Pairs well with: 'The Rub'
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Hip End of Short Loin
Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Porterhouse is to sear and cook in the oven! The oven should be set to 450 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: The Dry Aged Porterhouse should be pan seared on high heat for 2 minutes on each side. Then it should be placed in the oven for 4-6 minutes or until it reaches an internal temperature of 140 degrees fahrenheit.
Wine Pairing: Zinfandel
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