How long does shipping take?

<p>Because our products are perishable, <strong>you’ll select your preferred delivery date at checkout</strong>—so you know exactly when your order will arrive.</p><p>Most shipments are in transit for 1–2 days depending on your location.</p><p>If you need your order sooner, expedited delivery options are available at checkout for an additional charge.</p><p>If your order hasn’t been processed yet, our support team can help update your shipping details. Once your order has shipped, changes can no longer be made.</p>

Porterhouse vs T-Bone Steaks

<div class="metafield-rich_text_field"><h3>What is the tastiest cut of steak?</h3><p>Deciding which cut of steak is the tastiest is a matter of opinion, but many people choose a porterhouse because it’s a cut that actually offers two steaks in one. A porterhouse includes a NY strip steak and a filet/tenderloin separated by a t-shaped bone, giving diners beefy flavor, toothsome texture, and beautifully tender meat all at the same time.</p><h3>Which is better, porterhouse or T-bone?</h3><p>While porterhouse and T-bone steaks are both tasty in their own way, porterhouse cuts offer more meat and larger portions of the filet cut. This means you’re getting a better dining experience — and possibly an easier cook, thanks to the thicker and more forgiving cut.</p><h3>What’s more expensive, T-bone or porterhouse?</h3><p>Porterhouse steaks are coveted for their thicker cut and larger portion of filet, which means they’re typically more expensive than a T-bone, pound for pound. However, be sure to look at USDA quality grades before you buy. A USDA Prime porterhouse will have a higher price tag, and for good reason, while a lesser quality porterhouse could possibly cost less than a Prime T-bone.</p><h3>What two steaks make up a porterhouse?</h3><p>A porterhouse steak contains both the filet mignon/tenderloin cut from a cow’s short loin as well as a NY strip steak. For people who can’t decide between ordering a filet or enjoying a strip steak, the porterhouse offers steak lovers a chance to indulge in both popular cuts at the same time.</p></div>

Raw steak on butchers paper with rosemary as garnish

Raw steak on crumpled brown paper with a sprig of rosemary on a dark background

Product Details

Description

Savor the hearty taste of dry-aged beef in our generous Porterhouse Steak, the combination of both a strip steak and a tenderloin steak. We begin by selecting from the highest possible grade of the very best grain fed, pasture raised superior breeds. The beef is then stored in our custom-designed dry-aging coolers where a complex process incorporates an intricate and delicate balance of time (a minimum of 30 days), temperature, air circulation and humidity. The beef ages openly, exposed to air inside the coolers, and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully cut away by hand, leaving meat that is significantly more tender and with the distinctive ‘beefy’ delicious flavor imparted by dry aging.

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.

Shipping & Delivery

Order before Wednesday, Noon CT to receive your order the same week!

Allen Brothers ships Mon-Wed to deliver Wed-Fri. Miss the order cutoff? Get your order the same week with additional Delivery charge(s).

Shipping Page

Dry Aged Prime Porterhouse Steak

$129.95

$129.95 ~~$129.95~~

Shipping calculated at checkout.

Delicious dry-aged flavor in our generous Prime Porterhouse

Options: 1 pc | 1.5 inch thick

1 pc | 1.5 inch thick 1 pc | 1 inch thick

Order before Wednesday, Noon CT to get your delivery by Friday

Product Details

Description

Savor the hearty taste of dry-aged beef in our generous Porterhouse Steak, the combination of both a strip steak and a tenderloin steak. We begin by selecting from the highest possible grade of the very best grain fed, pasture raised superior breeds. The beef is then stored in our custom-designed dry-aging coolers where a complex process incorporates an intricate and delicate balance of time (a minimum of 30 days), temperature, air circulation and humidity. The beef ages openly, exposed to air inside the coolers, and ages from the outside in, forming a hard crust around the edible tissue. Once aging is complete, this firm outer crust is carefully cut away by hand, leaving meat that is significantly more tender and with the distinctive ‘beefy’ delicious flavor imparted by dry aging.

