Porterhouse

The Porterhouse is a T-bone steak cut from the rear section of the short loin. The bone divides it into two distinctly different parts: on one side, the New York Strip—a firm, flavorful roast beef cut; on the other, the Filet Mignon—the most tender and leanest part of the tenderloin. It is the large size of the tenderloin cut that distinguishes the Porterhouse from a regular T-bone.

Two different textures, two distinct flavors—all in one cut. The roast beef offers an intense, meaty beef flavor, while the tenderloin delights with its velvety tenderness. A steak meant to be shared, perfect for a group feast.

Cooking a Porterhouse requires attention—both cuts have different structures and cook at different rates. It’s best to cook it on a very hot grill or in a cast-iron skillet, positioning the steak so that the tenderloin is closer to the edge and away from the direct heat. Target internal temperature: 55–57°C (medium rare). Be sure to let it rest for at least 10 minutes before slicing.

Available in 600 g and 1000 g portions.