£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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