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basting the meat and enhancing the flavor of an already flavorful Ribeye
STEP 5: CARVE
We've made it even better by cutting these steaks from USDA Prime Grade Beef
We've made it better by aging the meat a minimum of 28 days
Porterhouse Steak Ribs basting the meat and enhancingHand Cut, Bone In Porterhouse Steaks from USDA Choice Grade Short Loin & Tenderloin. The Porterhouse Steak is truly the best of both worlds. The flavor of the NY Strip combined with the tenderness of Filet Mignon produces a top tier steak. We make it better by sourcing from a small number of trusted growers, hand cutting and trimming, and flash freezing immediately after cutting. Compared to the T Bone Steak, this cut includes a significantly larger
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