Porterhouse Steak | Grass Fed & Dry-Aged
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Dry-Aged Porterhouse Steak | Grass Fed British Beef, Aged In-House
Indulge in the ultimate steak experience with our grass fed dry-aged porterhouse steak. Cut from the loin, this thick T-Bone features the largest cross-section of fillet and sirloin, all joined by the bone for maximum flavour. Known as the King of Steaks — it delivers the perfect balance of tenderness and richness, making it one of our best-sellers.
Why You'll Love It
🔥 Dry-Aged for 32 Days – Enhanced flavour and tenderness from our in-house ageing facilities.
🥩 Fillet and Sirloin in One Cut – A luxurious combination of two premium steaks in one.
🌿 Grass-Fed and Pasture-Raised – Sourced from native British cattle for a rich, natural beef taste.
What Our Customers Say
⭐⭐⭐⭐⭐
"Truly remarkable beef, wonderful flavour and texture" — Ellis, P
A Cut Above the Rest
Perfect for sharing between two. For an even more indulgent experience, try our 100 Day Dry-Aged Porterhouse — the same cut aged to the extreme. Or explore the Fillet Steak and Sirloin Steak if you'd prefer either cut individually.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is a porterhouse steak?
A porterhouse is a large bone-in steak cut from the loin that contains both the sirloin and the fillet, separated by the T-shaped bone. It's similar to a T-bone but cut thicker and with a larger fillet section — making it one of the most generous and satisfying steaks you can buy.
What's the difference between a porterhouse and a T-bone?
Both are cut from the loin and contain sirloin and fillet on either side of the bone. The difference is where they're cut from — a porterhouse is cut from the rear of the loin where the fillet is at its widest, giving you a much larger portion of fillet. A T-bone is cut further forward where the fillet is narrower.
How do I cook a grass fed porterhouse steak?
Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan — 3-4 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin due to its lower fat content, so keep an eye on it. Rest for at least 8 minutes before carving off the bone and slicing against the grain.
Where does the beef come from?
From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth — the same provenance as our entire grass fed range.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
