All center-cut steaks are USDA Prime (top 2% of US Beef)!

  • Dry Aged Porterhouse Steak, USDA Prime (36oz) - Nordic Catch
  • Natural Prime Grass Fed Ribeye, Vacuum Pack - Nordic Catch
  • Dry Aged Ribeye, Black Angus USDA Prime (16oz boneless) - Nordic Catch
  • Dry Aged Porterhouse Steak, USDA Prime (36oz) - Nordic Catch
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Nordic Selections

Dry Aged Porterhouse Steak, USDA Prime (36oz)

Dry Aged Porterhouse Steak, USDA Prime (36oz)

$165.00
$165.00
$4.34 oz
Sale Sold out
Shipping calculated at checkout.
  • Dry Aged for exceptional flavor and tenderness
  • Certified Humane® cattle, raised in the mid-west
  • Shipped fresh or frozen. Reach out for requests!

Portion per pack

34-38oz bone-in steak.
Extra dry aging time for a super luxurious umami flavor, unmatched by your average steakhouse.

Certification

Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.

Grading

USDA Prime - highest grade in the USA, less than 2% of U.S. meat is graded Prime.

Cooking tips

If frozen, thaw slowly, like overnight in the refrigerator.

The high fat content of the Ribeye gives a lot of flavor and best enjoyed at a medium finish, giving the fat enough time to render. Use a very hot pan (like a cast iron skillet) and sear each side for about 3 minutes.

60-Day Dry Aged Porterhouse Steak - Premium steakhouse 36oz cuts!

The Pinnacle of American Steakcraft.

Command the table with a steak that defines indulgence.

Our 60-Day Dry-Aged USDA Prime Porterhouse is a showcase of elite beef quality and artisanal aging. Hand-selected from the top USDA Prime stock—representing the highest 2% of all U.S. beef for marbling, flavor, and tenderness—this porterhouse undergoes a rigorous 60-day dry-aging process that unlocks an extraordinary depth of flavor.

Time transforms this steak.

Over two months, controlled aging conditions concentrate natural juices and enhance texture, while enzymes work to break down muscle fibers. What emerges is a bold, intensely beefy flavor layered with earthy, nutty, and subtly funky notes only achievable through extended dry aging. With a thick, T-shaped bone separating a succulent filet mignon and a richly marbled New York strip, this steak offers the best of both worlds—on one dramatic plate.

Crafted for the connoisseur. Reserved for those who demand more than just steak.

Key Features:

60-Day Dry Aged: Twice the age, triple the flavor

USDA Prime Grade: Unmatched marbling and quality

Two Premium Cuts in One: Filet mignon + NY strip divided by bone

Rich, Complex Flavor: Deep umami, nutty overtones, dry-aged funk

This is your flagship steak—bold, beautiful, and built for special occasions. Extremely limited in availability due to the extensive aging process.

30-Day Dry-Aged Ribeye
For those new to dry aged steaks and seeking a milder flavor, try our 30-Day Dry-Aged Ribeye—an elevated evolution in the dry-aging journey.

View full details

FAQ - Dry Aged Steaks

What are dry aged steaks?

Dry aged steaks are premium cuts of beef that have been aged in a controlled environment with precise temperature, humidity, and airflow. This process enhances tenderness and concentrates flavor, resulting in a richer, more complex beef taste compared to fresh or wet-aged steaks.

How long are your steaks dry aged?

Our dry aged steaks are aged for a minimum of 30 days, with select cuts aged longer depending on the steak. This range is widely considered the sweet spot for achieving deep flavor without overpowering funk.

What does dry aged beef taste like?

Dry aged beef has a more intense, beef-forward flavor with subtle nutty, buttery, and umami notes. The texture is noticeably more tender than standard steaks.

Are dry aged steaks safe to eat?

Yes. Dry aging is a traditional, safe process performed under strict controls. The exterior of the beef is trimmed before portioning, leaving only the clean, aged interior steak.

How should I store dry aged steaks?

Keep steaks frozen until ready to use. For best results, thaw slowly in the refrigerator for 24–48 hours before cooking.

How do I cook dry aged steaks?

Dry aged steaks are best cooked simply. Season with salt only, cook over high heat (cast iron or grill), and avoid heavy marinades or sauces that can mask the natural flavor. Let the steak rest before slicing.

Why are dry aged steaks more expensive?

Dry aging involves:
Extended aging time
Moisture loss (reduced yield)
Skilled trimming and handling

All of this results in higher costs—but significantly better flavor and tenderness.

Are dry aged steaks worth it?

If you value bold flavor, exceptional tenderness, and a true steakhouse experience at home, dry aged steaks are absolutely worth it. This is the same style of beef used by top steakhouses.

Do dry aged steaks have a strong smell?

Dry aged beef may have a noticeable aroma when raw—this is normal. Once cooked, the flavor is clean, rich, and balanced, not sour or spoiled.

How do your dry aged steaks compare to steakhouse beef?

Our dry aged steaks are sourced and aged to restaurant-level standards, allowing you to recreate a high-end steakhouse experience at home without the markup.

USDA Prime Beef

Questions about this Nordic Selection

What is USDA Prime?

The highest grading of beef granted by the USDA. Less than 2% of beef are given a Prime rating.

Prime meats are well-fed, young cattle with "slightly abundant" to "abundant" amount of marbling.

What is Certified Humane® by HFAC?

The Humane Farm Animal Care organization is a non-profit with a goal to improve the lives of farm animals by expanding consumer awareness, driving the demand for kinder and more responsible farm animal practices.

Can I get it fresh, not frozen?

Yes! If you are willing to wait.

Most Nordic Selections products are available to us fresh, but we do not source them on a weekly basis like our Nordic Catch seafood.

So we must freeze most of it between order cycles.

Reach out to support@nordiccatch.com if you'd like information about custom ordering.

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