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.
We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, 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.
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.
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.
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.
100% Devonshire Beef
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