Dry Aged Porterhouse Steak, USDA Prime (36oz)

Why Porterhouse?

The porterhouse is one of the most iconic steak cuts because it gives you two premium steaks in one.

On one side of the bone, you get the New York Strip — bold, structured, and deeply flavorful.

On the other side, you get the Filet Mignon — tender, lean, and delicate.

Together, they create a cut that is both rich and refined, making porterhouse one of the best choices for a premium steak dinner.

30-Day Dry Aged Flavor

Dry aging concentrates flavor and improves texture by allowing the steak to age under carefully controlled conditions.

After 30 days, the steak develops:

• deeper beef flavor
• improved tenderness
• a more concentrated finish
• subtle nutty, savory notes
• a steakhouse-style eating experience

The result is not just a bigger steak — it is a more flavorful one.

Angus Prime Quality

This porterhouse is selected from Angus Prime beef, known for its marbling, tenderness, and consistent eating quality.

Prime-grade beef represents the top tier of USDA beef grading, with the marbling needed to deliver a rich, juicy steak. Combined with dry aging, this creates a steak with both depth and luxury.

Two Steaks in One Cut

A porterhouse gives you the best of both worlds.

Strip Side
Bold, beefy, and firm with a satisfying bite.

Filet Side
Tender, mild, and buttery with a softer texture.

Bone-In Cut
The bone adds visual impact and helps create a classic steakhouse presentation.

This is an ideal centerpiece steak for sharing or for anyone who wants a serious premium cut.

Flavor & Texture

Expect a rich, steakhouse-style profile:

• bold beef flavor
• dry-aged depth
• tender filet side
• structured strip side
• juicy, marbled texture
• savory, slightly nutty finish

The dry aging adds complexity without overpowering the natural quality of the beef.

How to Prepare

Reverse Sear

For best results, cook low and slow until the steak reaches your target internal temperature, then finish with a hard sear in a cast iron pan or over high heat.

Grilled

Grill over indirect heat first, then sear over high heat to build a crust.

Cast Iron

Sear both sides in a hot cast iron pan, then finish gently in the oven if needed.

Let the steak rest before slicing. For presentation, slice the filet and strip off the bone, then cut against the grain and serve alongside the bone.

Cooking Tips

• Bring close to room temperature before cooking.
• Season generously with salt.
• Use high heat for a strong crust.
• Rest before slicing.
• Slice the strip and filet separately.
• Finish with flaky salt or a small amount of compound butter.

Because this is a premium dry aged steak, simple preparation is best.

Ideal For

• steakhouse dinners at home
• special occasions
• grilling
• sharing
• Father’s Day, holidays, and celebrations
• surf-and-turf pairings

Pair with king salmon, scallops, lobster, crab, or bluefin tuna for a premium Nordic Catch land-and-sea meal.

Product Details

Product: 30-Day Dry Aged Porterhouse Angus Prime Steak
Beef Type: Angus Prime
Cut: Porterhouse
Aging: 30-day dry aged
Bone: Bone-in
Includes: Strip loin and filet mignon sections
Condition: Frozen
Packaging: Vacuum packed
Best For: Grilling, reverse searing, cast iron, steakhouse-style dinners

Storage & Handling

Keep frozen until ready to use. Thaw slowly in the refrigerator for best results.

Once thawed, remove from packaging, pat dry, and allow the steak to temper before cooking. Cook the same day after thawing for best quality.

Why Buy from Nordic Catch

Nordic Catch curates premium proteins that meet the same standard as our seafood: exceptional quality, clean sourcing, and restaurant-level performance at home. This 30-day dry aged Porterhouse Angus Prime steak is built for customers who want a true steakhouse centerpiece.