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Buy Porterhouse Steak Online



Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.




buy porterhouse steak online



Porterhouses are cut from the rear of the short loin, giving them a larger section of the tenderloin. The United States Department of Agriculture requires that a porterhouse must be 1.25 inches thick to be classified as such. With this substantial size, you and a loved one can easily split this cut.


Similar to a porterhouse, a T-bone is from the short loin. Its bone in the middle separates the sirloin from the tenderloin. The cut is from the short loins front end. This is a smaller steak when compared to a porterhouse. The United States Department of Agriculture has made it a guideline that a T-bone filet must be 0.25 inches thick. A thinner cut may only be sold as a bone-in New York strip or a club steak.


A T-bone and a porterhouse have significantly different amounts of sirloin and tenderloin. Porterhouses feature a greater amount of tenderloin filet. If you happen to be a filet mignon aficionado, a porterhouse should be your top pick of the two cuts.


Porterhouses are served with the tenderloin and the sirloin taken from the bone and pre-sliced. This cut is a rockstar for the amount of meat it provides for two or more people, especially if you don't want to spend all night in the kitchen cooking multiple steaks instead of enjoying your loved ones company.


The Porterhouse is cut from the short loin, a smaller portion of the loin primal. The larger side of the steak is the longissimus dorsi muscle, the source of the New York strip. A t-shaped bone divides the steak and the smaller side of the steak is the psoas major, a muscle that receives minimal use and is the most tender of all beef cuts.


The Gibsons Bar & Steakhouse 26oz. Porterhouse is ready for the big meal, are you? This huge piece of Gibsons Prime Angus is a classic cut that offers both tenderloin and strip steak tied together with a "T" shaped bone. This cut is prized for its flavor and variety, due to the 2 distinct cuts on either side of the bone. At a hefty 26 ounces for each steak, The Gibsons Porterhouse is perfect for high and fast cooking methods like broiling and grilling. Grab one while you can, this is a limited run of a classic Gibsons cut.


We try to indicate in the product pricing how thick your steak will be. Generally steaks under 16 oz will be 1/2" to 3/4" thick. At 16 oz the steaks are 3/4" to 1" thick. Above 20 oz., the steaks are 1"+.


You can use a steak knife and fork to carve up a Porterhouse. But at some point during dinner you're going to have to make a choice: do I pick up this beautiful "t-shaped" bone and finish it off without cutlery? I know my answer: of course I do! Porterhouses are a great steak experience. The meat is amazingly flavorful and fairly tender, and the bone-in enhances the whole experience. Chewing the meat off the bone caveman-style is the climax of the experience. That's my opinion only. And if you're not into that kind of thing it's fine. I'll bet there's someone at the table who would be happy to help!


Our local and natural porterhouse steaks are priced based on weight, ranging from $23.99 for a 16oz steak to $47.98 for a 32oz steak. *Prices are subject to change. See the top of this page for the most current pricing information.


Our local and natural porterhouse steak is hand cut to order at our butcher shop in Toronto and then immediately vacuum sealed at its freshest before being shipped directly to your door on our own fleet of refrigerated trucks. We deliver throughout the greater Toronto area. We also have in-store pick up available.


Porterhouse steaks are not often sold at Supermarkets because they are expensive and usually served at restaurants. We are selling restaurant grade steaks, these are the same steaks you will find in any high-end steakhouse. Also this is a 26 ounce monster steak.


The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.


Certified Black Angus Beef sold by cut. Can be ordered as 16, 24, 32 or 40 ounce cuts. Porterhouse Steaks are great for sharing and are the most ostentatious of our steaks. The Porterhouse provides the option of eating a NY striploin and a tenderloin, with extra flavor from the bone.


Taken from the loin of the beast, our Porterhouse Steak is a thick cut T-Bone taken from the very end where the largest cross-section of Fillet and Sirloin meets alongside the bone, the King of steaks. With marbling running throughout, our Porterhouse is one of our best-selling cuts boasting both tenderness and flavour in equal measure.


Dry-aged for a minimum of 32 days in our Bespoke ageing facilities providing a real depth of flavour that cannot be matched. These steaks are great to share between two and for those wanting something a little more special, simply select one of our 45 or 60 Day steaks from the dropdown.


Our in-depth guide will show you what a porterhouse steak is, where it comes from, and how you can get your hands on one. As well as our detailed instructions on how to cook the Porterhouse to perfection when you do.


