Porterhouse: The Royal Steak. Two Steaks in One
Porterhouse Steak is a true legend – a cut that combines two culinary delicacies: juicy sirloin and velvety tenderloin. The iconic "T" bone separates and reinforces the aroma. Crucially, the tenderloin portion in Porterhouse is significantly larger than in T-Bone, making it exceptionally luxurious. This cut is designed for those who want a substantial meal without sacrificing finesse.
The Secrets of Delicacy: Young Heifer and QMP Standards
This meat comes from a premium young heifer from certified farms that meet rigorous QMP and EU standards. Their natural physiology favors the formation of delicate muscle with optimal fat marbling. Our farmers focus on natural grazing (grass-fed) and a grain finish. Polish premium beef stands toe-to-toe with its foreign counterparts.
Preparation and Luxury: Control and Satisfaction
Porterhouse is thick and massive – it demands precision:
Method: Best prepared using the reverse sear method (slow roasting, then high-heat grilling on a cast-iron pan).
Treatment: Optimal searing is 4–5 minutes per side (for 4 cm thickness) to achieve medium rare (55–57°C). Resting is mandatory!
For Whom: For ambitious grill masters and slow food enthusiasts. This steak is an investment in quality that feeds the body and soul – a luxurious reason to celebrate.
Nutritional Values
| 🥩 Nutritional Values: Porterhouse young heifer premium marbling |
| Ingredient |
Amount (per 100 g) |
| Energy |
275 kcal |
| Protein |
21,3 g |
| Total Fat |
20 g |
| Saturated Fat |
8.5 g |
| Iron |
2.4 mg |
| Zinc |
4.2 mg |
| Vitamin B12 |
2.0 µg |
