Genuinely two steaks on one bone: a New York strip on one side and a filet mignon on the other, divided by the T-shaped vertebra. A porterhouse must have a substantial filet section to earn the name, which is what separates it from a T-bone. Twenty ounces of the best of both.
6 servings per box
Nutrition Facts
| Portion size | 20oz. |
| Calories | 1233 |
| Fat (g) | 61 |
| Cholesterol (mg) | 453 |
| Sodium (mg) | 373 |
| Carbohydrates (g) | 0 |
| Protein (g) | 159 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Meat Preparation Chart
Serving Suggestion
Two steaks in one: strip and filet. Grill over two-zone heat, rest ten minutes, then carve both sides off the bone and slice for the table.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.