Porterhouse Double Steak (2x 650g) - ChilledArgentina

Image Porterhouse Double Steak (2x 650g) - Chilled

Angus Beef - Grass Fed

Days in fridge

Weight

  • 1.3 Kg
+ -
HK$379.00

to

Minutes

de la valley OPINION

Coming straight from our Angus Grass-Fed breed in the heart of the Argentinian Pampa, this Porterhouse steak has been selected by De La Valley for its incredible flavor! Splited by a t-shaped bone, this steak combine the sublime tenderness of the Tenderloin and the exceptional juiciness of the Striploin, and brings up a perfect balance of these two. 

All meat connoisseurs will agree that the Porterhouse is a masterpiece

Committed to the traceability of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door: chilled and vacuum packed.

Angus Beef - Grass Fed,Porterhouse Double Steak (2x 650g) - Chilled

Sliced from the Short Loin, the Porterhouse is made of two famous cuts: the Tenderloin and the Striploin, splited in two a T-shape bone. Often compared and/or confused with the T-Bone, the Porterhouse is actually characterized by a bigger Tenderloin portion due to the fact that it is cut from the rear end of the Short Loin. 

Cattle farming

>Argentine Angus

Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality

Learn more

Cooking expert tips

Known for being super tender and lean, the Porterhouse steak can easily loose all its juiciness when overcooked. In order to obtain the best results, De La Valley recommends a high heat cooking on a pan.

Pan Cooking:
For cooking a nice rare Porterhouse Steak (600g):

Step 1: Take you De La Valley Porterhouse steak out of the fridge at least 20 minutes before cooking in order to bring it to room temparature
Step 2:  Preheat your pan over medium heat
Step 3:  Lightly coat your steak with olive oil before seasoning it with salt and pepper
Step 4: Turn the heat to high, and lay your Porterhouse steak in it.
Step 5: Cook for 3 to 4 minutes each side to get a nice rare cook. Then sear the edges.
Step 6: Take your steak off the pan and let it rest for 5 to 10 minutes before taking your first bit. ENJOY!

 

Recipe ideas

Image Cast-Iron Skillet Porterhouse Steak

Cast-Iron Skillet Porterhouse Steak

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Image Perfectly Grilled Porterhouse Steak

Perfectly Grilled Porterhouse Steak

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