Porterhouse steaks are similiar to T-bone steaks as they both are cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and include more tenderloin steak, along with a large strip steak on the opposite side of the bone.
Two thick cut porterhouse steaks are included, 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.