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A unique gourmet experience is being prepared for our "sophisticated" friends. Our most premium beef steaks, dipped in high quality fresh cow butter, flavored with traditional herbs from selected parts of our country. The sit down countdown has already started and we can't wait to share this incredible culinary experience with you in about 20-30 days. When all this ritual of preparation will be completed, the characteristics of the tender bite and incredible ripening taste that you will enjoy in every bite will surely make you realize the meaning of all this waiting. Because everyone at siakos.gr, we take care to do the good...the best for you.
Porterhouse is one of the finest and most famous cuts of beef, perfect for grilling or pan-frying. This is a particularly large steak that comes from the back of the fillet and the sirloin and includes two different types of meat:
- Tenderloin : An extremely tender cut, located on one side of the bone.
- Striploin (New York Strip) : It is softer and richer in flavor, located on the other side of the bone.
The Porterhouse is similar to the T-bone , but differs due to the larger size of the fillet. Their main difference is that the Porterhouse has a larger cut than the sirloin, while the T-bone has a smaller sirloin and a longer striploin.
Features:
- T-shaped bone : It separates the two types of meat and gives a special appearance.
- Texture : Porterhouse combines the tenderness of tenderloin with the full flavor of striploin.
- Size : It is one of the largest cuts, with a weight that can reach 700-1,000 grams.
Ideal baking:
Porterhouse is usually cooked on the grill or in the oven to preserve the flavor and texture of the two different meats. Medium-rare cooking is preferred, so that it remains juicy, but the fillet does not dry out.
This cut of beef is particularly popular in steak houses and is associated with luxury and rich flavor, making it a premium choice for meat lovers.