The two-zone problem
The filet finishes before the strip. Start strip-side over direct heat for the sear, then rotate to put the filet on the cooler side. Pull when the strip reads 125°F — the filet will be 120°F, which is right. Rest 10 minutes.
Beef · Dry-aged
Dry-aged porterhouse.
Two steaks separated by a T-bone — a strip on one side, a filet on the other. Dry-aged for deeper flavor.
I From the counter
About the dry aged porterhouse.
A true porterhouse has both a generous strip steak and a generous filet, separated by a T-shaped bone — a smaller filet means it is technically a T-bone, not a porterhouse.
This is the steak for two people who want to taste the difference between the two cuts in one sitting: the strip’s beef character against the filet’s quiet tenderness, both on the same bone.
Typically 32 to 40 oz. Ask the counter about thickness and availability.
At a glance
GradeUSDA Prime
Dry-ageAsk the counter
Weight32 – 40 oz typical
Serves2 generous
Cooking notes
How we’d cook it.
Bone-down close-out
For the last two minutes, lay the steak bone-down. The bone shields against overcooking and adds a marrow note to the crust.
More from the case
While you are here.
Hold one for me
Call the counter.
Call ahead for special cuts, dry-aged selections, whole-animal items and holiday standing orders. We will have the order waiting with your name on it — that is the counter conversation behind every cut.