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Antibiotic and Hormone Free 'AAA' Porterhouse Steak
Antibiotic and Hormone Free 'AAA' Porterhouse Steak
On Sale

Antibiotic and Hormone Free 'AAA' Porterhouse Steak

  • -$-90.00
  • Regular price $90.00

    Grass Fed Humane Hormone Antibiotic Canadian Keto Paleo 

    It may seem daunting and intimidating at first to cook a porterhouse, but it's easier than you might think. Want the most authentic steakhouse flavour? We recommend cooking our porterhouse on the grill! 

    How to 'raise your steaks'

    Prepping 

    • When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
    • Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
    • Meat should be brought to room temperature before cooking for optimum results.
    • Clean and preheat grill on high.
    • Lightly oil your steak. This helps searing and prevents sticking.
    • If seasoning, do it before they hit the grill.

      Grilling 

      • High, direct heat helps sear the steak and seal in all the flavour and juice.
      • Use tongs, never a fork as it will puncture the meat and release the juices.
      • Keep the barbecue lid down as much as possible. It regulates the heat.
      • Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
      Steak Grilling Chart
      Pre-heat gas grill to high / time in minutes:
      Thickness 1" 1.5" 2"
      Rare
      (120 - 130°F)
      First Side
      After Turning
      5
      3
      6
      4
      8
      6
      Medium Rare
      (130 - 140°F)
      First Side
      After Turning
      5
      4
      7
      5
      9
      8
      Medium
      (140 - 150°F)
      First Side
      After Turning
      6
      4
      7
      6
      10
      8
      Well Done
      (160 - 170°F)
      First Side
      After Turning
      8
      6
      10
      8
      13
      11


      Serving
       

      • Place cooked meat on clean plate.
      • Allow steaks to ‘rest’ for 5 minutes before serving
      • A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.