Midwestern Dry Aged Porterhouse Steak

Midwestern Dry Aged Porterhouse Steak

A combination of the New York and the Filet Mignon; it’s the perfect choice for the hearty appetite or to share with your sweetie (or whoever brought the wine - there'll be time for your sweetie later). Try a thicker cut and serve the two cuts sliced to sample both.
Size: Price: Qty:

In Bryan's Words

The Porterhouse steak is cut from the large end of the Shortloin.  There are actually two separate steaks that combine to make this cut. The larger section is the New York Steak, and the smaller is the Filet Mignon.  On an average shortloin, there are about 10-12 inches of what can be produced as a Porterhouse; so the desired thickness will determine the number of steaks per loin. The reason for this is that the Filet is not a uniform thickness, but rather it tapers down to a point and in order for the steak to be considered a porterhouse, it has to have a decent sized filet. 

What happens to the rest of the loin when the filet is too small? This is where the T-bone steak is from; the only difference between the porterhouse and the T-Bone is the size of the filet.  We here at Bryans don’t generally cut the T-Bone for a couple of reasons (keep in mind that just because we don’t generally do it, there’s not much we won’t do if you say ‘pretty please’); firstly because the ratio of bone to meat is unequal on the bone side of things and we think that you can achieve the same cut with less bone by choosing the Kansas City Strip. Secondly, the remainder of the Filet Mignon on a T-Bone steak is pretty much lost during the cooking; it’s so small and so tender that invariably it gets charred beyond recognition on the grill. What we prefer to do is remove the entire Filet Tail (that little tapering end of the filet) in one piece and treat it as its own special steak.

A famous variation on the Porterhouse is the Tuscan Bisteca Fiorentine, which has gained notoriety mainly because of the unique cooking method it allows. Generally, it is 2.5” to 3” thick (will serve 4-6) and is seared on both sides to give it a good dark look, then finished indirectly by standing it up on the grill with the bone as the base. What this does is allows the bone to act as a heat shield at the point of direct heat while still allowing the high cooking temperature to indirectly surround the steak. And if you pull it off, you look like a pro at the grill, to boot. Go ahead, be a hero. 


Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:

1¼“ – 10-12 minutes total; 8 and 3

1½“ – 14 to 15 minutes total; 9 and 5

2” – 15 to 18 minutes total; 11 and 6

2½“ – 20 minutes total; 12 and 7

3” – a neat trick for something this size; sear the steak for 2 or 3 min on each side, then stand the steak upright on the bone and close the lid of your grill for 18-20 minutes. The bone will act as a heat shield, allowing you to use the indirect heat of the grill to finish cooking the steak. 

Wine Pairing

Coming soon.