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These USDA Prime Porterhouse Steaks offer two great cuts – the Tenderloin Filet and the Strip Loin. The best of both worlds! Only 5-6% of all beef can be labeled USDA Prime. The Kansas City Steak Company® Private Stock® selection of Prime Beef includes these USDA Prime Porterhouse Steaks – robust & hearty.

  • Steak-lovers steak
  • Wet aged to perfection
  • Bone-in flavor
  • Includes Original Steak Seasoning packet
  • Each Porterhouse Steak is individually vacuum sealed
  • Free Kansas City Steak Book included with each order. Get expert cooking directions (like how to broil steak), Porterhouse tips, steak recipes and more
  • Steaks cut by weight – actual thickness may vary

Cooking

Thaw in refrigerator for at least 24 hours.

Grill Master (Charcoal/Gas)

  • Season as desired: We recommend Kansas City Steak Original Steak seasoning. Place steaks over medium, ash-covered coals, or, preheat gas grill on high, then reduce to medium heat while cooking steaks.
  • Grill to desired doneness, according to time listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

Stove Top Skillet

  • Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
  • Season, as desired. Place steak(s) in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook to desired doneness according to the times listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

Broil

  • Set oven for broiling; preheat 10 minutes. During broiling, the door of an electric oven should be left ajar; the door of a gas oven should remain closed. (Consult your owner’s manual.)
  • Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to times listed, turning once.

Please click below for more cooking directions:

Grilling Directions

Nutrition

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Ingredients

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