Stone Axe Australian Wagyu Porterhouse MS: 9+ (38-39oz Avg)

Fans of our classic Porterhouse are in for a real treat with the Stone Axe Australian Wagyu Porterhouse MS: 9+. For those who crave the tenderness of a filet and the bold, beefy richness of a strip—this marbled masterpiece brings both worlds together in one epic cut!

We recommend a reverse sear or sous-vide so that marbled piece of glory has time to break down and melt in your mouth.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen – guaranteed in your freezer for 6-12 months.

Cut: Porterhouse (Filet + Strip)

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Porterhouse is to reverse sear or sous-vide to fully render the intense marbling. The optimal oven temperature is 275 degrees Fahrenheit. To reverse sear, slowly bring the steak to temperature on low indirect heat before finishing with a high-heat sear. For best results, use a meat thermometer to monitor internal temperature and achieve your desired doneness.

Preferred Cooking Time: The Wagyu Porterhouse should be seasoned and placed in the oven for 35-65 minutes depending on thickness and preference. Finish with a hard sear for 60-90 seconds per side until a rich brown crust forms. Be sure your steak reaches an internal temperature of 135 degrees Fahrenheit for medium rare perfection.

Wine Pairing: Cabernet Sauvignon

Cut: Australian Wagyu Porterhouse
Grade: Wagyu
Marble Score: 9+
Weight: 38-39oz (Varies)