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.