TIP For extra thick steak, you can turn it on end and place it in the center zone to finish them up and reach temperature. This prevents burning them, and the T-bone will channel heat through the center of the steak to keep it cooking evenly.


Let us know what you think of the Porterhouse and our favorite recipes. Did you devour it, or did it kick your ass and leave you with steak sandwiches for breakfast, lunch, and dinner the following day? Hit us up below and let us know.


Discover more of our pasture-raised and grass-fed beef cuts, here. We have delectable recipes using beef in our archive. Expand your repertoire with a technique for grilling a rib-eye steak, steak tartare and Bistecca alla Fiorentina.


Porterhouse steak is a tender cut that does not need to be tenderised. However, marinating meat can increase flavour and make this cut even more tender. We love many classic marinades, one of which is salt, pepper, olive oil, garlic and lemon juice.


Porterhouse steak makes for an easy midweek meal. Elevate a simple steak and try serving it with our red wine jus and horseradish cream alongside our potato gratin. Another delicious way to enjoy porterhouse during autumn is with fresh pine mushrooms in a butter sauce. To prepare, cook the steaks to your preferred cuisson in a cast-iron pan with butter and thyme. While your meat is resting, cook the pine mushrooms to absorb the meat juices and combine with our pepper sauce. Serve on top of the steaks for a delicious meal.


The porterhouse steak is very similar to the T-bone steak. It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tenderloin cuts together, creating the Porterhouse cut.


In addition to the size of the tenderloin; the thickness of the steak also determines whether a cut is considered a Porterhouse or a T-bone. USDA guidelines outlines a porterhouse must be at least 1.25 inches thick measured from the tenderloin, and a T-bone is 0.5 inches thick.


Note: The above guidelines are only guard rails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Porterhouse, it's always good to have a meat thermometer handy and check internal temp regularly.


Cut from the widest part of the beef loin to ensure a large fillet, the 1kg Porterhouse is the perfect sharing steak for 2-4 depending on how much you can snaffle (or if you've all got a really big appetite, go for the 1.5kg!) Keep it simple with the side dishes and let the flavours of this stellar steak really sing.


For example, if you want to order the Bone-in Ribeye steak you can choose pasture-raised, grain-finished black Angus beef from Washington State or 100% grass fed from Birney Montana (among several overs).


Considered by many to be the King of Steaks, our Porterhouse is reserved for those with big appetites. Suited to grilling or broiling, the bone helps this perfect cut cook evenly and stay tender. On one on side of the bone you'll find all the beefy flavour of our signature Striploin and on the other, our buttery, succulent Tenderloin. Truly, the Porterhouse is a steak that has achieved perfect balance.


DISTINCTIVE QUALITIES: Known as the "King of Steaks", this Prime Porterhouse Steak lives up to its name. Our Porterhouse cut comes with a buttery, melt in your mouth Filet Mignon, a New York Strip, and a rich bone in flavor that is delivered right to your doorstep. This is truly the Grand Party Steak.BEHIND THE PRODUCT: Our Prime Porterhouse comes from the highest quality of meat, in the top 2% of beef world wide. That means our Porterhouse is among the most flavorful, tender, and juicy steaks you'll find!SERVING SUGGESTIONS: Our porterhouse is the perfect "share" steak. Allow beef to come near room temperature before preparing. For medium-rare, season with salt and pepper to taste, then pan sear in a cast-iron skillet or grill until the internal temperature of the beef is 125ºF to 130ºF.


DISTINCTIVE QUALITIES: Known as the "King of Steaks", this Prime Porterhouse Steak lives up to its name. Our Porterhouse cut comes with a buttery, melt in your mouth Filet Mignon, a New York Strip, and a rich bone in flavor that is delivered right to your doorstep. This is truly the Grand Party Steak.BEHIND THE PRODUCT: Our Prime Porterhouse comes from the highest quality of meat, in the top 2% of beef world wide. That means our Porterhouse is among the most flavorful, tender, and juicy steaks you'll find!SERVING SUGGESTIONS: Our porterhouse is the perfect "share" steak. Allow beef to come near room temperature before preparing. For medium-rare, season with salt and pepper to taste, then pan sear in a cast-iron skillet or grill until the internal temperature of the beef is 125ºF to 130ºF. 041b061a72


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