Porterhouse Black Angus USA
Why do I appreciate a Porterhouse steak so much? I’m a butcher — that says it all! The Porterhouse is the Hummer of steaks, and if it’s from USA Black Angus… even better! I once did a steakhouse tour through the U.S. and ended up at places like Peter Luger and Frankie & Johnny. What do you order there? Exactly! Porterhouse from USA beef. No sides. The real deal…
Bert-Jan Lantinga
What is a Porterhouse Steak?
For real enthusiasts: Porterhouse Black Angus USA: a T-shaped piece of meat from tenderloin and entrecote.
Porterhouse vs T-Bone
Just like the T-Bone, the Porterhouse is a T-shaped steak that is divided into tenderloin and sirloin. The difference between a T-Bone and a Porterhouse Steak is the size. Do you want the largest possible steak on the table? Then go for Porterhouse! All Porterhouse Steaks are T-Bones, but that is certainly not the case the other way around. The tenderloin for a Porterhouse should be at least 3.2 cm thick at the thickest part. There are restaurants that serve Porterhouse steaks of 1.5 kilos. Porterhouse Black Angus: a favorite with true steak lovers.
Porterhouse USA Black Angus
This Porterhouse comes from North American Black Angus Cattle, one of the highest quality meat breeds on the market. The meat is tender in taste and has a high degree of marbling. The pedigree Angus is also bred according to strict standards, which means that the animals are kept with respect and are free of hormones, antibiotics or other unnecessary additives. USA Black Angus cows graze on extensive meadows in America and have been fattened with grain for the last 120 days. This improves the veining and taste of the fat. As far as we are concerned, USA Black Angus is one of the tastiest meat breeds in the world. And it doesn't get much better than a Porterhouse Black Angus...
Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!
Porterhouse Low and Slow Preparation (Searing & Slow Cooking)
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 cooking to reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal 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 salt and pepper or a rub of your choice.
Final Internal Temperatures
Rare 52°C Medium rare 54°C
Medium 57°C
Well-done 62°C
Allow for a total preparation time of 45 minutes.
Reversed 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 cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal 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 salt and pepper or a rub of your choice.
Final Internal Temperatures
- Rare 52°C (beef, veal)
- Medium Rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Well-done 62°C (lamb)
Allow for a total preparation time of 1 hour.
Preparation of 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 cooking to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly 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 the steak in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season: season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 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 USA
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+ Flavour enhancers
+ Create a Surf & Turf
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Why do I appreciate a Porterhouse steak so much? I’m a butcher — that says it all! The Porterhouse is the Hummer of steaks, and if it’s from USA Black Angus… even better! I once did a steakhouse tour through the U.S. and ended up at places like Peter Luger and Frankie & Johnny. What do you order there? Exactly! Porterhouse from USA beef. No sides. The real deal…
Bert-Jan Lantinga
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Why do I appreciate a Porterhouse steak so much? I’m a butcher — that says it all! The Porterhouse is the Hummer of steaks, and if it’s from USA Black Angus… even better! I once did a steakhouse tour through the U.S. and ended up at places like Peter Luger and Frankie & Johnny. What do you order there? Exactly! Porterhouse from USA beef. No sides. The real deal…
Bert-Jan Lantinga
What is a Porterhouse Steak?
For real enthusiasts: Porterhouse Black Angus USA: a T-shaped piece of meat from tenderloin and entrecote.
Porterhouse vs T-Bone
Just like the T-Bone, the Porterhouse is a T-shaped steak that is divided into tenderloin and sirloin. The difference between a T-Bone and a Porterhouse Steak is the size. Do you want the largest possible steak on the table? Then go for Porterhouse! All Porterhouse Steaks are T-Bones, but that is certainly not the case the other way around. The tenderloin for a Porterhouse should be at least 3.2 cm thick at the thickest part. There are restaurants that serve Porterhouse steaks of 1.5 kilos. Porterhouse Black Angus: a favorite with true steak lovers.
Porterhouse USA Black Angus
This Porterhouse comes from North American Black Angus Cattle, one of the highest quality meat breeds on the market. The meat is tender in taste and has a high degree of marbling. The pedigree Angus is also bred according to strict standards, which means that the animals are kept with respect and are free of hormones, antibiotics or other unnecessary additives. USA Black Angus cows graze on extensive meadows in America and have been fattened with grain for the last 120 days. This improves the veining and taste of the fat. As far as we are concerned, USA Black Angus is one of the tastiest meat breeds in the world. And it doesn't get much better than a Porterhouse Black Angus...
Picanha is a magnificent steak/roast that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!
Porterhouse Low and Slow Preparation (Searing & Slow Cooking)
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 cooking to reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal 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 salt and pepper or a rub of your choice.
Final Internal Temperatures
Rare 52°C Medium rare 54°C
Medium 57°C
Well-done 62°C
Allow for a total preparation time of 45 minutes.
Reversed 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 cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal 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 salt and pepper or a rub of your choice.
Final Internal Temperatures
- Rare 52°C (beef, veal)
- Medium Rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Well-done 62°C (lamb)
Allow for a total preparation time of 1 hour.
Preparation of 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 cooking to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly 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 the steak in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season: season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.
Sous Vide Stick Settings for Porterhouse
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 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 |