Dry Aged Porterhouse Romagnola
Dry Aged Porterhouse Romagnola
The dry aged Porterhouse from Romagnola is a classic cut that brings together two steaks in one: beef tenderloin and entrecote, separated by the distinctive T-shaped bone. Aging on the bone gives the meat a full, rounded flavor and a firm structure. A Porterhouse is larger than a T-bone and is prized by anyone who enjoys a substantial steak with real character.
What is a Porterhouse?
A Porterhouse is cut from the short loin, closer to the rear of the beef. This results in a larger portion of beef tenderloin than in a standard T-bone. The bone helps the meat retain its natural juices and adds extra flavor during cooking or grilling. Through dry aging, the meat matures in a controlled environment, allowing moisture to slowly evaporate and the flavor to deepen. The result is powerful beef with a rich, natural taste.
Romagnola
Romagnola is an Italian cattle breed from the Emilia-Romagna region. The animals live in small herds and feed on locally grown grass and grains. The meat has a firm structure and a distinctive, pure flavor. Romagnola cattle grow slowly, resulting in beef with a balanced ratio of fat and muscle. Combined with dry aging, this meat gains an extra layer of depth and concentration without losing its natural tenderness.
Order Dry Aged Porterhouse Romagnola online?
Ordering is easy: place your order in the morning and receive it the same evening in the Netherlands and Belgium. Our butchers carefully age and cut each piece. The Porterhouse is vacuum sealed and delivered flash frozen, ensuring flavor and quality are preserved until the moment of preparation.
A Porterhouse is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
Porterhouse Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear Porterhouse
(Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 556 |
| Energie (kcal) | 133 |
| Vet (g) | 4.6 |
| Verzadigd vet (g) | 2.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.0 |
| Zout (g) | 0.08 |
Dry Aged Porterhouse Romagnola
This dry aged Porterhouse from Italian Romagnola beef combines beef tenderloin and striploin in one cut, with a deep, full flavor and a firm structure developed through aging on the bone.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This dry aged Porterhouse from Italian Romagnola beef combines beef tenderloin and striploin in one cut, with a deep, full flavor and a firm structure developed through aging on the bone.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Dry Aged Porterhouse Romagnola
The dry aged Porterhouse from Romagnola is a classic cut that brings together two steaks in one: beef tenderloin and entrecote, separated by the distinctive T-shaped bone. Aging on the bone gives the meat a full, rounded flavor and a firm structure. A Porterhouse is larger than a T-bone and is prized by anyone who enjoys a substantial steak with real character.
What is a Porterhouse?
A Porterhouse is cut from the short loin, closer to the rear of the beef. This results in a larger portion of beef tenderloin than in a standard T-bone. The bone helps the meat retain its natural juices and adds extra flavor during cooking or grilling. Through dry aging, the meat matures in a controlled environment, allowing moisture to slowly evaporate and the flavor to deepen. The result is powerful beef with a rich, natural taste.
Romagnola
Romagnola is an Italian cattle breed from the Emilia-Romagna region. The animals live in small herds and feed on locally grown grass and grains. The meat has a firm structure and a distinctive, pure flavor. Romagnola cattle grow slowly, resulting in beef with a balanced ratio of fat and muscle. Combined with dry aging, this meat gains an extra layer of depth and concentration without losing its natural tenderness.
Order Dry Aged Porterhouse Romagnola online?
Ordering is easy: place your order in the morning and receive it the same evening in the Netherlands and Belgium. Our butchers carefully age and cut each piece. The Porterhouse is vacuum sealed and delivered flash frozen, ensuring flavor and quality are preserved until the moment of preparation.
A Porterhouse is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your cooking method!
Porterhouse Low and Slow Cooking (Searing & Finishing in the Oven)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Roast or grill the meat until browned all around in a large pan with butter or on the grill until completely brown and any fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the roasted steak in a baking dish, and add the drippings.
Time: Use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Rose/Well-done 62°C
Consider a total preparation time of 45 minutes.
Reverse Sear Porterhouse
(Cooking & Searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperatures are 2 degrees below the desired final temperature. The last 2 degrees are added during searing.
Sear or grill the meat until browned and crunchy all around until the desired core temperature is reached.
Measure the core temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or afterwards with pepper and salt or a rub of your choice.
Final Core Temperatures
- Rare 52°C (beef, veal)
- Medium rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Rose/Well-done 62°C (lamb)
Consider a total preparation time of 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water), and take it out of the refrigerator 5 hours before to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum. But normally, the packaging can go straight into the warm water bath).
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch; searing or torching will not increase the temperature further.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C in 3 hours
Medium: 54°C in 3 hours
Medium/Rare: 56°C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 556 |
| Energie (kcal) | 133 |
| Vet (g) | 4.6 |
| Verzadigd vet (g) | 2.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.0 |
| Zout (g) | 0.08 |