks, great packaging, will order again" — Morgan B.
"Flavor was amazing with a simple salt and pepper seasoning." — Christopher S.
"A great steak with extraordinary flavor." — Robert W.

Reviews

Excellent, probably the best steak

"Excellent, probably the best steak I have ever made."

— William B. (5/5)

Great Porterhouse, flavor and texture

"Great Porterhouse, flavor and texture amazing"

— Robert M. (5/5)

Delicious

"Delicious"

— Dave W. (5/5)

Really great all around. Great

"Really great all around. Great flavor will definitely order again"

— kevin c. (5/5)

5 stars. Amazing. Pricey but

"5 stars. Amazing. Pricey but I enjoyed this more than any porterhouse so I’m Happy"

— Michel R. (5/5)

Wow

"Wow"

— Michael J. (5/5)

One of my favorites from

"One of my favorites from SRF!"

— Chad M. (5/5)

My New Year’s resolution for

"My New Year’s resolution for 2025 is to try every Snake Rivers Farm product, and I hadn’t previously tried any of the dry-aged steaks. Was not disappointed. The porterhouse was delicious and gave me a new appreciation for what dry aging can do for the flavor of a steak."

— David S. (5/5)

The highlight of our family’s

"The highlight of our family’s Christmas dinner!"

— Theresa S. (5/5)

It was absolutely delicious, I

"It was absolutely delicious, I will buy again."

— Andrew E. (5/5)