Dry-Aged USDA Prime Porterhouse is the ultimate expression of steakhouse tradition—two legendary cuts in one, elevated by the depth and intensity only dry aging can deliver. Featuring a bold New York Strip on one side and a generous filet on the other, this bone-in classic develops concentrated beef flavor, nutty complexity, and exceptional tenderness during the dry-aging process. Thick-cut and expertly aged, it ships frozen at peak quality so you can experience true steakhouse excellence at home. Eat Wild.

• Two steaks in one: Prime NY Strip plus a large, tender filet on the bone.
• Dry-aged depth: intensified beef flavor with nutty, savory complexity.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Dry Aged for Flavor & Tenderness
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

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

Dry-Aged Porterhouse vs. Fresh-Cut Porterhouse

While a fresh-cut Porterhouse delivers classic beef flavor, dry-aged Prime Porterhouse offers deeper umami, subtle nuttiness, and a more concentrated steakhouse character. Dry aging naturally tenderizes the meat while reducing moisture, creating a richer, more complex bite. Prefer a cleaner, brighter profile? Explore USDA Choice or fresh-cut Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare. Dry-aged beef shines when cooked gently and rested properly. Use a fast, accurate thermometer and rest before carving. See our Steak Temperature Chart.

1) Reverse-Sear (recommended for dry-aged cuts)

• Cook gently at 225–275°F until ~10–15°F below target.
• Sear blazing hot 45–90 seconds per side for a deep crust.
• Angle the filet away from the hottest heat to protect tenderness.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear for crust, then finish indirect to temp.
• Rotate frequently to manage flare-ups.

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 finish gently.
• Rest 8–10 minutes before carving.

Carving

After resting, run a knife along the bone to separate the strip and tenderloin. Slice each across the grain and present together for a classic steakhouse platter.

Pro Tips

• Season simply: dry-aged beef needs only salt and pepper.
• Mind the filet: it cooks faster—shield it from aggressive heat.
• Slice thin: enhances tenderness and showcases dry-aged flavor.

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 fresh-cut Porterhouse, explore other Dry-Aged Steaks, or browse all Steaks. Find inspiration in Recipes.

Chef’s note: Dry-aged Prime Porterhouse rewards restraint—cook gently, rest well, and let the flavor linger.