The SRF American Wagyu Porterhouse includes both a savory New York strip and a tender filet mignon. The filet portion and overall weight is greater than our Wagyu T-bone. Average weight is 32 oz.
The SRF American Wagyu Porterhouse includes both a savory New York strip and a tender filet mignon. The filet portion and overall weight is greater than our Wagyu T-bone. Average weight is 32 oz.
Cut by Master Butchers
100% US Raised
Grass Fed, Grain Finished
The SRF American Wagyu Porterhouse has rich, fine marbling for a buttery texture and deep beef flavor. Each Porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. A filet mignon of at least 1.5” wide makes this a Porterhouse, instead of a T-bone steak. Grilling or broiling are excellent methods to prepare this American Wagyu steak. The filet side is naturally lean, so position it away from the heat source to cook both sides of the Porterhouse evenly.
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.
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.
Details
The SRF American Wagyu Porterhouse has rich, fine marbling for a buttery texture and deep beef flavor. Each Porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. A filet mignon of at least 1.5” wide makes this a Porterhouse, instead of a T-bone steak. Grilling or broiling are excellent methods to prepare this American Wagyu steak. The filet side is naturally lean, so position it away from the heat source to cook both sides of the Porterhouse evenly.
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.
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.
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
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.
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Frequently Asked Questions
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!
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.
What is SRF Black® and SRF Gold®?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black® and SRF Gold® grade above USDA Prime. The SRF Black® grades between a BMS 6 to 8; SRF Gold® is the highest marbled with a BMS score at 9+.
Overall rating: 4.7647057 / 5 from 306 reviews.
AI Generated Review Summary
The SRF American Wagyu Porterhouse Steak is highly praised for its rich marbling, deep beef flavor, and perfect texture. Customers appreciate the tender filet mignon and robust New York strip, though opinions on the filet size vary. The quality and cut are consistently lauded, making it a top choice for steak lovers.
"Incredible flavor, nice fat marbling and great flavor." — Mel
"They are the worlds best in my opinion Juicy and tender with amazing flavor." — Michael
"This was the best tasting steak I ever made." — Anonymous
Reviews
great cut of meat beautiful
"great cut of meat beautiful marbleing"
— Steve M. (5/5)
It was delicious
"It was delicious"
— Owen M. (5/5)
Amazing
"Amazing"
— James R. (5/5)
The tenderloin could have been
"The tenderloin could have been bigger !! But the flavor was perfect"
— Chef S. (5/5)
Tremendous quality steak
"Tremendous quality steak"
— Richard S. (5/5)
So delicious, a perfect steak!
"So delicious, a perfect steak! I souse vide to 124 degrees then both sides an edges in about 4-5 minutes. It was fabulous. We had enough for perfect steak to feed three. Very yummy."
— Ronald F. (5/5)
excellent steak, sous vide then
"excellent steak, sous vide then seared on grill was absolutely delicious"
