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USDA Choice Porterhouse Steak (750g)

USDA Choice Porterhouse Steak (750g)
SKU USB400
Contents about 750g
unit price ¥938 / per 100g
1 Review(s)
¥7,040
OR

Labeling Information

country of origin US
ingredients Beef
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.

Description

This is the real deal! The real thing! US porterhouse steak of approx. 750g. Cut really thick for a juicy steak you or your friends will never forget. 

The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Basically an over-sized T-Bone steak the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks that basically make up this steak you will get a tenderloin steak and a top loin (or strip steak). 

Serving Suggestion

Because both the loin and tenderloin are quite forgiving a Porterhouse can be cooked any way you like. It is perfect when grilled but can also be broiled, sauteed or pan-fried. Use our "Stake Spice" and season lightly. Try not to cook it beyond medium at the most.


Here is our recommendation for how to cook the steak in a frying pan:


1. Let the raw steak breathe. Give it a few minutes of peace and quiet at room temperature.

2. Sprinkle salt and pepper on both sides of the steak.

3. Heat oil (preferably olive or canola, you can also use butter) in the pan.

4. Gently fry one side of the steak at high temperature.

5. Turn the steak over to fry the other side.

6. Flip the steak again and continue frying.

7. Cooking time depends on your cooking device and the doneness you prefer. (We would recommend medium rare!)

8. Cut steak diagonally into thin slices for extra tenderness.

9. Serve as is or with your favorite side dish

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪



Review of this item

これはうまい!2度おいしい!

やまちゃん 9/19/2019
気分はテキサス!(謎テンション)
うますぎて、ひとりで食えてしまいます。
強火で表面を一気に強めの焼き目(両面)をいれたら、
そのまま弱火で10分ほど、しっかり火を通します。蓋をしてはいけません。フニャッとしてしまうので。
骨周辺にしっかり熱を入れるイメージです。
骨沿いの肉の表面に肉汁がフツフツと湧いていたら出来上がりの合図。ミディアムに仕上がっていると思います。
骨周辺と肉の末端では厚みが違うし骨周辺はどうしても熱が入りにくいので鉄板上の肉の位置で調整するといいですよ。
胡椒は仕上げに。ミルでガリガリ。香りが際立ちます。
残った骨や硬かったスジ部分は煮て牛骨スープに。髄もしっかり溶け込んで無駄なく余すことなく完食できるのでオススメです。
2度おいしい当商品でした。

Rate this product

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