Porterhouse/T-bone Steak
BCF's favorite cut of steak, the porterhouse brings the best of the NY Strip and the tenderloin into one. Separated by a thin bone, the two cuts add flavor variety, tenderness, and exceptional marbling. We prefer to serve this whole at a rare to medium-rare temperature because of the melt-in-your-mouth tenderloin.
Pickup and Delivery
Please choose delivery to your home or pickup on the farm during checkout process.
Additional Information
USDA inspected, certified, and packaged. Steaks come raw/unprepared. Images are for serving suggestions.
Wine and Beer Pairing
You simply can't go wrong with a bold California Zinfandale, a smokey Malbec, or rich Spanish reds from the Rioja region. For beer, stick to pale ales and light lager with your leaner steaks and rich porters for marbled steaks like ribeyes, porters, and prime rib.