Wagyu Porterhouse

Description

This is often considered among the highest quality cuts of beef, along with the Filet Mignon, the Ribeye, the T-Bone, and the New York Strip steaks. This is because of the marbling typically found in these very tender cuts of beef, and the Wagyu fat makes this marbling that much better tasting – hence the reason for their huge demand and higher price.

T-Bone vs Porterhouse

According to the USDA, the key differences between a T-Bone and a Porterhouse steak tend to be overall size/weight (the Porterhouses tend to be larger) and the size of the Tenderloin (filet) portion is often smaller/narrower on a T-Bone.

Both are cut from the rear end of the short loin and they are considered "composite steaks," meaning they combine a Tenderloin steak (a boneless cut also known as Filet Mignon or Tenderloin Filet) with a New York (also called a top loin or NY strip), making the strip side a very large piece of meat. A center bone holds the two pieces of meat together. 

Preparation

These cuts are perfect grilling cuts, but they are quite flexible and can also be skillet-cooked, broiled, sous vide, and definitely reverse-seared. Let the steaks come to room temperature on the counter for at least 30 minutes before you cook them so they cook evenly. Use a meat probe and shoot for a final internal temperature of 135º (medium rare) for the best recommended results.

Alternative Names

Also Known As: 1st Cut Porterhouse; King Steak; Porter House

Additional Info

This item ships frozen for freshness and food safety. We recommend storing it in your freezer and then thawing it overnight in your refrigerator before preparation for the best and safest results.