{"product_id":"buy-usda-prime-angus-porterhouse-steak-600g","title":"USDA Prime Angus Porterhouse Steak (Strip \u0026 Filet Mignon) - approx. 600g","description":"\u003cp\u003eKnown universally as the \u003cem\u003e\"King of the Steakhouse,\"\u003c\/em\u003e the \u003cstrong\u003eUSDA Prime Angus Porterhouse Steak\u003c\/strong\u003e offers the ultimate carnivore experience—bringing together two of the world's most prized cuts separated by the classic, flavor-enhancing T-shaped bone.\u003c\/p\u003e\n\n\u003cp\u003eOn one side lies a hearty, deeply marbled \u003cstrong\u003eNew York Strip\u003c\/strong\u003e delivering bold, robust beef flavor; on the other lies an exceptionally large portion of buttery-soft \u003cstrong\u003eTenderloin (Filet Mignon)\u003c\/strong\u003e. Certified as \u003cstrong\u003eUSDA Prime\u003c\/strong\u003e (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.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Authentic USDA Prime Angus Beef (Highest US Grading Tier)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e True Porterhouse (Wide Filet Mignon \u0026amp; Full NY Strip on the bone)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1.25 to 1.5 inches thick steakhouse cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 600g (ideal for sharing between two or an epic solo meal)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to lock in bloom, juices, and bone-in integrity\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Reverse-sear (Oven to Skillet) or Two-Zone Charcoal Grilling\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook a USDA Prime Porterhouse (The Reverse-Sear Method)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThe Porterhouse Challenge:\u003c\/strong\u003e The tenderloin side cooks significantly faster than the strip side. The \u003cstrong\u003ereverse-sear method\u003c\/strong\u003e is the absolute best way to ensure both sides cook to a uniform, juicy medium-rare without overcooking the delicate filet mignon.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw inside the refrigerator for 24–36 hours. Remove from the fridge \u003cstrong\u003e45 minutes before cooking\u003c\/strong\u003e to bring it to room temperature.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Salt:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 1: Gentle Oven Bake:\u003c\/strong\u003e Preheat your oven to \u003cstrong\u003e225°F (105°C)\u003c\/strong\u003e. Place the steak on a wire baking rack set inside a sheet pan. Bake for \u003cstrong\u003e25 to 35 minutes\u003c\/strong\u003e until the internal temperature reaches ~115°F–120°F on an instant-read meat thermometer.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 2: Flash Sear:\u003c\/strong\u003e Heat 1 tbsp of high-heat oil or beef tallow in a large cast-iron skillet (or charcoal grill) until screaming hot.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSear Both Sides:\u003c\/strong\u003e Sear the steak for \u003cstrong\u003e60 to 90 seconds per side\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let rest for \u003cstrong\u003e8 to 10 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. This preserves the tenderloin's delicate silkiness while fully rendering the prime marbling inside the strip.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 600g (21 oz) Raw Bone-In USDA Prime Porterhouse\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt (approx.)\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~125g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e250%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eMassive complete amino acid density for tissue building\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Prime Marbling\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eDelivers deep steakhouse juiciness, aroma, and mouthfeel\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~14mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e78%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eReadily bioavailable iron to prevent fatigue and support blood health\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~18mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e164%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eCritical mineral for cellular immunity and hormone health\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e500%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential for neurological wellness and metabolic energy\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat is the difference between a Porterhouse and a T-Bone Steak?\u003c\/h3\u003e\n\u003cp\u003eBoth 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 \u003cstrong\u003ePorterhouse\u003c\/strong\u003e is cut from the rear end of the short loin, meaning its tenderloin portion must measure at least \u003cstrong\u003e1.25 inches (3.2 cm) across\u003c\/strong\u003e. A standard T-Bone has a much smaller tenderloin portion (0.5 to 1.2 inches).\u003c\/p\u003e\n\n\u003ch3\u003eDoes the bone affect the flavor of the meat?\u003c\/h3\u003e\n\u003cp\u003eYes! 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan one 600g Porterhouse feed two people?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAbsolutely.\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":50443346018622,"sku":null,"price":1290.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/USDAANGUSPORTERHOUSE-750_54041e56-cd6b-4600-85e6-2eb3b1e214be.jpg?v=1750399603","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-prime-angus-porterhouse-steak-600g","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}