£19.60 – £36.00
Just like the T-Bone, the Porterhouse combines the sirloin and fillet. However, only the thickest part of the tender fillet will do for this prime cut.
Make sure to probe the middle of the steak without breaking through to the cooking surface.
Blue – 47°C – 50°C
Rare – 50°C – 53°C
Medium Rare – 55°C – 58°C
Medium – 60°C – 63°C
Medium-Well – 65°C – 68°C
Well Done – 71°C+
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Select options This product has multiple variants. The options may be chosen on the product page
In Stock
Select options This product has multiple variants. The options may be chosen on the product page
In Stock
Select options This product has multiple variants. The options may be chosen on the product page
In Stock
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