20-day dry-aged beef porterhouse steak

🥩🔥 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. This bone-in cut, shaped like a “T,” combines two premium cuts: juicy striploin on one side and buttery tenderloin on the other.
The 20-day dry aging concentrates the flavor, adds deeper aromas and a cleaner, meatier taste, while cooking creates that signature crust that locks in the juices.

📖 Product Description

• Cut: Porterhouse (T-bone with a larger tenderloin)
• Type: Beef steak
• Aging: Dry aged for 20 days
• Premium cut for the grill, cast-iron skillet, or oven
• Ideal for steak lovers and an impressive dinner table
• Packaged with traceability & quality certification

💎 Why choose it

🥩 2 cuts in 1 steak: striploin + tenderloin
🔥 Dry Aged for 20 days: more concentrated flavor and aromas
🦴 The bone adds extra flavor during cooking
🍽️ Steakhouse results at home with the right technique
✨ Ideal for special occasions and a “wow” presentation

⚠️ Important

❗ The product is not ready to eat — cook thoroughly before serving.

🔥 Cooking Method (ideal: cast iron + oven)

For steakhouse results

1️⃣ Take the steak out of the refrigerator 30–45 minutes before cooking.
2️⃣ Pat dry thoroughly, season with salt (and pepper at the end).
3️⃣ Hot cast-iron pan: 2–3 minutes per side for a strong crust.
4️⃣ Transfer to a 180°C oven for 6–12 minutes (depending on thickness and 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 tenderloin and striploin separately (they have different cooking times).
• Finish with butter, garlic and thyme in the pan for aroma.
• Don’t forget: resting = juiciness.

🍽️ Pairings & Serving

Side dishes:
• Baby/fried potatoes, mashed potatoes or celeriac purée
• Grilled vegetables, sautéed mushrooms
• Green salad with vinaigrette

Sauces that pair well:
• Chimichurri, pepper sauce, or simply coarse salt and lemon

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

🌏 Flavor Profile

✔ Concentrated, deep meaty flavor from aging
✔ Juicy striploin + buttery tenderloin 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 beef Porterhouse steak, a premium cut with a T-bone combining striploin and tenderloin. Ideal for the grill or a cast-iron pan. Raw product — must be fully cooked before consumption.

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