Porterhouse Steak

The porterhouse is the king of the T-bone family, cut from the back of the short loin where the filet is largest. One steak gives you a generous piece of tenderloin and a full New York strip, big enough to share.

21-day dry-aged for rich, concentrated flavor. Grill it over two-zone heat or reverse sear it, then slice both sides off the bone to serve. From our Black Angus herd in Sonoita, Arizona, grading High Choice or Prime.