Porterhouse Steak Dry Aged Beef 20 days

🥩🔥 20 Day Dry Aged Porterhouse Steak

Dry Aged Porterhouse Steak • 20 Days • Premium Beef • Butcher's Cut

The 20-Day Dry-Aged Porterhouse is the signature steak for those who want a steakhouse experience at home. It is a bone-in “T” cut that combines two premium cuts : the juicy striploin on one side and the buttery tenderloin on the other.
The 20-day dry aging concentrates the flavor, gives a deeper aroma and a more "pure" meaty result, while when baked it creates that characteristic crust that locks in the juices.

📖 Product Description

• Cut: Porterhouse (T-bone with larger fillet)
• Type: Beef steak
• Maturation: Dry Aged 20 days
• Premium cut for grill, cast iron pan or oven
• Ideal for steak lovers and a table that wants to impress
• Packaged with traceability & quality certification

💎 Why should you prefer it?

🥩 2 cuts in 1 steak : striploin + fillet
🔥 Dry Aged 20 days : more concentrated flavor and aromas
🦴 The bone adds extra flavor to baking
🍽️ Steakhouse result at home with the right technique
✨ Ideal for special tables and “wow” serving

⚠️ Important

❗ The product is not ready to eat — full cooking is required before serving.

🔥 Cooking Method (ideal: cast iron + oven)

For a steakhouse effect

1️⃣ Remove the steak from the refrigerator 30–45 minutes before grilling.
2️⃣ Wipe well, salt (and pepper at the end).
3️⃣ Hot cast iron skillet: 2–3 minutes per side for a strong crust.
4️⃣ Bake in a 180°C oven for 6–12 minutes (depending on thickness and degree of doneness).
5️⃣ Rest 8–10 minutes before cutting.

✅ For safer guidance:
• Medium-rare: 52–54°C (after resting)
• Medium: 57–60°C
• Medium-well: 63–66°C
• Well done: 70°C+

💡 Chef's Tip

• Cut the fillet and striploin separately (they have different cooking times).
• Finish with butter, garlic and thyme in the pan for flavor.
• Don't forget: rest = juiciness.

🍽️ Combinations & Serving

Accompanying:
• Baby/fries, mashed potatoes or celeriac
• Roasted vegetables, sautéed mushrooms
• Green salad with vinaigrette

Matching sauces:
• Chimichurri, pepper, or just coarse salt and lemon

Wine:
• Full-bodied red (Cabernet, Syrah, Xinomavro)

🌏 Flavor Profile

✔ Concentrated, deep meaty flavor from maturation
✔ Juicy striploin + buttery fillet in the same cut
✔ Crispy crust and rich “dry aged” aroma

🏷️ Badges

🥩 Porterhouse | 🦴 T-Bone | 🔥 Dry Aged 20 Days | 🍽️ Steakhouse Cut | 🧈 Butter Baste | 🥇 Premium Beef

20-day dry aged Porterhouse beef steak, premium cut with T-bone that combines striploin and fillet. Ideal for grilling or cast iron skillet. Raw product — requires full cooking before consumption.

Porterhouse, Dry aged, Beef steak, T-bone, Fillet, Striploin, Steak, BBQ, Cast iron