USDA Prime Porterhouse — 40 oz, Strip + Filet on Bone

Our USDA Prime Porterhouse is one of the largest and most special cuts at CHS Wagyu. This impressive 40oz bone-in steak features both a New York Strip and a Filet Mignon, separated by a signature "T" bone. Unlike our T-Bone, which is nearly twice as big, the Porterhouse offers the perfect combination: the bold flavor of the New York Strip on one side and the tender, lean Filet on the other. It's an ideal steak for anyone with a big appetite looking to enjoy one of the most popular and visually striking cuts.

Cooking Method: Grill or broil the Porterhouse, which combines both a strip and a tenderloin. Start on high heat to sear, then reduce to medium to finish cooking without charring.

Recommended Temperature: 135°F (57°C) for medium-rare. Keep an eye on both sides, as the strip and tenderloin may cook at different rates due to their thickness.