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, hearty as a strip.

Steak-lovers steak

Wet aged to perfection

Bone-in flavor

Includes Steak and Prime Rib Seasoning

<< Back to Combos
<< Back to Home

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°

Please click below for more cooking directions:

Grilling Directions
Broiling Directions