Porterhouse Steak
Porterhouse Steak
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- Ships frozen, overnight, on dry ice
- 24-hour overnight
- Seed to Plate, in-house
Porterhouse.
Strip and tenderloin on one bone. Grand scale. Built to share, hard to.
This is the steakhouse.
Shipping & Thawing:
Shipping & Thawing:
Ships Monday through Wednesday via overnight delivery. Arrives frozen on dry ice. Thaw in the fridge 24 to 48 hours. Cook within 3 days of thawing.
Our Guarantee
Our Guarantee
If anything arrives less than perfect, one message and we make it right. No questions, no return shipping.
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Essentials
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Characteristics:
• Two-in-one texture (tenderloin and strip)
• Heavy marbling throughout
• T-shaped bone center
• Large portion size
• Premium thickness
• Ideal for high-heat searing
• Minimal trimming needed
Average Cut Weight:
- 20 ounces.
Cooking Tips:
The Perfect Porterhouse
Before You Begin:
Room temperature. 45 minutes. The large cut demands it.
The Ranch Brand Method
1. Two zones. High and medium. Cast iron or grill.
2. 5 to 6 minutes. First side. Strip side over the high zone.
3. Flip once. 4 to 5 minutes. Keep the tenderloin toward the cooler zone.
4. Butter baste. Final 2 minutes. Aromatics optional (garlic, thyme, rosemary).
5. Rest. 10 minutes minimum. Non-negotiable at this size.
Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
We recommend medium rare.
What You'll Need
• Cast iron skillet or grill
• Coarse salt
• Fresh cracked pepper
• Optional: butter, garlic, thyme, rosemary
Three Rules
1. Season generously
2. Protect the tenderloin from the hottest heat
3. Extended rest, always
For Maximum Flavor
Bold seasoning. Two-zone fire. Butter to finish.
Let both cuts express their character.
The Cut:
The Porterhouse Steak
• Cut from the rear of the short loin
• Features both NY Strip and Tenderloin sections
• Connected by a distinctive T-shaped bone
• Minimum 1.25" tenderloin thickness required
• Exhibits two distinct marbling patterns
What Makes It Special
• Combines two premium steaks in one cut
• Tenderloin side offers supreme tenderness
• Strip side delivers robust beef flavor
• Bone adds depth and moisture while cooking
• Considered the "King of the T-Bones"
Ranch Brand Standards
• Cut to precise 1.75-2 inch thickness
• Carefully selected for tenderloin portion size
• Inspected for ideal strip-to-filet ratio
• Premium marbling standards on both sides
• Each cut verified for USDA specifications
The Ultimate Steakhouse Experience
The pinnacle of steakhouse luxury. Two distinct textures and flavor profiles united in one magnificent cut. Commands attention on any plate. The crown jewel of any serious steak program.
FAQ's
How long can I keep Porterhouse Steak in the freezer?
Porterhouse Steak can last in the freezer for 6 to 12 months if stored properly at 0°F (-18°C) or lower.
Make sure it’s wrapped tightly in plastic wrap or foil and placed in an airtight freezer bag or container to prevent freezer burn.
For the best taste and texture, try to use it within the first 6 months, but it will remain safe to eat beyond that as long as it’s kept frozen continuously.