How to Cook a Wagyu Porterhouse Steak

With Valentine's Day coming up, we found the perfect match - filet mignon meets NY Strip. Together, these two steaks create one big cut called the Wagyu porterhouse. It is typically served as a meal for two, filled with immense flavor. 

What is a Porterhouse Steak Cut?

This match made in heaven is found where the tenderloin and top loin meet. The top loin is widely known as the NY strip. Without the bone, the porterhouse would just be a filet mignon and NY strip steak. 

The porterhouse is often confused with the T-Bone. The main difference between the two is that the porterhouse cut is thicker and includes more of the tenderloin filet. 

How to Cook a Porterhouse Steak

Cook your Wagyu porterhouse like a pro on the grill! For best results, season both sides with salt and pepper. Be generous with the salt to enhance the beefy flavor. 

Searing both sides over high heat will help develop a crispy crust. Once the sear is done, turn the grill down to a lower heat and continue cooking. 

Try your best to not over cook your steak. The internal temperature should gage around 145 F (medium). Be sure to let your steak sit once your pull it off the grill. 

One element that will take your steak to the next level is a herb butter! Melting this over your Wagyu steak will bring a sweet and salty richness to your meal. 

Why Should You Purchase a Porterhouse?

Don't let the price point scare you away. With a Wagyu porterhouse, you are buying quality AND quantity! It is a guaranteed tender and juicy steak, perfect for sharing or one big hearty meal. There are also many health benefits from eating a porterhouse: high protein, iron, and B vitamins. 

Ready to taste it for yourself? Click here to shop our Wilders Wagyu Porterhouse cut (perfect for Valentines day!)

*Fact credits to The Spruce Eats*


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