raw dry-aged porterhouse steak on plate

Wagyu Dry-Aged Porterhouse

American Wagyu

$159.00
Grade:

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.

Pioneers of American Wagyu

Pioneers of American Wagyu

Cut by Master Butchers

Cut by Master Butchers

Dry-Aged for 30+ Days

Dry-Aged for 30+ Days

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

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime. 

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms. 

Grading chart showing all grades and their marbling ranges

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

  • RANCHING

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks. 

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Frequently 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!