A porterhouse is a large bone-in steak cut from the loin that contains both the sirloin and the fillet, separated by the T-shaped bone. It's similar to a T-bone but cut thicker and with a larger fillet section — making it one of the most generous and satisfying steaks you can buy.

Both are cut from the loin and contain sirloin and fillet on either side of the bone. The difference is where they're cut from — a porterhouse is cut from the rear of the loin where the fillet is at its widest, giving you a much larger portion of fillet. A T-bone is cut further forward where the fillet is narrower.

Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan — 3-4 minutes per side for medium-rare. The fillet side cooks slightly faster than the sirloin due to its lower fat content, so keep an eye on it. Rest for at least 8 minutes before carving off the bone and slicing against the grain.

From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth — the same provenance as our entire grass fed range.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.