USDA Prime Angus Porterhouse Steak (Strip & Filet Mignon) - approx. 600g

Known universally as the "King of the Steakhouse," the USDA Prime Angus Porterhouse Steak offers the ultimate carnivore experience—bringing together two of the world's most prized cuts separated by the classic, flavor-enhancing T-shaped bone.

On one side lies a hearty, deeply marbled New York Strip delivering bold, robust beef flavor; on the other lies an exceptionally large portion of buttery-soft Tenderloin (Filet Mignon). Certified as USDA Prime (the top 2–3% of all American beef), this ~600g bone-in centerpiece delivers peerless marbling, tenderness, and presentation for special occasions and shared feasts.

Product Highlights:

• Grade: Authentic USDA Prime Angus Beef (Highest US Grading Tier)
• Cut: True Porterhouse (Wide Filet Mignon & Full NY Strip on the bone)
• Thickness: ~1.25 to 1.5 inches thick steakhouse cut
• Weight: Approx. 600g (ideal for sharing between two or an epic solo meal)
• Packaging: Vacuum-sealed fresh-frozen to lock in bloom, juices, and bone-in integrity
• Best Cooking Methods: Reverse-sear (Oven to Skillet) or Two-Zone Charcoal Grilling
• Delivery: Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook a USDA Prime Porterhouse (The Reverse-Sear Method)

The Porterhouse Challenge: The tenderloin side cooks significantly faster than the strip side. The reverse-sear method is the absolute best way to ensure both sides cook to a uniform, juicy medium-rare without overcooking the delicate filet mignon.

1. Thaw Gently: Thaw inside the refrigerator for 24–36 hours. Remove from the fridge 45 minutes before cooking to bring it to room temperature.
2. Dry & Salt: Blot every side and around the bone completely dry with paper towels. Season liberally on all sides with coarse sea salt (or kosher salt) and freshly ground black pepper.
3. Step 1: Gentle Oven Bake: Preheat your oven to 225°F (105°C). Place the steak on a wire baking rack set inside a sheet pan. Bake for 25 to 35 minutes until the internal temperature reaches ~115°F–120°F on an instant-read meat thermometer.
4. Step 2: Flash Sear: Heat 1 tbsp of high-heat oil or beef tallow in a large cast-iron skillet (or charcoal grill) until screaming hot.
5. Sear Both Sides: Sear the steak for 60 to 90 seconds per side until a deep, dark golden-brown crust forms. Position the strip side closer to the hottest zone and keep the delicate tenderloin toward the slightly cooler edge if possible.
6. Butter Baste: Drop 2 tbsp unsalted butter, crushed garlic, and rosemary into the pan. Spoon the foaming butter over both cuts and against the T-bone for the final 30 seconds.
7. Rest: Transfer to a warm board and let rest for 8 to 10 minutes.
8. Carve: Cut along both sides of the center bone to release the Strip and Filet. Slice each piece perpendicular into thick medallions, then arrange the sliced meat back against the T-bone on your serving platter for classic steakhouse presentation.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). This preserves the tenderloin's delicate silkiness while fully rendering the prime marbling inside the strip.

Nutrition Highlights

Serving Size: 600g (21 oz) Raw Bone-In USDA Prime Porterhouse

Frequently Asked Questions (FAQ)

What is the difference between a Porterhouse and a T-Bone Steak?

Both steaks are cut from the short loin and feature the iconic T-shaped bone with a New York Strip on one side and a Filet Mignon on the other. However, by strict USDA standards, a Porterhouse is cut from the rear end of the short loin, meaning its tenderloin portion must measure at least 1.25 inches (3.2 cm) across. A standard T-Bone has a much smaller tenderloin portion (0.5 to 1.2 inches).

Does the bone affect the flavor of the meat?

Yes! Bone-in steaks retain moisture better during cooking because the bone insulates the meat directly adjacent to it, slowing the rate of temperature rise. Furthermore, as the bone marrow and collagen warm up, they impart an earthy, deeply savory aroma throughout the meat.

Can one 600g Porterhouse feed two people?

Absolutely. With an approximate raw weight of 600g (including bone), this steak yields substantial portions of both tenderloin and striploin, making it the premier date-night cut designed to be carved and shared between two people alongside sides.