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Grass Fed Beef Porterhouse Steak
Regular price$41.90
Unit price
/per
Our suggestion would be to season your porterhouse steaks simply, with salt, pepper and rosemary. They should be cooked on a sizzling hot BBQ and then served medium-rare
Grass Fed Beef Porterhouse Steak
Regular price$41.90
Unit price
/per
2 x 300g steaks per tray
DESCRIPTION
Our grass-fed porterhouse steak is the cut. The meat has a beautiful buttery tenderness and bold flavour, making it the ideal main course for those you want to impress. No doubt you can tell it is a personal favourite. The steaks are approximately 300g each. Two steaks per tray.
Our suggestion would be to season your porterhouse steaks simply, with salt, pepper and rosemary. They should be cooked on a sizzling hot BBQ and then served medium-rare
The porterhouse is what we call a composite steak: the cut is, in fact, two steaks attached by a T-shaped bone. The smaller of these two steaks is the tenderloin, and the larger is the top loin (known in the States as the New York Strip.)
Peter Bouchier’s butchers have deboned the porterhouse, offering you two thick, succulent steaks.
As you can imagine, a single porterhouse steak offers quite a bit of meat and can be a challenge for even the famished eater. It is entirely possible to feed two with a single porterhouse. Easier said than done. After all, who like sharing their steak?
What's so great about Grass Fed Beef Porterhouse Steak
You do not choose a porterhouse because you are a light eater. You choose a porterhouse because you feel brave.
When ordering porterhouse beef steak from your butcher, there are three qualities you must look for. The first is the thickness of the cut. We believe a porterhouse should be at least 1.5cm thick; anything thinner is a poor joke, and anything thicker risks becoming a chore to cook properly. The second quality is the freshness of the meat; it should go without saying that the fresher, the better. Finally, we come to the marbling. A good porterhouse should be veined with white fat, which will render during cooking to flavour the meat and keep it moist.
Buying a porterhouse steak online can be nerve-wracking. It’s hard to divine the quality of a steak you cannot see. Which is why it’s a matter of trust — and you can trust that Peter Bouchier’s butchers will never approve a porterhouse order unless it was fit for royalty.
1.5cm thick beef porterhouse steaks: we guarantee there is more than enough meat to satisfy the ravenous carnivores amongst your guests
Red and juicy: delivered to us directly from Australian cattle ranches, our porterhouse steaks are as fresh as can be.
Fat and happy: our premium grass-fed porterhouse steaks are so generously marbled they are almost works of art.
Frequently asked questions
We prefer our porterhouse steaks medium-rare. We strongly recommend using a meat thermometer to gauge how thoroughly you’ve cooked your beef porterhouse.
Rare - 60°C
Medium/Rare - 65°C
Medium - 70°C
Well Done - 75°C
The less fuss, the better. Here is our preferred method for cooking porterhouse steaks:
Bring your porterhouse to room temperature.
Heat your BBQ, grill or broiler till it’s searing. The hotter, the better.
While the BBQ heats, generously salt your porterhouse, then pepper it to your liking.
Add a dollop of butter to the cooking surface, then lay down your steak.
Cook your steak for 2-4 minutes on each side, depending on how done you prefer it.
Plate your steaks and serve.
That is a matter of preference and usually comes down to the chef’s presentation.
We debone our porterhouse steaks because the top loin and tenderloin cuts have different compositions of meat and fat. These differences cause them to cook at marginally yet noticeably different rates.
With a deboned steak, you can pay respect to each cut with the attention it deserves.
You've got good taste.
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