Nothing says “steak lover” quite as much as the Porterhouse steak, and nothing satisfies a really big steak appetite like a Today Gourmet Porterhouse. Also referred to as the King of Steaks, this generous cut includes the entire sirloin strip and tenderloin filet, enhanced with rich bone-in flavor. It’s like having a whole Filet Mignon and a whole Strip Sirloin on your plate!
This thick and juicy Porterhouse Steak is the epitome of steakhouse quality that you deserve to indulge in. It’s not just a steak, it’s an experience of tenderness and flavor that will leave you feeling completely satisfied. Every bite is consistently juicy, buttery, and melts in your mouth.
Tenderness and flavor beyond compare in each and every bite.
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PREPARATION
Thaw the product on a dish in the refrigerator.
SEAR & ROAST: Preheat the oven to 400°F—season steaks with salt and pepper. Heat two teaspoons of olive oil on medium-high heat in a skillet until almost smoking. Sear steaks 2 minutes on each side. Roast in the oven for 8-10 minutes on each side for medium-rare. Please adjust the time if your steak is bigger or smaller or if you like it more or less done.
GRILL: Heat grill to medium-high. Lightly brush steaks with olive oil and season with salt and pepper—grill 6 minutes on each side for medium-rare.
BROIL:Â Preheat broiler to high. Lightly brush steaks with olive oil and season with salt and pepper.
Broil for 8-10 minutes on each side for medium-rare.
This was a great steak. Not much to add other than yum. Was fantastic and absolutely gorgeous. We don’t usually get a porterhouse but our niece just moved nearby after graduating from college. My husband and I like steak but our niece didn’t know what cut she preferred. So we got one of these so she could try a strip and a tenderloin (the strip took an early lead but tenderloin for the win). One of these beasts easily fed the three of us.