A5 Wagyu (Kobe) Porterhouse is the rarest expression of indulgence—two legendary cuts united in authentic Japanese A5 Wagyu beef. Featuring a richly marbled New York Strip on one side and an exceptionally tender Wagyu filet on the other, this bone-in masterpiece delivers extreme marbling, buttery richness, and melt-in-your-mouth texture with every bite. This is not just a steak; it’s a once-in-a-lifetime experience meant to be shared, savored, and remembered. It ships frozen at peak quality so you can experience true A5 Wagyu at home. Eat Wild.

• Two iconic cuts in one: Wagyu NY Strip plus a generous Wagyu tenderloin on the bone.
• Authentic Japanese A5 Wagyu: extreme marbling and legendary fat quality.
• Ships frozen on dry ice: arrives rock-solid; cook gently and deliberately.

Quality Standards

• Japanese A5 Wagyu (Kobe)
• Raised & Processed in Japan
• No Antibiotics
• No Added Hormones
• Unmatched Marbling & Fat Quality

What’s Included

Bone-in A5 Wagyu Porterhouse steaks (NY Strip + large tenderloin on the bone). See the variant selector for total weight; exact thickness, bone size, and marbling distribution may vary by cut.

A5 Wagyu Porterhouse vs. Traditional Porterhouse

While a traditional Porterhouse offers classic steakhouse balance, A5 Wagyu Porterhouse elevates the experience entirely. The Wagyu fat melts at low temperatures, delivering richness and tenderness far beyond conventional beef. This cut rewards restraint—smaller portions, gentler heat, and minimal seasoning. For a less rich experience, explore USDA Prime or Classic Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Overcooking renders excessive fat and diminishes Wagyu’s signature texture. Use a thermometer and controlled heat. See our Steak Temperature Chart.

1) Reverse-Sear (recommended)

• Cook gently at 225–250°F over indirect heat until just below target temperature.
• Sear briefly over moderate heat—avoid ripping flames.
• Angle the tenderloin away from the hottest zone.

2) Cast-Iron / Teppanyaki Style

• Sear in a heavy skillet over medium heat.
• Cook in short intervals; Wagyu fat renders quickly.
• Flip once and serve immediately.

3) Minimalist Grill (advanced)

• Use indirect heat almost exclusively.
• Finish with a very brief sear for color.
• Constant attention required.

Serving Suggestions

• Carve-and-share: slice thin across the grain for maximum enjoyment.
• Japanese tradition: flaky salt, fresh wasabi, optional soy.
• Minimal sides: rice or simple vegetables only.

Pro Tips

• Smaller portions: richness goes a long way.
• Lower heat: Wagyu fat melts quickly—control is everything.
• Serve immediately: texture is best hot and fresh.

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. Thaw gently in the refrigerator before cooking. Learn more in Meat Safety & Storage.

Related

Explore more Japanese Wagyu, compare with indulgent USDA Prime, or browse all Steaks. Inspiration awaits in Recipes.

Chef’s note: A5 Wagyu Porterhouse is about restraint—cook gently, carve thin, and let the beef speak for itself.