Dry-Aged Wagyu Beef Porterhouse Steak

We can’t say it anymore plainly, but the Porterhouse is quite simply, the steak of steaks. Cut from the rear-end of the short loin, a Porterhouse gives you a hearty amount of tenderloin as compared to a T-bone, meaning, more, more, more meat. Then, we take this big, beautiful piece of meat and dry-age it for thirty-five days, resulting in a sumptuous velvety smooth steak. And if you feel like sharing, a Porterhouse is big enough for two, though you might just want to keep it to yourself.