Pat LaFrieda Prime Dry Aged Porterhouse - 1 lb - $43

The Ultimate Two-in-One Steak Experience

Experience the best of both worlds with Pat LaFrieda's Prime Dry Aged Porterhouse. This magnificent 1-pound steak offers the perfect combination of two steakhouse classics separated by the distinctive T-shaped bone—tender filet mignon on one side and richly flavored New York strip on the other.

What Makes This Porterhouse Extraordinary:

• USDA Prime grade—the highest quality designation awarded to only 2-3% of all beef
• Sourced through Pat LaFrieda, fourth-generation master butcher and purveyor to Michelin-starred restaurants
• Dry aged for 28-35 days in specialized temperature and humidity-controlled chambers
• Hand-selected for optimal marbling, texture, and aging potential
• Cut to a perfect 1.5-inch thickness for ideal cooking performance
• Never frozen, maintaining optimal moisture and texture

The porterhouse represents the pinnacle of premium steaks, delivering the butter-tender qualities of filet mignon alongside the robust, beefy flavor of New York strip in a single impressive cut. When enhanced through Pat LaFrieda's proprietary dry aging process, this combination becomes truly transcendent—developing complex umami notes, concentrated flavors, and enhanced tenderness that define a world-class steak experience.

At Hubbard's Bald Mountain Farm Market, we're proud to offer select Pat LaFrieda products that complement our own heritage meats, giving you access to the extraordinary quality that has made LaFrieda the preferred supplier for New York's most celebrated steakhouses.

Cooking Recommendation: This premium cut deserves simple preparation. Season generously with kosher salt and freshly ground pepper, bring to room temperature, and cook in a cast iron pan or over high heat on a grill to medium-rare (130-135°F). For even cooking, position the filet side (the smaller side) slightly farther from intense heat as it cooks faster than the strip side. Rest for 10 minutes before slicing perpendicular to the bone.

What Makes a Porterhouse Special

The porterhouse is distinguished from a T-bone by the size of the filet portion—to qualify as a true porterhouse, the filet must be at least 1.25 inches wide from the bone to the edge. This guarantees a substantial portion of both premium cuts in every steak.

Dry-Aging Process

Pat LaFrieda's proprietary dry-aging chambers maintain precise temperature (34-36°F), humidity (85-90%), and air flow to create the perfect aging environment. During this process, natural enzymes break down connective tissues while moisture evaporates, concentrating flavor and creating the characteristic tenderness of properly aged beef.

Prime Designation

USDA Prime certification requires exceptional marbling and is awarded to less than 3% of all beef. This marbling melts during cooking, creating unparalleled juiciness and flavor that is further enhanced by the dry aging process.

Serving Suggestion

This 1-pound porterhouse is typically enough for one very generous portion or can be shared between two people when accompanied by sides. Classic accompaniments include twice-baked potatoes, creamed spinach, and sautéed mushrooms.

Wine Pairing

This steak's complex, concentrated flavors pair exceptionally well with bold red wines that can stand up to its richness, such as Cabernet Sauvignon, Syrah, or a robust Zinfandel from California.