Premium Cut
T-Bone & Porterhouse
Two steak experiences in one classic cut.
Strip on one side of the bone, tenderloin on the other. The porterhouse is the larger of the two — more tenderloin on the plate. Both want a two-zone fire: a hard sear over direct heat, then a gentler finish so the filet side doesn't dry out.
GrillCast Iron
Preparation
Let it come up slightly from fridge-cold before cooking so the bone doesn't stall the center.
Best cooked fast & hot.
Storage & Thawing
- Thaw beef in the refrigerator, never on the counter. Plan on roughly 24 hours for every 5 lb of a large roast, and overnight for steaks and ground beef.
- Keep it on a rimmed plate or sheet pan so any juices stay contained and away from other food.
- Once thawed, ground beef should be used within 1–2 days; steaks and roasts within 3–5 days.
- For food-safety guidance on thawing, storage times and safe handling, follow the USDA's current recommendations.
Which box?
T-Bone & Porterhouse appears in these Alaron Farms packages, subject to seasonal allocation:
- Heritage Reserve
Recipes
What to make with t-bone & porterhouse
We're still developing recipes for this cut. In the meantime, browse everything published in the Farm Kitchen.
Explore the Farm KitchenKeep exploring the cuts
Ready to put better beef on the table?
Choose the Alaron Farms box that fits your household, select your delivery rhythm and tell us how your family likes to cook.