Beef
Porterhouse Steak
Boneless sirloin with a clean strip of fat along one edge. Lean, beefy and best medium-rare.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
Score the fat strip lightly and season. Start the steak fat-edge down, held with tongs, for a minute or two so the fat renders and crisps.
Lay it flat in the hot pan and cook 3 minutes a side for medium-rare, basting with the rendered fat.
Rest 5 minutes, then slice against the grain.
