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.