Cut to order by our in house butcher.
Resting is a must to enjoy at its best.
Quite interesting! What is a Porterhouse Steak and how does it differ from a T-Bone?
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front and contain a smaller section of tenderloin.
Cooking Hints and Tips
The Porterhouse can be shared comfortably between two or served as a single serving.
Ideal for frying, grilling or BBQ
Bring frying pan, grill or BBQ to high heat.
Make sure the Porterhouse steak is at room temperature, season with salt and pepper to taste. If frying use sunflower oil brushed onto both sides.
Place the Porterhouse onto the preheated surface, using a meat thermometer :
- Medium rare: 63C
- Medium: 71C
- Well done:75C
Resting is a must:
- Steak should be rested for at least 5 to 10 minutes to allow the juices to be reabsorbed making the steak juicy and tender.
Serve with award-winning Tewkesbury mustard, and sautéed potatoes, tossed with parsley and shallots.