Porterhouse Steak

The king of steaks! UK Grass Fed Porterhouse steak is cut from the short loin and it includes a “T” shaped bone that separates the two muscles that make it up – striploin and fillet. Porterhouse and T-Bone steak is essentially the same steak, only Porterhouse has a larger piece of the fillet. 

Porterhouse really gives you the best of both worlds. Soft and tender fillet on one side, and rich, flavoursome striploin on the other. Best served medium rare it is often favoured by meat lovers and is a top pick at most steakhouses.

To perfectly cook this Porterhouse, bring the steak up to room temperature 30 minutes before cooking. Liberally season with salt and a touch of oil. Firstly you want to render down the cap of fat on the striploin edge, sear that in the pan until lusciously golden brown. Then cook on either side for 3-4 minutes. Remove from the heat, cover and let rest for 10 minutes. Keeping to the steakhouse theme, serve alongside a luxuriously rich and creamy baked macaroni cheese and seasoned cabbage.