Dry-Aged Porterhouse Steak
Dry-Aged Porterhouse Steak
Dry-Aged Porterhouse Steak
Dry-Aged Porterhouse Steak
Dry-Aged Porterhouse Steak

Dry-Aged Porterhouse Steak

Double R Ranch

$109.00

Dry-aging enhances the natural attributes of this USDA Prime Porterhouse sourced from premier Northwest beef and carefully dry-aged. Each steak is hand-cut each steak to 32 oz.

Grade:
Beef Grading

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Namesake Brand

Namesake Brand

Cut by Master Butchers

Cut by Master Butchers

Proprietary Dry-Aged Process

Proprietary Dry-Aged Process

Details

Cooking Tips

Beef Grading

Dry-aging further enhances each steak’s richness by removing moisture and concentrating its natural essence. The Porterhouse contains both a tender filet mignon and a meaty New York strip to please every steak lover at your table. The perfect steak to make an occasion more special and also great for gift giving. 

This dry-aged beef represents a premier level for our USDA Prime steaks. Our partner, Prime Food Distributor, employs a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. 

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.  

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

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

CATTLE FEEDING

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 top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

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.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

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! 

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