Swaledale beef, sourced from small farms across the Yorkshire Dales, comes from grass-fed heritage breed cattle given the time to grow slowly to maturity on lush green pasture. To achieve outstanding flavour, we dry age the beef on the bone for over 28 days in our Himalayan salt chamber, allowing it to tenderise naturally and the flavour to concentrate.

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 steak 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

Porterhouse Steak, Heritage Breed Beef from Yorkshire
All Swaledale beef comes from heritage breed cattle, raised on independent farms and smallholdings across the Yorkshire Dales. Slow-grown and free to roam the hills and valleys, these cattle feed on a natural diet of grasses, herbs and wildflowers, producing beef with real depth of flavour, rich, savoury and full of character.

A Swaledale porterhouse steak offers the best of both worlds: the tenderness of fillet on one side of the bone, and the full-flavoured sirloin on the other, with a larger fillet than you would find on a T-bone. Expertly butchered to order by our skilled team, each steak is vacuum packed for freshness, ensuring it arrives safely insulated and ready to cook.

Always Fresh Never Frozen®, and shipped in fully recyclable packaging, our porterhouse steak is ideal for special occasions, sharing, or an indulgent weekend meal.