USDA Prime Porterhouse is two elite steaks in one: a New York Strip on one side and a Tenderloin on the other, divided by the iconic T-bone. Thick-cut and hand-trimmed, it delivers steakhouse drama, a massive crust, and luxurious juiciness. We ship every steak frozen at peak quality so you can recreate a classic chophouse experience at home. Eat Wild.

• Two-in-one perfection: strip steak savor + filet tenderness in a single, shareable cut.
• Steakhouse thickness: ideal for reverse-sear or two-zone grilling to nail doneness on both sides.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Thick-cut Porterhouse steaks (strip + tenderloin on the bone). See the variant selector for steak count and total weight; exact thickness/shape varies by cut spec.

How to Cook (3 Proven Methods)

Target doneness: many prefer medium-rare on the strip and rare-to-medium-rare on the tenderloin. 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 to ~10°F below your target.
• Finish with a blazing-hot sear (45–90 seconds per side) for a deep crust.
• For precise timing, use our Sous Vide & Reverse-Sear Calculator.

2) Two-Zone Grill

• Set up a hot and a cool zone. Start on the hot side to build color, then finish indirect.
• Position the tenderloin side slightly away from the hottest area to keep it from overcooking.
• 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 place the slices back against the bone for presentation.

Pro Tips

• Dry brine: salt 30–90 minutes before cooking for superior seasoning and browning.
• Mind the tenderloin: shield it from the fiercest heat; pull a few degrees earlier than the strip.
• Butter baste: finish with herb butter or a quick pan sauce for steakhouse-level richness.

Why USDA Prime?

Prime marbling equals flavor and succulence—especially important on a large, bone-in steak. Deciding between grades? Read our in-depth guide: USDA Choice vs. USDA Prime.

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

Explore more USDA Prime steaks, shop All Steaks, or compare a slimmer bone-in alternative: T-Bone. Craving even more intensity? Try Dry-Aged or Wagyu/Kobe.

Chef’s note: Angle the tenderloin side away from your hottest zone during the finish—then slice both sides and serve family-style with flaky salt.