Porterhouse is from the loin of the animal and can also be called Sirloin or Striploin. It is a very lean muscle with a good covering of fat on the outside to stop it drying out and give in flavour.
The fat covering on the outside of the porterhouse roast slowly bastes the meat from the top down as its cooks. This keeps the roast from drying out while cooking and gives it a lovely beefy flavour.
2kg: 6-8 people
Preheat oven to 200c and sear in a hot pan before putting into the oven.
Rare 55c – 60c - For every 500g cook for 20 – 25 minutes.
Medium 65c – 70c - For every 500g cook for 25 – 30 minutes.
Well done 75c - For every 500g cook for 30 – 35 minutes.
Important to rest after cooking.
Try our Porterhouse Roast and Chimichurri here
Delivery Days: Monday, Wednesday, Thursday, Friday, Saturday & Sunday (location dependent)
Order cut-off times: For orders delivered on Wed/Thu/Fri --> order must be placed by 11:59pm on the Sunday prior. For orders delivered on Sat/Sun/Mon --> orders must be placed by 11:59pm on the Wednesday prior.
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