Description

Description
Cut from where the sirloin meets the rump, this 28oz porterhouse is dry aged in our salt fridge and designed for sharing. With a generous fillet section — larger than you’d find in a T-bone — and a thick cut, it’s a true steakhouse classic for two.

Please note: there will be a natural line of gristle running through the sirloin side. This is part of the rump end of the sirloin and is normal for this cut.

For a smaller alternative, see our Salt Aged 16oz T-bone Steak

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Season generously with sea salt and black pepper.

• Heat a heavy griddle or pan until very hot.

• Cook for:

  • Rare: 5–6 minutes each side (45–47°C)

  • Medium Rare: 6–7 minutes each side (50–52°C)

  • Medium: 7–8 minutes each side (55–57°C)

• Because of its thickness and bone, use internal temperature as your guide.

• Rest for at least 10 minutes before carving to share.

Recipe Idea: Classic Béarnaise Sauce

Ingredients

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 2 shallots, finely chopped

• 2 Egg yolks

• 150g unsalted Butter, melted

• 1 tbsp fresh tarragon, chopped

• Salt & pepper

Method

1. Combine vinegar, wine, and shallots in a pan. Reduce until almost dry, then strain.

2. Whisk the Egg yolks with the reduction over a pan of simmering water until thickened.

3. Slowly drizzle in the melted Butter, whisking constantly until smooth.

4. Stir in tarragon, season, and serve warm over the carved porterhouse.

Serving Suggestion
Carve the porterhouse to share, pour over the Béarnaise, and serve with chunky chips and grilled mushrooms.