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Gippsland pasture raised beef porterhouse steak

Gippsland pasture raised beef porterhouse steak

$21.83

Grass fed porterhouse steak. This is premium beef raised by the O'Connor Family in Gippsland, Victoria.

Each porterhouse will weigh between 340g-370g.

This is a fresh product, best cooked within 2-3 days.

Discover more of our pasture-raised and grass-fed beef cuts, here. We have delectable recipes using beef in our archive. Expand your repertoire with a technique for grilling a rib-eye steak, steak tartare and Bistecca alla Fiorentina.

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Gippsland pasture raised beef porterhouse steak
$21.83

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Gippsland pasture raised beef porterhouse steak

Gippsland pasture raised beef porterhouse steak
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What is a porterhouse steak?

A porterhouse is a cut of steak that comes from the short loin of beef. Enjoy porterhouse on the bone as a club steak, as part of the t-bone steak or off the bone like this steak from the O’Connor family. It is a lean cut yet incredibly tender and juicy - often known as the steak lover’s choice of meat. In Australia, porterhouse steak is often known as sirloin or elsewhere as a New York steak.

How to cook a porterhouse steak?

A porterhouse is a cut of steak that comes from the short loin of beef. Enjoy porterhouse on the bone as a club steak, as part of the t-bone steak or off the bone like this steak from the O’Connor family. It is a lean cut yet incredibly tender and juicy - often known as the steak lover’s choice of meat. In Australia, porterhouse steak is often known as sirloin or elsewhere as a New York steak.

How to tenderise porterhouse steak?

Porterhouse steak is a tender cut that does not need to be tenderised. However, marinating meat can increase flavour and make this cut even more tender. We love many classic marinades, one of which is salt, pepper, olive oil, garlic and lemon juice.

Porterhouse steak recipes

Porterhouse steak makes for an easy midweek meal. Elevate a simple steak and try serving it with our red wine jus and horseradish cream alongside our potato gratin. Another delicious way to enjoy porterhouse during autumn is with fresh pine mushrooms in a butter sauce. To prepare, cook the steaks to your preferred cuisson in a cast-iron pan with butter and thyme. While your meat is resting, cook the pine mushrooms to absorb the meat juices and combine with our pepper sauce. Serve on top of the steaks for a delicious meal.