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Porterhouse Steak

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Our Porterhouse Steak is a classic and well-marbled cut that is often found in upscale steakhouse menus. This steak contains two juicy and tender portions - the strip and the tenderloin - that are connected by a T-shaped bone. With the tenderloin portion alone measuring 1 ¼ inches or larger in diameter, this cut is big enough to share with a loved one.

The Porterhouse is a primal cut that comes from the Loin Primal region located just below the backbone. When prepared on the grill or in the oven, this cut delivers a bold and savory flavor that is sure to satisfy any steak lover's appetite.

Our Porterhouse Steaks are packaged individually, making it easy to portion out for a single serving or to share with someone special.

For a classic preparation, season the steak with salt and pepper and grill to your desired level of doneness. You can also add your favorite marinades or rubs to create unique and flavorful profiles. Serve with your favorite sides and enjoy a restaurant-quality meal at home.

Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill.  Pure Genius! 


Also watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef:


Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.


Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.


Seared Porterhouse Steak


1 2-pound bone-in porterhouse steak (about 2 inches thick), room temperature

Coarse salt and freshly ground pepper

1 tablespoon unsalted butter, room temperature


  1. Preheat oven to 425 degrees.
  2. Heat a large cast-iron over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing.

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