Ribeye & Porterhouse Steaks

Ribeye Steaks - Four 18 oz. Item #: RBS418
$139.95
Out of stock
Ribeye Steaks - Six 18 oz. Item #: RBS618
$199.95
Out of stock
Porterhouse Steaks - Four 18 oz. Item #: PRT418
$129.95
Porterhouse Steaks - Six 18 oz. Item #: PRT618
$199.95
Porterhouse Steaks - Eight 18 oz. Item #: PRT818
$249.95
Each steak serves one
18 oz. steaks
Ready in under 30 minutes

Ribeye & Porterhouse Steaks

Our Ribeye Steaks are the prime center cut of beef rib. This ‘Scotch Fillet’ is thick cut and gently marbled. These select cuts are so meaty and rich, they would turn a stockbroker into a cowboy.

Our Porterhouse Steaks are a composite cut made up of the New York Strip and Tenderloin steaks separated by the classic "T-bone." This iconic steak is notably used as the classic Italian bistecca alla fiorentina, and coveted among steakhouses across the United States as one of the most prized cuts.

Both our ribeye steaks and porterhouse steaks are excellent for fast, dry, and hot cooking. View our preparation instructions below for details, which includes a recipe for Bistecca alla fiorentina.

Ribeye Steaks: Cook from a thawed state.
Sprinkle both sides of the steak with your favorite dry-rub mixture. Grill or broil on high heat for 4-7 minutes a side, depending on your desired cooking. Promptly remove from the heat and allow the steak to rest for a few minutes before serving.

Porterhouse Steaks: Cook from a thawed state.
Grill or Pan Saute to your desired doneness as registered on a meat thermometer.

  • Rare: Cook to 120°F-125°F
  • Medium Rare: Cook to 130°F-135°F
  • Medium: Cook to 140°F-145°F
  • Well Done: Cook to 160°F

Suggested Recipe for Bistecca alla Fiorentina:
Sprinkle a Porterhouse steak with salt, pepper, and garlic powder. Grill or broil for 4-7 minutes a side, depending on desired cooking. Promptly remove from the heat and gently cover with fine extra virgin olive oil. Allow to rest for a few minutes before serving.

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