PORTERHOUSE STEAK
$152.00
Product
Porterhouse Steak
One 32-34 oz bone-in steak
Signature Akaushi Wagyu
The Porterhouse is the king of all steaks. Cut 1.5 inches thick from the most prized section of the strip loin, the porterhouse combines flavorful NY Strip with the tender filet. To be considered a true Porterhouse, and not just a T-Bone, the filet section must measure at least 2 inches wide off the bone. Only four Porterhouse steaks are cut from every steer.
Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.
The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Our Signature Line has savory earthy notes of mushroom and olive. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.
Farm
We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs.
The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.
Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.
Breed
When it comes to beef, our palate and our heart lies with one breed that has come to be our Signature line for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious.
Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste.
The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!
Cooking
How to Prepare
1. Take the meat out of the refrigerator an hour prior to cooking.
2. Season liberally with salt and pepper on all sides.
3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.
4. Add a tablespoon of oil to the pan and sear the steak for 3-9 minutes depending on its size. For larger steaks, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary. Baste the steak using a spoon for the final 3-5 minutes of cooking.
5. Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare)
6. Let rest for 3-5 minutes before carving.