Juicy dry-aged porterhouse steak, beautifully sliced, showcasing tender pink meat and a grilled crust.

Dry-Aged Porterhouse (21Day) (32oz)

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Calling all of our dry-aged meat eaters for the holy grail of them all...the Dry-Aged Porterhouse! This ranks the same in terms of weight and taste as our Wagyu Tomahawk. This 32oz porterhouse steak is enough to comfortably feed 3-4 people and is perfect to slice & serve just like the steak houses. 
                    

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

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

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