Porterhouse Black Angus AUS
Porterhouse Black Angus AUS
Porterhouse Black Angus AUS
The Black Angus porterhouse is a classic cut of beef that brings together two prized cuts: tenderloin and sirloin. Cut with the bone in between, which releases extra flavor during cooking. A generous steak that’s perfect for sharing or as a showpiece on the grill.
What is a porterhouse?
A porterhouse is similar to a T-bone, but with a larger portion of tenderloin. It’s cut from the loin of the beef and combines tender meat with a firm bite. Cook it over high heat to create a nice crust, then let it rest to achieve even doneness.
Black Angus beef
Black Angus cattle are known for their slow growth and even fat distribution. This results in beef with consistent quality, suitable for various cooking methods. The porterhouse is carefully cut and delivered vacuum packed to keep the meat in top condition until preparation.
Order Porterhouse Black Angus AUS online?
You can easily order the porterhouse online. Place your order before 11 a.m. and the meat will be delivered the same evening in the Netherlands and Belgium. Prefer delivery at another time? No problem. The meat is shipped flash frozen and vacuum packed, so it stays fresh until you’re ready to use it.
A Porterhouse is a bold steak that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Porterhouse Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the steak in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 45 minutes.
Reversed Sear Porterhouse (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Porterhouse
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Porterhouse Black Angus AUS
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Porterhouse Black Angus AUS
The Black Angus porterhouse is a classic cut of beef that brings together two prized cuts: tenderloin and sirloin. Cut with the bone in between, which releases extra flavor during cooking. A generous steak that’s perfect for sharing or as a showpiece on the grill.
What is a porterhouse?
A porterhouse is similar to a T-bone, but with a larger portion of tenderloin. It’s cut from the loin of the beef and combines tender meat with a firm bite. Cook it over high heat to create a nice crust, then let it rest to achieve even doneness.
Black Angus beef
Black Angus cattle are known for their slow growth and even fat distribution. This results in beef with consistent quality, suitable for various cooking methods. The porterhouse is carefully cut and delivered vacuum packed to keep the meat in top condition until preparation.
Order Porterhouse Black Angus AUS online?
You can easily order the porterhouse online. Place your order before 11 a.m. and the meat will be delivered the same evening in the Netherlands and Belgium. Prefer delivery at another time? No problem. The meat is shipped flash frozen and vacuum packed, so it stays fresh until you’re ready to use it.
A Porterhouse is a bold steak that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Porterhouse Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the steak in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 45 minutes.
Reversed Sear Porterhouse (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 1 hour.
Preparing Porterhouse Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Porterhouse
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |