Name: Porterhouse Steak DryAged
Brand: Metzgerei Freyberger
SKU: 662
Price: 77.88 EUR
Availability: InStock

€77,88

€64,90/kg

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Quantity

1200g steak, vacuum packed
Perfectly matured quality with guarantee
Freyberger's Plus Guarantee
With the typical large fillet portion!

Our Porterhouse Steak will keep for at least 5 days after it arrives at your location or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

Good to know:

Similar to a T-bone steak, the porterhouse steak is cut from the flat roast beef with fillet and bone. That's why the two are similar in shape. The porterhouse steak can be divided into roast beef and fillet. Our porterhouse steak has a beautiful marbling. Since the bone remains in the steak, it develops a very special aroma when grilled. It is also suitable for frying. However, since it is relatively thick, it should be pre-cooked for this purpose.

This is the best way to prepare your Porterhouse Steak:

Before you prepare it, your porterhouse steak should reach room temperature. To do this, take it out of the fridge about three hours before preparation. Preheat the oven to 120° C or set your grill to this temperature with indirect heat. To check the core temperature of your porterhouse steak, you should use an appropriate thermometer and insert it into the thickest part of the meat. Take your steak out of the oven or grill as soon as it has reached a core temperature of 53° C. Then set the grill to maximum heat. It would be best if you used a top heat grill. You can also use a pan and heat clarified butter. Sear your porterhouse steak on both sides so that it is nice and dark on the outside. After it has seared on all sides, you should let your porterhouse steak rest for 5 minutes. To do this, take it off the heat and let it cool at room temperature. Last but not least, you can salt your porterhouse steak. By the way, we are known for our DryAged Beef .

Mega gut

Haben es wie hier beschrieben zubereitet. Also erst im Backofen (ca 3std bis 56grad) und dann nochmal kurz auf den heißen Grill. Es war wirklich perfekt und wir würden es jederzeit wieder so machen