What is Porter House Steak?
The porter house is a premium cut from the short loin, featuring both the tenderloin and strip steak separated by a T-bone. It's larger than a T-bone and includes more tenderloin.
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Everything you need to know about selecting the perfect porter house steak.
The porter house is a premium cut from the short loin, featuring both the tenderloin and strip steak separated by a T-bone. It's larger than a T-bone and includes more tenderloin.
Australian marble scores range from 0-9+. Higher scores indicate more intramuscular fat, resulting in richer flavour and tenderness. Wagyu typically scores 6-9+.
Grass-fed beef offers a leaner, earthier taste with higher omega-3s. Grain-fed provides more marbling and a buttery flavour. Both are excellent choices.
Bring steak to room temperature before cooking. Use high heat for searing, then finish at lower temperature. Rest for 5-10 minutes before cutting.
A 400-500g porter house serves one generously. For sharing, consider 800g+ cuts. Thickness of 3-4cm ensures proper searing without overcooking.
Quality grass-fed porter house: $35-60/kg. Premium grain-fed: $50-80/kg. Wagyu: $80-200+/kg depending on marble score and origin.
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