Raised Right, Right Here. Our cattle are born and raised in the USA under strict standards for quality.

Shipping & Delivery

Order before Wednesday, Noon CT to receive your order the same week!

Allen Brothers ships Mon-Wed to deliver Wed-Fri. Miss the order cutoff? Get your order the same week with additional Delivery charge(s).

Shipping Page

Share:

Dry Aged Prime Porterhouse Steak

$129.95

$129.95 ~~$129.95~~

Product Specs

Country of Origin	USA
Aging Technique	Dry Aged
Cut Type	Porterhouse

Cooking Guide: Porterhouse

Get Cooking with Allen Brothers

/pages/recipes/cooking-grilled-porterhouse-steak-with-cherry-glaze-recipe

Cooked meat on wood board with spoon and sauce

Grilled Porterhouse Steak with Cherry Glaze Recipe

The pairing of cherry with beef instead of elk or bison may be unconventional, but don’t be swayed. The fresh cherries melt into a savory sweet glaze to make a complimentary taste to the stately Allen Brothers porterhouse. Serve with baby arugula salad, a Dijon shallot vinaigrette and you'll have a well balanced plate of flavors.

/pages/recipes/cooking-porterhouse-steak-with-rosemary-recipe

Grilled steak on a wooden cutting board with coleslaw in the background

Porterhouse Steak with Rosemary Recipe

This impressive cut is perfect for dinner parties. Garnish with a zest of a lemon and served with a creamy chanterelle risotto, to truly wow your guests.

/pages/recipes/cooking-allen-brothers-porterhouse-steak-with-chili-jam-and-garlic-sweet-potatoes-recipe

Steak with roasted potatoes in a frying pan on a stove

Porterhouse Steak with Chili Jam and Garlic Sweet Potatoes Recipe

A perfectly seared porterhouse is paired with a sweet-and-spicy chili jam that adds just the right amount of heat, while roasted garlic sweet potatoes provide a rich, savory complement. Ideal for weekend grilling or an impressive dinner at home, this recipe brings steakhouse-quality flavor to your table with every bite.

Frequently Asked Questions

Because our products are perishable, you’ll select your preferred delivery date at checkout—so you know exactly when your order will arrive.

Most shipments are in transit for 1–2 days depending on your location.

If you need your order sooner, expedited delivery options are available at checkout for an additional charge.

If your order hasn’t been processed yet, our support team can help update your shipping details. Once your order has shipped, changes can no longer be made.

All products are shipped frozen unless otherwise noted.

We ship via UPS, using insulated packaging and dry ice to keep everything cold and protected throughout transit. Each order is securely packed to ensure it arrives in excellent condition.

What is the tastiest cut of steak?

Deciding which cut of steak is the tastiest is a matter of opinion, but many people choose a porterhouse because it’s a cut that actually offers two steaks in one. A porterhouse includes a NY strip steak and a filet/tenderloin separated by a t-shaped bone, giving diners beefy flavor, toothsome texture, and beautifully tender meat all at the same time.

Which is better, porterhouse or T-bone?

While porterhouse and T-bone steaks are both tasty in their own way, porterhouse cuts offer more meat and larger portions of the filet cut. This means you’re getting a better dining experience — and possibly an easier cook, thanks to the thicker and more forgiving cut.

What’s more expensive, T-bone or porterhouse?

Porterhouse steaks are coveted for their thicker cut and larger portion of filet, which means they’re typically more expensive than a T-bone, pound for pound. However, be sure to look at USDA quality grades before you buy. A USDA Prime porterhouse will have a higher price tag, and for good reason, while a lesser quality porterhouse could possibly cost less than a Prime T-bone.

What two steaks make up a porterhouse?

A porterhouse steak contains both the filet mignon/tenderloin cut from a cow’s short loin as well as a NY strip steak. For people who can’t decide between ordering a filet or enjoying a strip steak, the porterhouse offers steak lovers a chance to indulge in both popular cuts at the same time.