Spanish Galician Porterhouse

Let the golden fat do the work. Season simply, sear over high heat, and finish more gently so the fat has time to render and baste the steak from within. Rest well before slicing, then serve across both sides of the bone to experience the striploin and tenderloin together.

Because a porterhouse contains both striploin and tenderloin, it benefits from high heat followed by gentle finishing so both muscles cook evenly. Sear over high heat 3–4 minutes per side, then finish to medium-rare (130–135°F / 54–57°C) and rest 8–10 minutes before slicing.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.

Hand-cut to order in our Toronto butcher shop, vacuum-sealed fresh, and shipped straight to your door.