Like all of our steaks we source only from our sister company: Meat N' Bone, this is the only place we will work with when it comes to proteins because of the strict and rigorous standards that Meat N' Bone follows when it comes to sourcing.
This product is for a steak, seasoned and prepared on a grill, cast iron to the customers desired doneness.
The porterhouse is the bigger, more premium brother of the "T-Bone" steak. It is much thicker and has much more of the tenderloin relative to the loin portion.
Porterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant-grade steaks, these are the same steaks you will find in any high-end steakhouse. Also, this is a 26-ounce monster steak.
When to get a Porterhouse? What grade should I get?
When it comes to Porterhouses, the difference in grades is something you can taste. That said every one of our Porterhouses is something you would find at a high en steakhouse.
If you do not like your meat Chewy we always recommend going with a G1 Certified USDA Prime or above. We are particularly fond of the Wagyu BMS 6-7 steak.
Grades of beef are a way to measure the quality of a steak. Our friends from MnB have written a lengthy post that goes DEEP into the different grading scales around the world.
In a nutshell, grades go this way:
Our steaks will come anywhere from 26oz to 48oz. The butchers have selected the right size and thickness for each steak to be the most efficient in terms of pricing and the way it cooks and eats. However, we are able to request custom cuts.
We recommend a porterhouse for one person, but it also makes for a great sharing steak. Looks beautifully plated and can be the center of your event.
KEEPING IT SIMPLE
All the information is provided as a means to be transparent and for the customer to understand the complexities of the business. However, our expert caterers will be able to recommend the right steak for your particular dinner.
Order Size: 1 Steak
Equipment Required: Grill, Broiler, Cast Iron
Plating: Depends on the occasion.
Recommended Addons: Creamy Spinach, Mashed Potatoes, French Fries, etc..
Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included. Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.