porterhouse steak dryaged porterhouse dry aged - natürlich von Freyberger
Origin

Shelf life & storage

Our Porterhouse Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Porterhouse Steak Dry-Aged

    €98,90
    €82,42 /kg

    Tax included. Shipping calculated at checkout

    5 reviews
    5 reviews
    • 1200g steak, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • With the typical large fillet portion!
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Porterhouse Steak Dry-Aged

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Porterhouse Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      A porterhouse steak doesn't forgive haste – give it heat, then rest, and it will thank you with every bite.

      Dirk
      Dirk

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      So gelingt dir das Porterhouse Steak perfekt

      The dry-aged Porterhouse is a large steak cut from the back of the beef, separated by a T-shaped bone: On one side lies juicy sirloin, on the other a generous portion of tenderloin. It is precisely this high proportion of tenderloin that distinguishes it from the T-Bone. Remove the steak from the refrigerator about three hours before preparation so that it reaches room temperature.

      Due to its weight, a Porterhouse is ideal for sharing. After grilling, let it rest briefly, then slice it crosswise against the grain from the bone – for a visibly better result. You can find more choices among our Steak Cuts.

      Warum echtes Handwerk den Unterschied macht

      A good Porterhouse steak starts long before the grill. It begins with the rearing, the origin of the beef, and with people who take their craft seriously. We exclusively offer meat from heifers and oxen, never young bulls. Our cattle are slaughtered at the Fürth-Burgfarrnbach butcher's slaughterhouse and come from farmers in the Nuremberg region – in some cases, we even maintain personal contact with our fattening farmers to constantly improve meat quality and animal husbandry. We allow the meat to mature at its own pace and hand-cut each piece. This dry-aging process requires patience – and you can taste exactly this patience later in the aroma.

      For us, a steak is more than just a piece of beef. It is a promise: traceable origin, honest quality, and fair sourcing that you can rely on. When you cut open a Porterhouse and see the aroma rise, you feel this care. That's exactly what we stand for every day. Discover the full range in our Special Cuts.

      Häufige Fragen zum Porterhouse Steak

      Our porterhouse weighs 1200 grams. Due to the bone and weight, one steak is usually enough for two people, ideal for sharing.

      Remove the steak from the grill or oven as soon as it reaches an internal temperature of 53 degrees – then sear it. A meat thermometer will help you hit the exact point so that the beef remains tender and pink.

      Only season the Porterhouse with salt at the very end, after it has been seared and rested for five minutes. Salting too early will draw out moisture, resulting in a less juicy outcome.

      Both cuts come from the back and have the typical T-shaped bone. However, the porterhouse has a significantly larger fillet portion and is generally more substantial.

      Store the steak preferably at 0 to 4 degrees Celsius and use it within at least 5 days of receipt (still safe at a maximum of 6 degrees Celsius). Before preparation, take it out about three hours beforehand so that it can reach room temperature.

      Dry aging refers to the dry aging process on the bone over several weeks. During this process, the meat loses water, becomes more tender, and develops a more intense, nutty flavor.

      After searing, let the steak rest for five minutes, then remove the meat from the bone. Slice it against the grain to ensure every bite remains tender.

      Baked potatoes, grilled vegetables, or a fresh salad are classic accompaniments. A rich sauce or herb butter also enhances the flavor of the matured beef.