Description
Porterhouse Steak – Emperors Cut
The American Akaushi Wagyu Porterhouse Steak is a premium, 1.75-inch thick cut that combines two of the most beloved steak cuts in one: the tenderloin (Filet Mignon) and the strip steak (New York Strip). Known for its exceptional marbling, this steak offers a perfect balance of tenderness and rich, beefy flavor. The Porterhouse is ideal for steak enthusiasts who want to experience the unparalleled flavor and tenderness of both in a single, unforgettable steak.
Cooking Tips for the Perfect Porterhouse Steak
- Season generously with salt and pepper or your favorite steak seasoning.
- Preheat your grill or skillet to high heat.
- Sear the steak for 3-4 minutes on each side to achieve a flavorful caramelized crust.
- Finish cooking in a preheated oven. For medium-rare, cook until the internal temperature reaches around 130°F. Adjust cooking time based on your desired doneness.
- Allow the steak to rest for 5-10 minutes after cooking to let the juices redistribute.
- Slice the Porterhouse perpendicular to the grain to maximize tenderness.
Order your American Akaushi Wagyu Porterhouse Steak from Hook and Cleaver Ranch online today and experience the luxury of premium Wagyu delivered to your door!
The Akaushi Wagyu Porterhouse steak is a premium and impressive cut of beef with exceptional marbling that combines two distinct cuts in one—namely the tenderloin (Filet Mignon and the strip steak New York Strip). The Porterhouse allows diners to enjoy two different textures and flavors in a single steak, making it a favorite among steak aficionados.
When cooking an Akaushi Porterhouse steak, it's recommended to use high-heat cooking methods such as grilling or broiling to develop a caramelized crust on the outside while preserving the tender interior. Due to its size, it's essential to allow for proper resting after cooking to ensure the juices redistribute evenly throughout the meat and allow a melt-in-your-mouth experience that is both luxurious and satisfying.
Instructions
- Preparation:
- Remove the steak from the refrigerator about 30-45 minutes before grilling to bring it to room temperature. This helps it cook more evenly.
- Pat the steak dry with paper towels, then season generously with salt and freshly ground black pepper on both sides. You can also lightly brush it with olive oil if you prefer.
- Preheat the Grill:
-
- Preheat your grill to high heat, aiming for around 450°F to 500°F. If you're using a charcoal grill, make sure the coals are nice and hot.
- Sear the Steak:
-
- Place the steak on the grill over direct heat. Sear for about 2-3 minutes per side to develop a nice crust. Avoid pressing down on the steak to preserve its juices.
- Finish Cooking:
-
- After searing, move the steak to a cooler part of the grill (indirect heat) and continue grilling until it reaches your desired level of doneness.
- For rare: Grill for about 2-3 minutes per side, or until the internal temperature reaches 120°F to 125°F.
- For medium-rare: Grill for about 3-4 minutes per side, or until the internal temperature reaches 130°F to 135°F.
- For medium: Grill for about 4-5 minutes per side, or until the internal temperature reaches 140°F to 145°F.
- Rest the Steak:
-
- Once done, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
- Serve:
-
- Slice the steak across the grain and serve immediately. Enjoy the rich, buttery flavor of Akaushi Wagyu.
