PORTERHOUSE USDA PRIME
A porterhouse is simply put a New York strip and delicate Filet mignon separated by a T-shaped bone (hence it’s other nickname, the mighty T-bone). This is the one time we suggest putting away the cast iron—meat shrinks as it cooks, meaning when seared, a porterhouse’s surface fails to make contact with the pan as the bone begins to jut out. And since the filet side is more prone to overcooking, it can be a challenge getting the entirety of the steak to finish at the same time. Our master grillers know just how to get it right every time!
Need a bigger cut? Please contact us
info.vietnam@elgaucho.asia
(+84) 28 38 272 090
Zalo
Information Details
Recommended Degree Of Doneness:
Meat Type:
Country of Origin:
Steak Type:
Cut Type:
Cooking Methods:
Store at
For long-term storage - Keep at -18°C or lower.
For consumption within 2–3 days - Store between 0°C and 4°C.
How To Cook
COOKED TO PERFECTION
1. You can season the steak before cooking, a high-quality steak has great natural flavor, so just a little salt is enough to enhance it.
2. Heat your pan to medium-high. Let the steak’s natural fat melt, no extra oil needed. For lean cuts like filet, a light rub of olive oil adds a perfect touch before cooking.
3. Place the steak in the pan and let it sear. Turn it regularly for even cooking.
4. Remove the steak when it reaches your preferred doneness. A meat thermometer can help check the temperature, if needed.
Chef’s recommendation:
Rare 50–55°C | Medium Rare 55–60°C | Medium 60–65°C
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