Cuts · Steak
Porterhouse
The big T-bone — lean but tender. Bigger tenderloin side, built to share.
$50.00 each
avg 22–26 oz
SKUs are seeded with each harvest. We'll email you the day this hits the catalog.
About this cut
A porterhouse is a T-bone cut from further back in the short loin, where the tenderloin muscle widens out. By USDA definition the filet portion has to be at least 1.25 inches wide at its thickest point — anything narrower and it's just a T-bone. That extra real estate of tenderloin makes the porterhouse the date-night, anniversary, "we're feeding two people one steak" cut on the catalog.
Why Piedmontese matters here
A porterhouse is a lot of meat to ruin if you cook it wrong. Piedmontese widens the margin: the strip side stays juicy without leaching grease, the filet side stays tender without cottoning out, and the bone-in marrow flavor reads as cleaner and beefier because there's less mineral-y feedlot fat in the rendering. It eats like a steak that respects the occasion.
How to cook it
Recommended method
Two-zone grill or oven-then-sear. Reverse-sear at 250°F until 115°F internal, then ripping-hot cast iron or grill grates 1 minute per side for the crust. Rest 5–8 minutes.
Internal temp targets
- Rare: 120°F
- Medium-rare: 130°F (recommended for Piedmontese — leanness rewards lower temps)
- Medium: 140°F
- Well-done: 160°F (not recommended — Piedmontese will dry past medium)
Want this in your freezer?
Subscribe and we'll let you know the day porterhouses hit the catalog.