Porterhouse - ChilledArgentina
Argentine Angus - Grass Fed
Days in fridge
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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.
Argentine Angus - Grass Fed,Porterhouse - 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.
Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality.
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.
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 temperature
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!