Porterhouse Steak
Porterhouse Steak
cooked Prime Porterhouse Steak sliced on cutting board
Porterhouse Steak

Porterhouse Steak

Double R Ranch

$79.00

The USDA Prime Porterhouse is a favorite of serious beef fans everywhere and boasts a long list of positive attributes: it's large in size, has the bone intact and has both a filet mignon and New York strip. Average weight is 1.75 lbs.

Grade:
Beef Grading

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Cut by Master Butchers

Cut by Master Butchers

Family-Owned & Operated

Family-Owned & Operated

Namesake Brand

Namesake Brand

Details

Cooking Tips

Beef Grading

The Porterhouse is a generous size and weighs about 1.75 pounds. It’s actually “two steaks in one” since each Porterhouse contains both a tender filet mignon and a meaty New York strip. The USDA Prime grade assures each steak is superbly marbled, juicy and a savory flavor.

These beautiful USDA Prime steaks are large enough to share and will make short work of the biggest appetites at your dinner table. Order these Prime steaks online for dinner to your doorstep. 

Average weight: 1.75 lbs.

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 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! 

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.

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