USDA Choice Porterhouse Steak

$120.00

($60.00/item)

- USDA Choice - 30 oz

Size:

Variant

The USDA Choice Porterhouse Steak, easily recognized by its generous tenderloin muscle, offers a succulent blend of flavor and tenderness in an impressive 30-oz cut. Perfectly sized for sharing during special occasions or celebrations, our porterhouse steak delivers an unforgettable dining experience.

Often compared to the T-bone steak, both steaks come from the short loin section of the cow and feature the iconic T-shaped bone surrounded by meat. However, the key distinction lies in the size of the tenderloin portion—Porterhouse steaks have a significantly larger filet mignon than T-bones, making them ideal for steak lovers seeking the ultimate combination of rich flavor and melt-in-your-mouth tenderness.

Want to see this cut in action? Check out this delicious video, featuring our 30 oz Porterhouse cooked up by the Original Black's Barbecue!

Best Prepared

The porterhouse is one of the best steaks for the reverse sear method.

Season generously with salt and pepper.
Cook at 225°F until the internal temperature reaches 120–125°F for medium-rare.
Remove from heat and rest briefly.
Sear over high heat or in a cast iron skillet for 1–2 minutes per side.
Rest 5–10 minutes before slicing.

Because the porterhouse contains both a New York strip and filet mignon, reverse searing helps both muscles cook more evenly.

Nutrition Facts

Serving Size: 4 oz (112g)
Servings Per Container: Varied

	Amount	% Daily Value*
Calories	293
Total Fat	23g	35%
Saturated Fat	9g	46%
Trans Fat	0g
Cholesterol	77mg	26%
Sodium	59mg	3%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g
Protein	20g
Vitamin A	0%
Vitamin C	0%
Calcium	1%
Iron	12%

*Percent Daily Values are based on a 2,000 calorie diet.

SATISFACTION GUARANTEE

If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.

Frequently Asked Questions About USDA Choice Porterhouse Steak

What is the difference between a porterhouse and a T-bone steak?

Both steaks come from the short loin and contain a New York strip and tenderloin separated by a T-shaped bone. A porterhouse has a significantly larger filet mignon section than a T-bone.

Is a porterhouse steak good for sharing?

Yes. At approximately 30 ounces, a porterhouse steak is often considered the perfect steak for two people, making it a popular choice for date nights, celebrations, and special occasions.

What is the best way to cook a porterhouse steak?

A reverse sear is one of the best methods. Slowly bring the steak up to temperature before finishing over high heat to create a flavorful crust while keeping the filet and strip tender and juicy.

What temperature should a porterhouse steak be cooked to?

For the best balance of tenderness and flavor, most steak lovers prefer porterhouse steak cooked to medium-rare, around 130–135°F final internal temperature.

Why is porterhouse called the king of steaks?

The porterhouse combines two premium steak cuts—a filet mignon and a New York strip—into one impressive steak. Its size, tenderness, flavor, and presentation have earned it the nickname “King of Steaks.”

No Added Hormones or Antibiotics

Wet Aged for 28 Days

Fast 1-2 Day Shipping

Shipping Information

44 Farms' perishable beef products are shipped vacuum-sealed and frozen over dry ice inside an insulated cooler. We utilize FedEx 1-2 day shipping to ensure our goods arrive promptly. Orders consisting of only nonperishables are shipped via USPS Priority Mail.

The Short Loin

The short loin primal sits just behind the rib section along the upper back of the cow. This area produces some of the most tender and sought-after cuts of beef thanks to muscles that do very little work.

From the short loin come classic steakhouse favorites like the New York Strip and the T-Bone steak. These cuts are prized for their tenderness, fine texture, and rich beef flavor that shines with simple seasoning and high-heat cooking.

Because of its balance of tenderness and flavor, the short loin is home to some of the most popular steaks served in restaurants and prepared on backyard grills. Whether pan-seared or grilled over open flame, cuts from the short loin deliver a premium steak experience.