USDA Prime Porterhouse

USDA Prime Porterhouse

Steak lovers cherish the Porterhouse, because it's actually two steaks in one – a crosscut portion of a New York Strip on one side, and on the other, a juicy filet! USDA Prime is the best available!

Individually packaged.
4 (14oz.) steaks when purchased in the All Natural Steak Pack

Recommended Wine Selection:
Cabernet or Merlot


Product Description

Grilling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes.

1. Preheat grill to HIGH or prepare coals.
2. Remove thawed steaks from packaging and place on plate. Season with ¼ teaspoon Natural Seasoning.
3. Place steaks on preheated grill and cook for 3- 4 minutes.
4. Flip steaks and continue cooking for 2 – 3 minutes. Remove steaks from grill to a clean plate.

Broiling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes
1. Preheat Broiler and position top rack 3 – 4 inches from broiler.
2. Remove steaks from packaging and place on broiler pan. Season using ¼ teaspoon Natural Seasoning.
3. Place broiler pan in oven and broil for 4-5 minutes.
4. For medium steaks, flip and continue broiling for 4 – 5 minutes.
6. Remove steaks from oven and plate

Serving Size 14oz
Servings/Container 4
Calories 881
Calories from Fat 529
% Daily Value
Total Fat 58g 98%
Saturated Fat 23g 119%
Trans Fat 0g %
Cholesterol 222mg 74%
Sodium 214mg 9%
Protein 50g
Vitamin C 0% . Calcium 2%
Iron 44% .

Rosemary-crusted porterhouse steaks with red wine sauce

Total time: About 1 hour

Servings: 4

Note: Adapted from “Weber’s Charcoal Grilling” by Jamie Purviance.

Red wine sauce

2 cups low-sodium beef stock

1 cup dry red wine

1/2 cup ketchup

1/4 teaspoon dried thyme

1/4 teaspoon black pepper
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In a medium saucepan, whisk together the stock, wine, ketchup, thyme and pepper. Bring to a boil over high heat, then lower the heat to medium and simmer until the mixture is reduced to 1 cup, about 30 minutes. Remove from the heat and set aside.

Rosemary-crusted steaks

2 porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat

1 1/2 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary

2 tablespoons kosher salt

1 teaspoon black pepper

Red wine sauce

2 tablespoons butter, cut into two equal pieces

1. Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.

2. Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a “two-zone” fire; if using a gas grill, turn flame to high heat). Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire (“indirect heat”; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.

3. Bring the sauce to a simmer and whisk in the butter until emulsified. Remove from heat. Carve the steaks and serve warm with the red wine sauce.



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