Porterhouse

Description

The Ultimate Sharing Steak

If you love a T-bone but want something even more impressive, the Porterhouse is the steak for you.

Like a T-bone, it gives you two classic cuts in one steak – tender fillet on one side of the bone and rich, full-flavoured sirloin on the other. The Porterhouse is cut to give you a particularly generous portion of that prized fillet alongside the sirloin.

The natural fat on the sirloin, marbling through the beef and central bone all contribute flavour as this substantial steak cooks.

Our Scotch Beef is carefully matured for tenderness and flavour before each Porterhouse is traditionally prepared and cut by our butchers.

At a minimum weight of 900g, it’s a proper centrepiece steak – cook it whole, rest it well and carve at the table for everyone to share.

Your Steak

900g minimum weight – Serves approximately 2–3

As every Porterhouse is cut from a natural product, the exact shape and proportions of sirloin and fillet will vary slightly. Your steak will always meet or exceed the minimum weight.

Product Information

Product: Scotch Beef Porterhouse Steak
Cut: Bone-in sirloin and fillet
Provenance: Scotch Beef
Weight: 900g minimum weight
Serves: Approximately 2–3
Preparation: Traditionally cut by our butchers
Supplied: Fresh and raw, ready to cook
Ideal For: Sharing, pan cooking, grilling or BBQ

Ingredients & Allergens

Ingredients: Scotch Beef (100%)

Allergens: No declarable allergens.

Cooking Suggestion

For best results, remove your Porterhouse from the fridge approximately 30–60 minutes before cooking.

Pat the steak dry, lightly rub with oil and season generously with sea salt and freshly ground black pepper.

As this is a substantial, thick steak, start by developing a good sear and colour on both sides in a very hot heavy-based pan or on the BBQ.

Depending on the thickness of your steak, you can then reduce the heat or transfer it to the oven to finish cooking more gently until it reaches your preferred level of doneness.

Because of its size and the central bone, we recommend using a meat thermometer rather than relying solely on cooking times.

Once cooked, allow the steak to rest well before carving.

For sharing, cut the sirloin and fillet away from either side of the bone, slice each across the grain and arrange the meat back around the bone on a warm serving board.

Serving Suggestion

Keep things simple and let the beef take centre stage.

Serve with chunky chips or crispy roast potatoes, roasted mushrooms, seasonal greens and peppercorn sauce or garlic butter.

It’s also a fantastic steak for the BBQ – cook it whole, give it a good rest and carve at the table for everyone to share.

Storage & Freezing

Keep refrigerated at 0–5°C and consume by the use-by date shown on the label.

Suitable for home freezing. Freeze on or before the use-by date and defrost thoroughly in the refrigerator before cooking.

Once defrosted, cook within 24 hours and do not refreeze.

Food Safety

This product is raw and should be handled carefully. Wash hands, utensils and surfaces thoroughly after contact with raw meat and keep raw meat separate from cooked and ready-to-eat foods.

As this is a whole cut of beef, it can be served pink in the middle if preferred. Ensure all outside surfaces of the steak are thoroughly seared and cooked before serving.

T-Bone or Porterhouse?

Looking for something a little smaller?

Our Scotch Beef T-Bone Steak gives you the same combination of tender fillet and full-flavoured sirloin in a smaller cut, available in 500g and 650g minimum weights.