Snake River Farms

 

American Wagyu Porterhouse 

The Snake River Farms porterhouse stands above other steaks with the same name. American Wagyu beef imbues each steak with rich, fine marbling for a buttery texture and deep beef flavor. Each porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. The large filet side makes this a porterhouse, instead of a T-bone steak. Grilling or broiling are excellent methods to prepare this steak. The filet side is naturally lean, so position it away from the heat source to cook both sides of the porterhouse evenly. The target weight for each steak is 2 pounds, making this an unforgettable meal for 2 or more steak lovers.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

SRF American Wagyu Porterhouse Steak

$99.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 2 lbs.
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Each porterhouse is hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

American Wagyu Porterhouse 

The Snake River Farms porterhouse stands above other steaks with the same name. American Wagyu beef imbues each steak with rich, fine marbling for a buttery texture and deep beef flavor. Each porterhouse has a tender filet mignon and a robust New York strip separated by a T-shaped bone. The large filet side makes this a porterhouse, instead of a T-bone steak. Grilling or broiling are excellent methods to prepare this steak. The filet side is naturally lean, so position it away from the heat source to cook both sides of the porterhouse evenly. The target weight for each steak is 2 pounds, making this an unforgettable meal for 2 or more steak lovers.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Review(s)

  • Disappointed

    The porterhouse that we received just wasn’t that impressive. It’s my husbands favorite cut, but he said that we could get one just as nice at our butcher.

    Posted 1/23/2019 by

  • Porterhouse

    OMG! This steak was outstanding. I bought it as a gift for my husband and he and I were both thrilled with the tenderness, the flavor and the service of SRF was excellent.

    Posted 1/2/2019 by

  • Wow

    I gave The porterhouse to a friend as part of his Christmas gift.

    Posted 12/25/2018 by

  • Unbelievable steak

    This was the best steak I have ever had! I cooked it sous vide with a reverse sear and it was awesome. I have never tried Japanese Wagu A5 so I can't compare the two, but I think that the A5 has too much fat. This American Waygu was perfect too me. Enough fat for great flavor, and more meat for great taste.

    Posted 11/18/2018 by

  • EPITOME OF EXCELLENT!

    Off the chain delicious! I ordered 2 of these a while ago. Got around to cooking one of them this past weekend. A beautifully marbled 2.3 lb. porterhouse. Cooked sous vide @ 123 for 2.5 hours with only salt, fresh cracked pepper and a sprig each of fresh rosemary and thyme. Finished on a very hot mesquite charcoal pit for a good sear for 3 minutes per side. This steak was fantastic! The fact that you can take a bite of Filet then a bite of NY Strip and let your taste buds appreciate the differences only heightens the enjoyment of this beef! Along with normal sides, this porterhouse fed 3 hungry adults with enough left over to slice thinly and put atop a nice ceasar salad today for lunch. Now to think about what I want to try next?

    Posted 8/27/2018 by

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