Porterhouse Steaks

When you order our Porterhouse Steaks online, they will arrive individually vacuumed-sealed in heat-stable packaging. This makes it easy for you to thaw and cook one or more at a time. The heat-stable packaging is sous-vide-ready, allowing you to easily add the vacuum-packaged steak to your sous vide water bath if that is your cooking method of choice!

Porterhouse Steaks are cut from the Short Loin, which is a part of the larger Beef Loin Primal. The Short Loin is home to some of the most popular cuts of beef — full of beefy flavored, tender, and lean meat cuts. The Porterhouse Steak is special because it has two muscles in it that each offer different things — one side of the steak is a large Filet Mignon which has a buttery-rich texture and phenomenal tenderness, while the other side is a Strip Steak that offers beefy flavored, juicy, lean bites.

A Porterhouse Steak a T-Bone Steak are similar, but the Porterhouse is cut much thicker and contains significantly more of the Tenderloin Filet than a T-Bone does. USDA Guidelines specify that to be considered a Porterhouse Steak, the Tenderloin Filet must have a width of 1¼ inches. If it is less than that, and it’s technically a T-Bone. So, if you’d like more Tenderloin Filet in your steak, the Porterhouse is the way to go!

Yes, all Porterhouse Steaks are Bone-In cuts. One of the most distinctive characteristics of the Porterhouse Steak is the T-shaped bone that runs across the top and down the center of the steak

Order by 3:00 pm CT Wednesday and have your steaks the same week via Standard Delivery. You can also schedule your steak delivery and have it arrive on a specific date when you use our Premium Delivery Service. Both options are available during checkout.