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

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

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

Regular price $140.00
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

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