Porterhouse Steak

How We Cook It at Home

This is a big, satisfying steak that comes from the short loin, located along the back of the animal behind the ribs. It’s two steaks in one: a buttery tenderloin AND a robust NY strip. Compared to a T-bone, it has a much larger tenderloin side.

We think Porterhouse is best cooked simply and with care. Let it come to room temp and generously season with salt and pepper. Get your pan or grill super hot. Sear for 1-2 minutes on each side. Then cook for 8-10 minutes more on a medium heat. It’s done when it’s 125-130F in the middle. 

A big part of cooking Porterhouse is keeping the NY strip side on hotter heat. That way the lean tenderloin side stays nice and tender.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen