The king of steaks, the best of both worlds - there’s lot of nicknames for this steak cut from the rear of the shortloin. With our Porterhouse, you’ll get a beefy, juicy strip steak and a good portion of tenderloin, separated by a T-shaped bone (perfect for a little gnawing).
You don’t need to do anything fancy, just cook high and fast and don’t forget to give it a rest before cutting in to it.
