Porterhouse Steak
A Mighty Sharing Steak with Fillet and Sirloin on the Bone
Porterhouse steak is an indulgent sharing steak, perfect for two. Cut from next to the T-bone, and like its neighbour made up of both sirloin and fillet, the porterhouse has the larger piece of fillet of the two. With porterhouse steak, you get the best of both worlds: tender fillet and fat-lined sirloin, both hugging the bone, which gives extra flavour and protection during cooking.
If possible, we recommend using a barbecue, as a hot grill followed by slower cooking over the coals is a brilliant way to prepare this generous cut. The porterhouse is substantial, so it is a good opportunity to be bold and match it with robust flavours. We suggest a chimichurri salsa, bright with herbs, garlic and chilli, as a wonderful accompaniment to the char from the barbecue. Or you can delve into the world of compound butters; a Roquefort butter, with its blue cheese tang, will be superb, or perhaps a wild garlic butter for something punchy and fresh, or even a Café de Paris butter if you really want to go for it.
A Mighty Sharing Steak with Fillet and Sirloin on the Bone
Porterhouse steak is an indulgent sharing steak, perfect for two. Cut from next to the T-bone, and like its neighbour made up of both sirloin and fillet, the porterhouse has the larger piece of fillet of the two. With porterhouse steak, you get the best of both worlds: tender fillet and fat-lined sirloin, both hugging the bone, which gives extra flavour and protection during cooking.
If possible, we recommend using a barbecue, as a hot grill followed by slower cooking over the coals is a brilliant way to prepare this generous cut. The porterhouse is substantial, so it is a good opportunity to be bold and match it with robust flavours. We suggest a chimichurri salsa, bright with herbs, garlic and chilli, as a wonderful accompaniment to the char from the barbecue. Or you can delve into the world of compound butters; a Roquefort butter, with its blue cheese tang, will be superb, or perhaps a wild garlic butter for something punchy and fresh, or even a Café de Paris butter if you really want to go for it.
Original: $80.43
-65%$80.43
$28.15Description
A Mighty Sharing Steak with Fillet and Sirloin on the Bone
Porterhouse steak is an indulgent sharing steak, perfect for two. Cut from next to the T-bone, and like its neighbour made up of both sirloin and fillet, the porterhouse has the larger piece of fillet of the two. With porterhouse steak, you get the best of both worlds: tender fillet and fat-lined sirloin, both hugging the bone, which gives extra flavour and protection during cooking.
If possible, we recommend using a barbecue, as a hot grill followed by slower cooking over the coals is a brilliant way to prepare this generous cut. The porterhouse is substantial, so it is a good opportunity to be bold and match it with robust flavours. We suggest a chimichurri salsa, bright with herbs, garlic and chilli, as a wonderful accompaniment to the char from the barbecue. Or you can delve into the world of compound butters; a Roquefort butter, with its blue cheese tang, will be superb, or perhaps a wild garlic butter for something punchy and fresh, or even a Café de Paris butter if you really want to go for it.
