A thick cut from the short loin area, the porterhouse is comprised of the two most prized portions of meat: the tenderloin and the short loin. Being prime-grade, this steak features exquisite marbling throughout, and the dry-aging process concentrates the flavor and improves the texture even further. Best prepared grilled with a crust of sea salt and freshly ground pepper, allowed to rest for 5-10 minutes before serving.
