Wet aged and exquisitely marbled, you can’t find better Prime Beef than our USDA Prime Porterhouse and Bone-In Ribeye Steaks.
Only 1-2% of all beef can be labeled USDA Prime. The Kansas City Steak Company™ Private Stock selection of Prime Beef includes this combo of USDA Prime Porterhouse - robust and hearty, and the Bone-In Ribeye - tender as a Filet Mignon, hearty as a Kansas City Strip.
Includes Original Steak Seasoning packet
Individually vacuum sealed
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
Preparing Porterhouse Steaks
The best cooking method for this steak is direct heat grilling.
If you like your steak really rare, grill it over high heat. If you like it medium rare, you will need to lower the heat or move the steak to a cooler section of the grill.
Rare meat will take 7-10 minutes per side and when using an instant read thermometer in the side of the steak (do not touch the bone) will read 120° - 130°.
The marbling and thickness of a Ribeye, make it the perfect steak for grilling.
High heat and quick cooking is the best way to cook these tender steaks.
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.
You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.
Please click below for more cooking directions: