Cordobes Foods
Australian Porterhouse
Australian Porterhouse
1 piece | Approx 1.75-2.00 LBS
$24.99 / LB
- Frozen items could experience thawing during the shipping process.
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100 DAYS GRAIN
Origin: Australia
Introducing our Australian Porterhouse, a world-class steak cut that showcases the tenderness of filet mignon and the robust flavor of a New York strip, joined by the bone for extra richness. Raised on grass for a clean, natural flavor and then grain-finished for 100 days to develop superior marbling and tenderness, this cut offers the ultimate balance of taste and texture.
Perfect for grilling, pan-searing, or broiling, the Australian Porterhouse delivers a juicy, steakhouse-quality experience in every bite. Ideal for those who want the best of both cuts in one impressive steak.
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So I am NOT a newb when it comes to steaks. Been cooking them for 25yrs and eating them my whole life.
That being said, I had a 28oz Australian Angus Porterhouse at an open flame restaurant and it was such a fantastic cut of meat, I couldn't wait to source them and male them at home.
Now, I DID notice these DID NOT say Angus, now are they even dry aged, but I figured I would give them a shot and see. I mean at $47 a steak, that's a great price, but NEVER imagined them to be as bad as they were.
Here's my process, I dry brined them in fridge for about a hour. Removed them and let them come to room temp while I heated the coals and got grill up to 550 degrees. From there I seasoned them with a little pepper and seared them for about 4-5mins on side 1 and then flipped and seared another 2-3mins on 2nd side before offsetting and letting them finish to 135 degrees and pulling them off.
From there I rested them with some homemade compound bourbon butter while I sauteed some homemade demi glace into a steak sauce with some red wine. That process took about 10mins.
Served the steaks and on simply moving them from cutting board to plate I could tell how tough these were going to be. TBH I kinda had the same feeling when pulling them off grill, but didn't want to judge until after resting them.
The steaks tasted like a supermarket porterhouse, tough as shoeleather and no flavor. Maybe a USDA select grade? A fair comparison would be beef jerky soaked in juices, but still as tough and no flavor. They almost tasted waterlogged.
My bet is that these steaks have been thawed more than once and refroze too lose that much moisture and flavor. Or maybe it's just that bad a cut of meat? IDK.
That being said, I bought 6 of these right out of the gate and would not even want to GIVE THEM AWAY free. Or at least not without a 'fair warning' to the recipient.
Please understand, I am not afraid of spending more on a quality cut. I have bought $1200 A5 Wagyu tenderloins, USDA Prime 30day wet aged strip loins, Dry aged ribeye roasts. I smoke briskets, pork butts, stuff my own sausage and smoke my own cheese. I know my way around a kitchen.
Bottom line is these steaks are dissappointing to say the least. $50 is too much for basicially an uneadible cut of meat. I would've gladly paid double for better quality.
That's my 2 cents. Buy at your own risk.
