The Father's Day steak guide nobody's sending you 🥩

Published about 18 hours ago • 1 min read

*Dad won't ever turn down a good steak.*

BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP

This one's for Dad

The porterhouse is two steaks in one - the strip running thick and beefy on one side, the tenderloin impossibly soft on the other. Get the crust right on the strip, keep the tenderloin just past pink, and you've put a top steakhouse cut on the plate for Dad.

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🍽️ MORE STEAKS HE'LL LOVE

GRILLED T-BONE STEAKS

FLANK STEAK PINWHEELS

GRILLED RIBEYE STEAKS

Sharp Tip:

The porterhouse and t-bone are actually the same cut, just different in thickness. A porterhouse should be over 1 1/2" thick, where a t-bone can be thinner. Because of the thickness, it's important not to rush the cooking time; use a two-zone fire, a reliable instant-read thermometer, and rest the steak before slicing.

⏳ WEEKEND PROJECT

Add this to that perfectly cooked steak

Low smoke for two hours builds bark and penetrates the bone. Then you sear it hard, let it rest, and finish with Cowboy Butter - garlic, lemon, herbs, a little heat - melting down into the crust while it sits. If you're lucky, you'll have leftovers that make an epic sandwich.

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