Porterhouse Steak, Dry Aged

Cut from the short loin, the porterhouse is one of the most iconic and generous steakhouse cuts, featuring both the tenderloin and the New York strip separated by a T-shaped bone.

Carefully aged to enhance flavor and tenderness, the process allows natural enzymes to break down the muscle, resulting in a richer, more developed beef profile. With the buttery tenderness of filet on one side and the bold, beefy character of strip on the other, it delivers the best of both worlds in a single cut. The bone adds depth during cooking, making it a true centerpiece steak for those who appreciate tradition and quality. Our butchers cut each steak in-house for consistency and precision.

Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Short Loin
Bone-In | Aged
Includes Tenderloin & Strip
Well-marbled | Enhanced flavor
Ideal for grilling or broiling
Custom sizing available
Fresh never frozen

Butcher’s Tip: Season generously with salt and sear over high heat to develop a deep crust. Finish over indirect heat or in the oven to your desired doneness. Let rest before slicing, separating the two muscles from the bone for even portions.