Two porterhouse steaks, weighing approximately 1 lb each.
Porterhouse steak is visually similiar to a T-Bone steak, both having the T-shaped bone running through two different kinds of steak in this part of the beef. Both Porterhouse and T-Bones are prized by steak lovers. One side of the bone is a NY strip, second only to the ribeye in terms of beef quality. On the other side is a tenderloin filet: extra-lean, and super tender.
When both filet and strip are left on the bone, you get a porterhouse or T-bone. Porterhouse have more filet than T-Bone.
Grass fed and finished beef is known for being lean, and is thus a healthier choice. Due to its natural leaness, grass fed steaks are typically less tender than their corn-fed counterparts. We recommend cooking our steaks to rare to medium rare, quickly, on a hot fire. The flavor of the beef is excellent, and is complemented wtih a small amount of sea salt and fresh ground pepper.