Porterhouse

Anatomy of flavor – origin from the carcass

Porterhouse steak comes from the rear loin section of the beef carcass. This is where two exceptional muscles meet: Tenderloin (the most delicate muscle) and Sirloin (a compact muscle with a classic beef flavour). The "T"-shaped bone not only gives the steak an impressive look but also conducts heat during cooking, enhancing the aroma.

Aging – your flavor style

Wet-Aged: A process lasting 7–21 days in vacuum conditions. Makes steaks exceptionally tender, juicy, and mild.

Dry-Aged: Maturation for 21–45 days. The meat's flavour deepens, with a slightly nutty note, and the texture becomes firmer. This is the choice for those who value character and culinary intensity.

How to make the perfect Porterhouse steak?

Preparation: Remove the steak from the fridge 30–45 minutes prior. Pat dry, season with salt. Heat the pan or grill to maximum.

Searing: Sear 4–5 minutes per side (for approx. 4 cm thickness). Remember that Porterhouse has mass – it continues to cook after being removed from the heat.

Let the meat rest: Let it rest for 5–7 minutes.

Temperature: Medium rare is 55–57°C. Use a meat thermometer – it is the key to success.

What distinguishes the Porterhouse steak?

It's the larger brother of the T-bone – with a significantly larger piece of tenderloin and the same legendary "T" bone. It combines the intense flavor of the sirloin with the velvety tenderness of the tenderloin.