A porterhouse is part strip steak and part tenderloin.
Best cooking method:
Cooking a porterhouse steak is an art form. The strip cooks one way and the tenderloin cooks another way. To cook both at once without overcooking the tenderloin or undercooking the strip, heat up your favorite pan on the stovetop, sear the steak all over, and then cook it extremely slowly in the oven. It doesn’t need any seasoning but salt and pepper, though if you want to finish it with butter, no one would fault you.
Porterhouse may only be in the vending machines during the summer, but you can always special order it.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.