Porterhouse Steak

  • Serves 1 - 2
  • In stock

Weight: 600g

Product description

Sometimes referred to as the ‘King of the T-Bones’, the Porterhouse Steak is indeed a sort of plus-sized T-Bone Steak; both are cut from the same part of the animal (the sirloin), and include prime fillet and tenderloin on their distinctively-shaped bone. The main difference is that the Porterhouse Steak includes more tenderloin, because it is cut from the rear end of the sirloin, and it is sized so generously that it will feed two adults comfortably.


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We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Butcher's Tips

This large steak is cut deliberately thick, so be careful when cooking; you don’t want to overdo it, because the lean fillet and tenderloin will end up too tough, but you do need to make sure the meat is cooked through (to be absolutely sure, use a meat thermometer to check the core temperature). The core temperature  should be at least 56°c.

How to Cook

For a medium_rare Porterhouse Steak: place a heavy_based pan on a high heat and preheat your oven to 200°C (Gas Mark 6). Season the steak with a little salt and freshly ground black pepper, then massage it with a little olive oil (not Extra_Virgin), goose fat or rapeseed oil. Put the steak into the hot pan and cook for about eight minutes, then turn it over and cook the other sides for about five minutes – you need the steak to have formed a golden crust on each side (known as ‘sealing’ the meat). Take the steak out of the pan, put it into an oven_proof dish and cook it in the hot oven for up to 15 minutes. Remove the finished steak from the oven and leave it to rest in a warm place for about ten minutes before serving.

Product specification

Storage Instructions

Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.

Ingredients 100% British Greendale Beef
Source Greendale Farm, Devon


Delivery or collection, we’ve got it covered!

Click & Collect FREE - Order online and collect from our Farm Shop, You can choose to collect on a ‘specified day’ (starting approx. one week from ordering) during checkout. We will email you when your produce is ready for collection.

Local Delivery £4.95 (Free on orders over £50) - We offer local delivery for customers living in the EX1 to EX5, and EX8 to EX11 postcode areas. Choose a ‘specified day’ during checkout.  Please note: All orders to the remaining EX postcodes will be delivered using our standard national courier.

National Delivery £7.95 (Free on orders over £50) - We offer nationwide delivery. Choose a delivery date during checkout.

National Saturday Delivery £7.95 - We offer nationwide delivery on Saturdays. Choose a delivery date during checkout.

Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.

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Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

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