Porterhouse Steaks

Porterhouse steaks are an overwhelming favorite of steak lovers everywhere, largely due to their "two in one" nature. Fine porterhouse steaks are actually two cuts in one--a juicy sirloin strip on one side and a tenderloin filet on the other. Divided down the middle by a bone, porterhouse steaks are prized because they offer this irresistible combination of two favorite steaks in one cut.

The bone that runs down the middle gives these steaks the nickname "t-bone." It should be noted, however, that true porterhouse steaks only come from the back of the tenderloin and the name "porterhouse" is only awarded to the largest of the t-bone steaks. Many butchers try to pass off small t-bones as porterhouse steaks--don't be fooled. Allen Brothers sells only the finest, largest USDA Prime porterhouse steaks available.

For your enjoyment, Allen Brothers uses two different types of aging processes to create distinctly different steak experiences. Dry-aged porterhouse steaks are methodically aged in Allen Brothers' custom-designed cooler, where they naturally break down and become extremely tender. Dry-aged steaks are rich and savory with a buttery texture.

Wet-aged porterhouse steaks are sealed and aged in their own juices, imparting the steak with a full-bodied, robust flavor. Allen Brothers' wet-aged porterhouse steaks are available in 16-, 20-, 24- and massive 48-ounce sizes. The whopping 48-ounce steak is nearly two and a quarter inches thick. These porterhouse steaks are sold in packages of two, four or eight, so you can select exactly how many you need to feed your crowd.