My Store

Dry Aged Porterhouse Steak

£17.60
£17.60
Sale
Weight

Porterhouse Steak

Full product description

Go big with a porterhouse steak—the showpiece cut that gives you sirloin on one side and a generous fillet on the other, divided by the signature T-shaped bone. It sears to a brilliant crust in a hot pan or on the BBQ, then rests juicy and tender. Keep it simple: salt, pepper, fierce heat, and a quick butter baste if you fancy. For sharing, carve each side off the bone after resting, slice, and serve with the bone for a bit of theatre.

Why you’ll love it

  • Two premium steaks in one: large fillet + sirloin

  • Bone-in for extra depth and spectacular presentation

  • Hot-and-fast friendly: pan, grill or BBQ

  • Butcher-cut for even thickness and reliable results

Cut details

  • From the short loin (bone-in), with a larger fillet section than a T-bone

  • Fillet (tenderloin) one side, sirloin (striploin) the other

  • Thickness/weight varies by batch

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp, pat dry. Season generously with salt & pepper.

  2. Pan + oven (best for thick cuts):

    • Sear in a very hot pan 2–3 mins per large face until well browned, plus the fat edge.

    • Transfer to 180°C (fan 160°C) for 4–10 mins, depending on thickness.

  3. Grill/BBQ:

    • High heat 2–4 mins per side to sear, then move to indirect heat to finish. Lid on.

  4. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

  5. Rest 8–10 mins. For sharing, carve both sides from the bone, slice, and plate.

Serving ideas

  • Peppercorn sauce with fries and watercress

  • Garlic–herb butter and roast mushrooms

  • Chimichurri with grilled asparagus

  • Tuscan style: rosemary, olive oil, lemon and flaky salt

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Do not refreeze once defrosted

FAQs

Porterhouse vs T-bone—what’s the difference?
Both share the same bone and two-muscle layout; porterhouse has a larger fillet section.

How do I cook a very thick porterhouse?
Sear hard, then finish gently in the oven or over indirect BBQ heat. Use a thermometer for precision.

Can one steak serve two?
Yes—ideal for sharing. Carve the sirloin and fillet from the bone after resting, slice, and share.