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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Wagyu Porterhouse and T-bone

Part New York Strip part Fillet Mignon, T-bones, and Porterhouse steaks combine two of the most flavorful cuts of meat available. Thanks to Wagyu’s exceptional marbling, their wonderfully tender meat is also some of the most intensely rich and tasty beef in the world. Flavor on flavor, this combination results in some truly exceptional steaks. Browse through our fantastic selection of premium Wagyu Porterhouse and T-bone steaks, or try our cut to order options if you’re looking for particular weights and measurements.
1 - 4 of 4 products:
Wagyu Porterhouse Steaks, MS3, 24 oz ea
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Short Loin, MS3, Cut To Order
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu T-Bone Steaks, MS3, 16 oz ea
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Wagyu Short Loin, MS3, Whole
from Australia by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.

Porterhouse and T-bones steaks are in a class all their own, standing head and shoulders above other steaks, in the same way, Wagyu beef stands above other forms of beef. Thanks to Wagyu's high ratio of intramuscular fat, it imbues all its cuts with a buttery soft texture and an intense flavor, making some of the most admired and coveted meat around the world. When making such special cuts, it's important to go in prepared knowing just how you’ll be cooking the meat to make the most of its rich flavors. We recommend grilling or broiling this steak to achieve that addictive crunchy char on the outside and a velvety just-cooked interior. Remember, when cooking both Porterhouse and T-bone steaks, that the fillet side will cook much faster than the strip and should be kept away from the central source of heat to avoid overcooking it. Medium-rare or rare is perfection when preparing steaks, and we consider cooking the meat to (shudder) medium, or the unthinkable, well-done would be a true injustice to both the animal and the eater. Using your finger to gauge when the steak is done is an easy method but takes some practice, if unsure of your ability, using an instant-read thermometer is another great way to cook your steak to perfection. For rare, cook the meat to an internal temp of 110F, medium rare is closer to 120F.

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