The USDA Choice dry-aged Porterhouse is two steaks in one - a New York strip and a filet mignon. This large steak is a classic cut that is made more savory with our proprietary dry-aging. This generous steak is large enough to share.
The Porterhouse is a legendary steak that is sometimes confused with the T-bone. Our USDA Choice version weighs in at 32 oz for a greater overall size and a larger filet mignon. Dry-aging infuses this classic cut with flavor and tenderness beyond conventional steaks and provides the excellent value of our USDA Choice product line. Bring home our dry-aged USDA Choice Porterhouse and create a generous meal for 2 or more diners.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Porterhouse steaks are unique since they contain two different steaks that cook at different rates.. The reverse sear method helps keep both sides cook evenly.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain at 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The Porterhouse is cut from the short loin, a smaller portion of the loin primal. The larger side of the steak is the longissimus dorsi muscle, the source of the New York strip. A t-shaped bone divides the steak and the smaller side of the steak is the psoas major, a muscle that receives minimal use and is the most tender of all beef cuts.
The Porterhouse and t-bone are both cut from the short loin. A Porterhouse must have a section of tenderloin at least 1.5 inches wide. Any smaller and it’s a t-bone.
How Does Snake River Farms Package and Ship Dry-Aged Products?
Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. Learn more about packaging and shipping.
What is Dry-Aging?
We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
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