Chilled 200 day Grainfed Porterhouse Steak 1kg

The Porterhouse is cut from the Shortloin and gives a piece of NY Striploin and a piece of Tenderloin - divided by a bone (It always cooks better on the bone)

The steak should be within +/- 10% of the advertised weight, please contact us if the variance is more.

• At 1 Kg per piece, these are huge steaks. Allow to get to room temperature for at least 2 hours.

• Season with plenty of salt & pepper, sear in a hot pan for 2 minutes on each side then roast in a hot oven (180 C) for 10 - 15 minutes.

• Rest for a further 15 minutes then carve off the bone and slice each piece and arrange back around the bone.