• Porterhouse Steak
  • Porterhouse Steak
  • Porterhouse Steak

Porterhouse Steak 1.1 kg


In stock
  • Each steak weighs approx. 1.1 kg
  • Serves 2 hungry people

Select quantity

We currently have 4 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Porterhouse steak is an indulgent sharing steak, perfect for two. Porterhouse steak is cut from next to the T-bone, and like its neighbour is made up of both sirloin and fillet, the Porterhouse having the larger piece of fillet of the two. With the Porterhouse steak you get the best of both worlds, tender fillet and fat-lined sirloin, both hugging the bone which gives extra flavour and protection when cooking.

If possible, we recommend using a barbecue, as a hot grill followed by a slow cook over the coals is the perfect way to prepare this mammoth cut. The Porterhouse is mighty, so it’s a great opportunity to be bold and match it with robust flavours. We suggest a chimichurri salsa, bright with herbs, garlic and chilli as a wonderful accompaniment to the barbecue char. Or you can delve into the world of compound butters; a Roquefort butter, with its blue cheese tang will be superb, or perhaps a wild garlic butter that’ll be punchy and fresh, or even a Café de Paris butter if you really want to go for it.

Swaledale beef*, sourced from small farms dotted across the Yorkshire Dales, is given the necessary time to develop and grow naturally on a grass diet. To achieve outstanding flavour we dry-age on the bone >28 days in our Himalayan salt chamber which allows the beef to tenderise and the flavour to concentrate.

*All Swaledale beef is native breed and raised on independent farms and smallholdings dotted around the wildly beautiful Dales. Slow grown and free to roam on lush Yorkshire pasture; the results are exceptional.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take the Porterhouse out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Preheat your oven to 170°C
  3. Season steak well with fine sea salt
  4. Set a large frying pan or cast-iron skillet over a medium heat, with a tiny drizzle of oil
  5. Take the steak and stand it up in the pan with the fat facing down, to begin rendering some of the fat. Use a pair of tongs to prevent it from falling over. Move the Porterhouse around so all of the fat spends some time rendering, cook like this for 2-3 minutes
  6. Turn the heat up, lay the steak on its side then cook on a high heat, without flipping, for 1 minute, or until a nice golden crust has formed, then flip the steak and repeat
  7. Turn the heat down, add a knob of butter then baste steak in the foaming butter flipping from one side to the other every 30 seconds. After 2 minutes, transfer the steak onto an oven proof tray and place in the oven, setting a timer for 2 minutes
  8. Remove tray from oven and flip the steak then return to oven for a further 3-4 minutes
  9. Remove steak from tray and leave to rest on a plate, somewhere warm, for at least 15 minutes

*Select an oil with a high smoking point and neutral flavour

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