Porterhouse Steak
Our Porterhouse Steak is a classic, well-marbled cut found in upscale steakhouse menus. This steak contains two juicy and tender portions - the strip and the tenderloin - connected by a T-shaped bone. The tenderloin portion alone measures 1 ¼ inches or larger in diameter, making this cut big enough to share with a loved one.
The Porterhouse is a primal cut 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 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 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.
Two Options Available:
- Organic Grass Fed & Finished Beef: Certified USDA Organic cattle are raised on 100% organic grass from weaning while grazing in open pastures, never in a feedlot. This results in 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, these cuts offer top-notch quality that you can enjoy at home. 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
- Preheat oven to 425 degrees.
- 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 a rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing.
Customer Reviews:
- "Trusted source of our meat": Customers appreciate the local, grass-fed, and finished beef, noting its freshness and taste.
- "My favorite steak": Described as high-quality meat that's worth the investment.
- "Delicious Porterhouse": Praised for both quality and easy delivery.
- "Fantastic": Customers can taste the difference in quality.
- "Exceptional": Consistently satisfying across multiple orders.
- "So delicious": Considered worth every penny, especially for special occasions.
- Some customers noted: One reviewer suggested more fat could be trimmed and found it less tender than expected for a premium cut.
The Prosper Meats Difference:
- Family-Owned Colorado Ranch: We take pride in our heritage and the quality of our products.
- Ethical and Sustainable: Our commitment to ethical farming practices ensures you can feel good about your purchase.
- Consistent Quality: Customers frequently highlight the superior quality compared to store-bought alternatives.
Order your Porterhouse Steak from Prosper Meats today and enjoy the rich, natural flavors of Colorado's finest beef. Whether you prefer the lean, grass-fed option or the rich, steakhouse-quality cut, our Porterhouse Steaks are sure to impress with their exceptional taste and quality.
More Information:
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 Ruiz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef:
