32 Days Dry-Aged Porterhouse Steak
Shelf Life: Min. 6 Days
The Porterhouse can be shared comfortably between two, or served as a single serving. Cook over very high heats, whether over coal or wood, or frying to gain a rich charred exterior, though pink inside with a core temperature of at least 56°c. Serve with gentleman's relish, homemade béarnaise sauce, and potatoes sautéed in duck and goose fat, tossed with parsley and shallots.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|OUR RECIPE TIPS FOR COOKING YOUR PORTERHOUSE STEAK|