We’ve arguably taken one the most premium cuts of beef available and decided to elevate it even further. This 1.5-inch thick AAA Porterhouse is dry aged for 60 days in our specially designed ageing room. Going to 60 days allows even deeper flavor developments than our 30 day cuts but introducing more complex flavors and textures both on the strip steak side and filet mignon side of the steak.
 
Specs
 
*Weight may vary
 
Cooking method
This steak can be cooked like any other bone in cut. We recommend a medium-rare doneness. Resting time after cooking is especially important to allow for the juices to redistribute back into the meat. Don’t skip it and you will truly enjoy what this special cut has to offer!