Our prime aged Porterhouse is a New York Strip and Filet Mignon, with a bone in between that provides extra juiciness and flavor. The largest of the T-bone cuts is the Porterhouse, because of the wide filet section. The best way to prepare a porterhouse is grilling or broiling. Pan-searing is extremely difficult because the bone may prevent the meat from getting good contact with the pan surface, and inhibiting browning. When grilling or broiling, make sure you position the porterhouse so that the filet is further away from the heat source than the strip so it cooks more evenly.
Steaks are shipped frozen via FedEx standard next day delivery service to valid US addresses. The cost of shipping is $55.00. Orders placed by 12 PM Eastern Time Monday thru Friday will ship, at the earliest, on the second business day after confirmation with the purchaser.