Skip to the beginning of the images gallery

Description

Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.

This thick and juicy Porterhouse Roast is cut 5 inches thick. The best of both worlds with Filet Mignon and a New York Strip all in one. The combination of the steakhouse quality and an all around favorite, this steak has the tastes of perfection. Full of flavor and very tender!

We make sure that every Shortloin is aged up to 4 weeks for maximum tenderness and flavor on every Porterhouse & T Bone we cut out of it.

Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering filet mignon every time you order! Perfect for holiday feasts, upscale dinners, or gourmet meal prep, the Reserve Porterhouse Roast offers a dramatic presentation and a mouthwatering taste profile. Whether oven-roasted or grilled, this cut guarantees a memorable dining experience.

Grade: Upper Third USDA Choice or Higher.
Aged: 21+ days wet aged.
Weight: 6.5 - 7 LB avg.
Description: Cut 5" Thick.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

1. Oven Roasting Method:

Preheat oven to 425°F (218°C).
Season the roast generously with salt, pepper, garlic, and herbs.
Place on a rack in a roasting pan and cook for 15 minutes to sear.
Reduce heat to 325°F (163°C) and roast until internal temperature reaches 130°F (54°C) for medium-rare.
Rest for 15 minutes before slicing.

2. Sous Vide Method:

Season the roast and vacuum-seal it.
Cook in a sous vide bath at 130°F (54°C) for 3–4 hours.
Remove and pat dry.
Sear all sides in a hot skillet with butter and herbs for a golden crust.
Rest briefly before carving