Porter House 1.25” thick

Porterhouse Steak is cut from the short loin of the animal, the same prized section that produces filet mignon and KC strip steaks. What makes the porterhouse unique is its large T-shaped bone that separates two premium steaks—a tenderloin on one side and a strip steak on the other.

This cut delivers the perfect balance of tenderness and bold beef flavor, making it one of the most sought-after steaks for grilling and special meals.

Unlike many grocery store steaks sourced from large industrial feedlots, our beef comes from responsibly raised cattle on small American farms, producing beef with cleaner flavor, superior quality, and natural richness.

With its generous size and exceptional quality, porterhouse steak is ideal for sharing or for anyone wanting a true steakhouse-quality meal at home.

Best Cooking Methods

Porterhouse steak is best cooked using high heat grilling, cast-iron searing, broiling, or reverse searing. Because the steak contains two different cuts, cook to medium-rare or medium for the best balance of tenderness and flavor.

Allow the steak to rest several minutes before slicing.