porterhouse steak dryaged porterhouse dry aged - natürlich von Freyberger
Origin

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

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 DryAged

    €89,80
    €74,83 /kg

    Tax included. Shipping calculated at checkout

    4 reviews
    4 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 DryAged

    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

    We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

    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

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      Good to know:

      Similar to a T-bone steak, the porterhouse steak is cut from the flat sirloin with the fillet and bone in. This is why the two are similar in shape. The porterhouse steak, in turn, can be divided into sirloin and fillet. Our porterhouse steak features beautiful marbling. Because the bone remains intact, it develops a unique flavor when grilled. It's also suitable for searing. However, because it's relatively thick, it should be precooked.

      This is the best way to prepare your Porterhouse Steak:

      Before you prepare it, your porterhouse steak should reach room temperature. To do this, take it out of the refrigerator about three hours before cooking. Preheat the oven to 120°C or set your grill to this temperature using indirect heat. To check the internal temperature of your porterhouse steak, you should use a thermometer and insert it into the thickest part of the meat. Remove your steak from the oven or grill as soon as it has reached an internal temperature of 53°C. Then set the grill to maximum heat. It is best to use a top heat grill. You can also use a pan and heat clarified butter. Sear your porterhouse steak on both sides until it is nicely seared on the outside. After it is seared on all sides, you should let your porterhouse steak rest for 5 minutes. Remove it from the heat and let it cool to room temperature. Last but not least, you can salt your porterhouse steak. By the way, we are known for ourDry-aged beef.