Bone-In Beef Porterhouse Steak, Chilled, Vacuum-Packed

Beef Porterhouse Steak – Two Exceptional Cuts in One Steak

Porterhouse Steak from carefully selected Latvian beef – an impressive bone-in steak combining richly flavoured Striploin and exceptionally tender Tenderloin. Wet-aged for at least 15 days to enhance the meat's natural tenderness and flavour.

Porterhouse is one of the most recognisable premium beef steaks. It is cut from the short loin region, where a distinctive T-shaped bone separates two muscles – Striploin (Longissimus lumborum) and Tenderloin (Psoas major).

The Striploin side offers pronounced beef flavour and a satisfying texture, while the Tenderloin is prized for its exceptional tenderness. Together, they provide two different steak experiences in a single cut.

Porterhouse resembles T-Bone, but its defining characteristic is a larger Tenderloin portion. This makes it a particularly desirable and impressive steak.

Depending on its size, Porterhouse can be served as a substantial individual steak or shared between two people.

Versatile Culinary Uses

Charcoal-Grilled Porterhouse. A classic cooking method that develops a flavourful crust while careful heat management helps retain juiciness.

Cast-Iron Porterhouse. Ideal for a sufficiently large cast-iron pan, finished with butter, garlic, thyme or rosemary.

Oven-Finished Porterhouse. Thick steaks are well suited to reverse searing: gently heating the meat in the oven before finishing it over high heat.

Steak for Sharing. Serve on a large board, separating the Striploin and Tenderloin from the bone and slicing both cuts.

Restaurant Dishes. Porterhouse pairs beautifully with roasted potatoes, mashed potatoes, grilled vegetables, peppercorn sauce, herb butter or chimichurri.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our Porterhouse Steak is wet-aged for at least 15 days under controlled conditions.

Ageing promotes tenderness and helps develop the meat's natural flavour while retaining the distinctive characteristics of the Striploin and Tenderloin.

How to Cook Porterhouse Steak

Porterhouse combines two different muscles, so careful cooking is especially important. The Tenderloin side is generally leaner and more delicate, while the Striploin offers a firmer texture and richer flavour.

Pat the steak dry and season with salt and freshly ground black pepper.

For thicker Porterhouse steaks, reverse searing or grilling with direct and indirect heat zones can provide more even cooking.

Gently heat the steak before finishing it over high heat to develop a flavourful crust. Monitor the temperature of both muscles, as the Tenderloin may reach the desired doneness sooner.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

These temperatures describe steak doneness and are not universal food safety guarantees.

Measure the temperature in the thickest areas of the meat, avoiding contact with the bone. Allow the steak to rest for approximately 5–10 minutes after cooking.

For serving, separate the Striploin and Tenderloin from the bone, slice against the grain and arrange the meat alongside the bone.

Product Information

Cut: Porterhouse – Striploin and Tenderloin separated by a T-shaped bone.

Product type: Bone-In Beef Porterhouse Steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight, including the bone.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.