Porterhouse Steak

The Porterhouse is a well-marbled classic steakhouse cut. It contains two juicy and tender steaks - the strip and tenderloin - that are connected by a T-bone. This cut is big enough for two as the tenderloin portion alone is 1 ¼ inches or larger in diameter.

The Porterhouse is a primal cut in the Loin Primal region just below the backbone. This cut is big on flavor and serves up a delicious meal on either the grill or the oven.

Our Porterhouse Steaks are packaged individually.

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.

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

Ingredients

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

Directions

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.