Top View of Local Natural Porterhouse Steak from The Butcher Shoppe

Side View of Local Natural Porterhouse Steak from The Butcher Shoppe

Local Natural Porterhouse Steak from The Butcher Shoppe in Toronto

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20oz

26oz

32oz

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Always cut-to-order by an artisanal butcher

Free delivery on orders over $250

Why the Porterhouse Is the King of Steaks

Always cut-to-order by an artisanal butcher
Free delivery on orders over $250

Our USDA prime porterhouse steak is a true showstopper: a massive cut that gives you the tenderness of a filet and the bold, juicy flavour of a New York strip. Hand-cut from the highest USDA Prime beef, it’s rich, buttery, and perfect for a steakhouse-quality meal at home.

Perfect Pairings for a USDA Prime Porterhouse

A porterhouse is best enjoyed with sides that balance its tenderness and bold character. Whether you’re cooking for two or creating a full steakhouse spread, these classic pairings bring everything together:

Caesar salad: Crisp romaine, creamy dressing, and a dusting of parmesan give a refreshing balance to all that marbling.
Grilled asparagus: Slightly smoky with a squeeze of lemon, asparagus brightens up the richness on the plate.
Wild mushroom medley: Earthy, buttery mushrooms layered with herbs make a perfect complement to both sides of the steak.
Creamed spinach: A silky, savoury classic that pairs beautifully with the porterhouse’s big, bold character.

How We Prepare a Classic Porterhouse Cut

Name: USDA Prime Porterhouse Steak
Brand: butcher-shoppe-direct
SKU: 76011
Price: 57.67 CAD
Availability: InStock

Our USDA Prime porterhouse doesn’t need much beyond heat and light seasoning to shine. Here’s how we prepare it for a steakhouse finish right in your own kitchen:

Bring to room temperature

Take the steak out of the fridge about 30 minutes before cooking to help it sear evenly.

Season

All you need are freshly cracked black pepper and a few generous pinches of sea salt.

Sear it hot

Place the porterhouse in a sizzling cast iron skillet or on the grill, giving it 3–4 minutes per side for a golden crust.

Baste with butter and herbs

Add butter, garlic, and fresh thyme, then spoon it over the steak for extra flavour.

Cook to medium-rare

Aim for an internal temperature of about 54°C before removing from the heat.

Rest before serving

Let the steak sit for 5–10 minutes so the juices stay locked inside.

Fresh to Your Door: Shipping Our Prime Porterhouse

Our USDA Prime porterhouse is shipped fresh and packed with care, so it reaches your kitchen in perfect condition:

Cut to order the same day: Each porterhouse is hand-cut by our butchers right before packing.
Vacuum-sealed for freshness: Locks in juices and flavour until you’re ready to cook.
Insulated, temperature-controlled packaging: Sturdy boxes and ice packs keep everything perfectly chilled on the way.
Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
Cook now or save for later: Refrigerate to enjoy this week, or freeze to cook later without losing quality.

Your Porterhouse Questions, Answered Straight from the Butcher

Both cuts have the signature T-shaped bone, but the porterhouse is larger and includes a bigger portion of tenderloin alongside the striploin.

Keep it simple: coarse salt, black pepper, and maybe a touch of garlic or herbs. The beef’s natural flavour does most of the work.

For medium-rare, aim for an internal temperature of about 54°C before resting. Adjust based on how you like your steak.

When vacuum-sealed, your steak will stay fresh in the fridge for 3–5 days. If you’re not cooking it within this timeframe, freezing it can preserve its freshness.