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Porterhouse Blonde d'Aquitaine

Porterhouse dikbil DeLuxe

Waarom ik dit stuk vlees zo kan waarderen? De rijke smaak van entrecote en de malse draad van ossenhaas kan toch elke slager bekoren? Bovendien is de ossenhaas bij Porterhouse nog nét even wat dikker dan de T-Bone. Hiervoor hoef je echt niet naar de USA. Onze Blonde d'Aquitaine runderen uit de directe regio levert authentiek en botermals rundvlees.  Bij gelegenheid de Big Green Egg aan; ik vind het echt een feest!

Bert-Jan Lantinga

What is a Porterhouse steak?

For those who love large, high-quality steaks, there is the T-shaped Porterhouse steak. The meat comes from between the ribs and is still on the bone. The Porterhouse divides that leg into 2 meat parts: sirloin and tenderloin. So the best of both worlds. A Porterhouse is often lumped in with a T-Bone, but that is not entirely justified.  The difference between a T-Bone and a Porterhouse Steak is the size. . Do you want the largest possible steak on the table? Go for Porterhouse! All Porterhouse Steaks are T-Bones, but that is certainly not the case the other way around. .

Porterhouse of Blonde d'Aquitaine

This Porterhouse Steak comes from the Blonde d'Aquitaine. By Lantinga Sr. selected cattle from passionate (yes really!) farmers from the region, with whom we have been working together in the stores for years. They only supply female cows and calves from the region. The animals graze outside in nature reserves in the summer and their menu consists - in addition to fresh grass - of Lucerne (luxury grass with high nutritional values), corn, grains, potatoes and a daily portion of vitamins and minerals. The animals have plenty of space and are cared for with love. You can taste that respectful approach in this Porterhouse steak: the meat is finely grained, buttery tender and has an authentic beef flavor. As it used to be and as it should be... 

 

 

A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare porterhouse low and slow (grill & cook through)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice

Core final temperatures

Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C

Take into account a total preparation time of 45 minutes

Reversed sear Porterhouse (cooking & grilling)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice

Core final temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)

Take into account a total preparation time of 1 hour.

Preparation Porterhouse Sous Vide

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed 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.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb< strong> Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice

Sous vide stick setting value for Porterhouse

Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours

Ingredients

100% rundvlees

Nutritional 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 Blonde d'Aquitaine

Dit product is momenteel niet op voorraad.
Informeer me wanneer dit product op voorraad is
Porterhouse of the Blonde d'Aquitaine beef. 

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Cafe de Paris
+ 5,99 | 200 ml Meat Jus with Shallot
+ 3,99 | 100 gram Butchery's seasalt flakes
+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 49,99 | 800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 | 4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 | 8x Haricots verts wrapped in Livar bacon
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  • check-circle check-circle Starting at € 100,- FREE delivery.
  • check-circle check-circle Quick frozen and vacuum packed
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Waarom ik dit stuk vlees zo kan waarderen? De rijke smaak van entrecote en de malse draad van ossenhaas kan toch elke slager bekoren? Bovendien is de ossenhaas bij Porterhouse nog nét even wat dikker dan de T-Bone. Hiervoor hoef je echt niet naar de USA. Onze Blonde d'Aquitaine runderen uit de directe regio levert authentiek en botermals rundvlees.  Bij gelegenheid de Big Green Egg aan; ik vind het echt een feest!

Bert-Jan Lantinga

Porterhouse of the Blonde d'Aquitaine beef. 
  • Product Information
    chevron-down chevron-up

    • Waarom ik dit stuk vlees zo kan waarderen? De rijke smaak van entrecote en de malse draad van ossenhaas kan toch elke slager bekoren? Bovendien is de ossenhaas bij Porterhouse nog nét even wat dikker dan de T-Bone. Hiervoor hoef je echt niet naar de USA. Onze Blonde d'Aquitaine runderen uit de directe regio levert authentiek en botermals rundvlees.  Bij gelegenheid de Big Green Egg aan; ik vind het echt een feest!

    Bert-Jan Lantinga

    What is a Porterhouse steak?

    For those who love large, high-quality steaks, there is the T-shaped Porterhouse steak. The meat comes from between the ribs and is still on the bone. The Porterhouse divides that leg into 2 meat parts: sirloin and tenderloin. So the best of both worlds. A Porterhouse is often lumped in with a T-Bone, but that is not entirely justified.  The difference between a T-Bone and a Porterhouse Steak is the size. . Do you want the largest possible steak on the table? Go for Porterhouse! All Porterhouse Steaks are T-Bones, but that is certainly not the case the other way around. .

    Porterhouse of Blonde d'Aquitaine

    This Porterhouse Steak comes from the Blonde d'Aquitaine. By Lantinga Sr. selected cattle from passionate (yes really!) farmers from the region, with whom we have been working together in the stores for years. They only supply female cows and calves from the region. The animals graze outside in nature reserves in the summer and their menu consists - in addition to fresh grass - of Lucerne (luxury grass with high nutritional values), corn, grains, potatoes and a daily portion of vitamins and minerals. The animals have plenty of space and are cared for with love. You can taste that respectful approach in this Porterhouse steak: the meat is finely grained, buttery tender and has an authentic beef flavor. As it used to be and as it should be... 

     

     

  • Preparation
    chevron-down chevron-up

    • A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

    Prepare porterhouse low and slow (grill & cook through)

    Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to room temperature.
    Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
    Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
    Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
    Time: use the below schedule for your own planning, these times are indicative.
    Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
    Rest: Let the meat rest for 10 minutes before carving/serving.
    Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice

    Core final temperatures

    Rare 52C Medium rare 54C
    Medium 57C
    Rose/Welldone 62C

    Take into account a total preparation time of 45 minutes

    Reversed sear Porterhouse (cooking & grilling)

    Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to room temperature.
    Preheat the oven or BBQ to 60C.
    Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
    Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
    Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
    Rest: Let the meat rest for 10 minutes before carving/serving.
    Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice

    Core final temperatures

    -Rare 52C (beef, veal)
    -Medium rare 54C (beef, veal)
    -Medium 57C (beef, lamb, veal)
    -Rose/welldone 62C (lamb)

    Take into account a total preparation time of 1 hour.

    Preparation Porterhouse Sous Vide

    Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
    Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed 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.
    Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
    Rest, let the steak rest for 10 minutes before cutting/serving.
    Herb< strong>     Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice

    Sous vide stick setting value for Porterhouse

    Rare: 52C in 3 hours
    Medium: 54C in 3 hours
    Medium/Rare: 56C in 3 hours

  • Voedingswaarde
    chevron-down chevron-up

    • Ingredients

    100% rundvlees

    Nutritional 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
  • Reviews
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