USDA Choice Porterhouse is the steakhouse showpiece: a bold, beefy New York Strip on one side and a generous tenderloin (filet) section on the other—separated by the signature T-bone that boosts flavor and protects the meat as it cooks. Thick-cut and hand-trimmed, it ships frozen at peak quality for perfect results at home. Eat Wild.

• Two textures, one steak: strip steak savor + a larger filet side in a dramatic, bone-in cut.
• Choice-grade balance: excellent marbling for juiciness and value—built for grilling nights and special-occasion plates.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Bone-in Porterhouse steaks (strip + larger tenderloin on the bone). See the variant selector for steak count and total weight; exact thickness and tenderloin size vary by cut spec.

Porterhouse vs. T-Bone

Both cuts deliver strip + tenderloin on the bone; Porterhouse features a larger tenderloin section (more filet), while the T-Bone is slightly smaller and often ideal for single-serve steakhouse plating. Want the classic two-in-one in a tighter format? See T-Bone. Prefer deeper marbling intensity? Explore USDA Prime.

How to Cook (3 Proven Methods)

Target doneness: many prefer the strip at medium-rare and the tenderloin a touch rarer. Use a fast, accurate thermometer and rest before carving. See our Steak Temperature Chart.

1) Reverse-Sear (best control for thick cuts)

• Cook gently at 225–275°F on the cool zone until ~10°F below your target.
• Sear blazing hot 45–90 seconds per side for a deep crust; angle the tenderloin away from the fiercest heat.
• For precise timing by thickness, use our Sous Vide & Reverse-Sear Calculator.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Start on the hot side for color, then finish indirect to temp; rotate to shield the tenderloin from flare-ups.
• Need setup help? Try the Grill Setup Wizard.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Transfer to a 300–325°F oven to final temp; rest 8–10 minutes.

Carving

After resting, run a knife along the bone to separate the strip and tenderloin. Slice each across the grain, then nestle the slices back against the bone for a classic steakhouse presentation—filet medallions on one side, strip slices on the other.

Pro Tips

• Dry brine: salt 30–90 minutes (or overnight, uncovered) for superior seasoning and browning.
• Mind the tenderloin: it cooks faster—keep it slightly off your hottest zone.
• Finish with butter: herb-butter baste or a quick pan sauce adds steakhouse richness.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Compare with the slightly smaller sister cut T-Bone, upgrade to deeply marbled USDA Prime, or browse all Steaks. More ideas in Recipes.

Chef’s note: Treat the Porterhouse like two steaks—protect the filet side from harsh heat, build a deep crust on the strip, then carve and finish with flaky salt.