The porterhouse steak is cut from the rear end of the short loin, which is the top section of the cow between the ribs and the back leg. Each steak consists of a piece of bone with a NY strip steak attached on one side and a piece of tenderloin attached on the other. It is really a win-win cut and the perfect way to enjoy our pasture-raised beef!
All this inch-thick steak needs is some salt and pepper and a hot and fast cook over a grill or on your stove. We recommend cooking to an internal temperature of 130° for a great medium rare finish.
Each Red House Ranch Porterhouse Steak weighs roughly a pound and a quarter and is enough to feed one to two people.
**Did you know that grass-fed beef has a healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84) than conventional beef? This is important in terms of increasing the nutritional content of the fat on our animals and in terms of potentially preventing chronic disease.**