British Beef Porterhouse 28 Day Dry-Aged

Ingredients:
• 1 porterhouse steak (about 3–4 cm thick)
• Salt
• Black pepper
• 1 tbsp olive oil or avocado oil
• Optional: Fresh rosemary, thyme, and 2 garlic cloves (crushed)

Step 1: Prepare the Steak
1. Bring to room temperature: Take the steak out of the fridge and let it sit at room temperature for 30–60 minutes. This ensures even cooking.
2. Season generously: Pat the steak dry with paper towels, then season both sides with salt and black pepper.

Step 2: Choose Your Cooking Method

1. Using a Stove (Pan-Seared + Oven)
• Preheat oven: Set your oven to 200°C.
• Heat the pan: Place a heavy skillet or cast-iron pan on the stove over high heat (about 200–220°C). Add 1 tbsp of olive oil or avocado oil and heat until shimmering.
• Sear the steak: Place the porterhouse in the hot pan and sear for 2–3 minutes per side until a golden crust forms.
• Transfer to the oven: Place the pan with the steak into the preheated oven and cook for an additional 5–7 minutes for medium-rare (internal temperature ~55°C). Adjust cooking time for your preferred doneness.
• Rest the steak: Remove the steak from the oven and let it rest for 5–10 minutes before serving.

2. Using a Grill
• Preheat the grill: Heat the grill to 200°C (medium-high heat). Ensure the grates are clean and lightly oiled.
• Sear the steak: Place the porterhouse directly over the heat source and sear for 3–4 minutes per side to develop a nice char.
• Cook indirectly: Move the steak to a cooler part of the grill and close the lid. Cook for an additional 5–10 minutes, flipping once, until it reaches your desired doneness (medium-rare ~55°C).
• Rest the steak: Remove from the grill and let it rest for 5–10 minutes.

3. Using an Oven (Broiling)
• Preheat oven: Set your oven to 220°C (grill/broil setting).
• Prepare the steak: Rub olive oil over the steak and place it on a wire rack set over a baking tray.
• Broil the steak: Cook the porterhouse under the broiler for 4–5 minutes per side. Use a meat thermometer to check the internal temperature, aiming for 55°C for medium-rare.
• Rest the steak: Let the steak rest for 5–10 minutes before slicing.

Step 3: Check Doneness

Use a meat thermometer to ensure perfect doneness:
• Rare: 50–52°C
• Medium-rare: 55°C
• Medium: 60°C
• Well-done: 70°C+

Step 4: Serve

Slice the steak against the grain and serve with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.