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(1) 20 oz. steak

Our Black Angus Porterhouse is about as good as steak gets. Cut from the wider back end of the short loin, the t-shaped bone separates a large piece of tenderloin and generous strip steak. As beautiful to serve as it is tasty to eat, this steak feeds a crowd, but we won’t judge if you want it all to yourself.

*All products shipped frozen and are raw unless otherwise noted.

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Season generously with salt and pepper after the meat has come to room temperature. For best results, sear on high heat for 4-5 minutes (on each side). Reduce heat by moving to a cooler spot on the grill or into the oven preheated at 375° F, cooking to desired internal temperature. Always allow steak to rest, place on tray and cover for about 5 minutes - then slice and enjoy.


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A Porterhouse is a single cut that incorporates a piece of the Short Loin primal (strip steak) and a piece of the front section of the tenderloin, connected by a t-shaped lumbar bone. The strip section is bold tasting and leaner while the tenderloin is more tender. Porterhouses are distinguished from the similar-looking T-Bone Steak by having a tenderloin section that is greater than 1.25” at its widest.

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