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Premium Porterhouse Steak in Montreal
Porterhouse steak is the ultimate cut for steak lovers who want it all. This impressive steak combines a buttery filet mignon and a bold strip steak on one T-shaped bone. We hand-cut each piece thick to showcase both muscles at their best. At Boucherie Beirut, we select only the finest cuts for our customers in Laval.
What Makes Our Porterhouse Steak Special?
At Boucherie Beirut, we source premium cuts with excellent marbling on both sides of the bone. The filet side offers tenderness, while the strip side delivers rich flavour. We trim each steak by hand to ensure clean presentation, so you get a restaurant-quality cut every time.
Cut Profile and Characteristics
This cut comes from the short loin, where the tenderloin and strip meet. The porterhouse must have a filet portion at least 1.25 inches wide, which makes it larger than a T-bone. The bone conducts heat and adds flavour during cooking. Both muscles have different textures, so you enjoy variety in every bite. Learn more about this premium cut and what sets it apart.
How to Cook Your Porterhouse Steak
Bring to room temperature for 30 minutes before cooking. Season generously with salt and pepper, then sear in a hot cast iron pan for 3 to 4 minutes per side. Finish in a 400°F oven until your desired doneness. Rest for 5 to 10 minutes before slicing, since this allows the juices to redistribute evenly.
Best Pairings for Porterhouse Steak
This cut pairs beautifully with classic steakhouse sides like baked potatoes, creamed spinach, and roasted mushrooms. A compound butter with herbs elevates the experience, while a simple salad balances the richness. Grilled asparagus and garlic bread also make excellent accompaniments.
Explore More Premium Cuts
Boucherie Beirut is proud to be Laval’s destination for premium halal beef, hand-cut fresh daily. Browse our full selection of beef cuts, explore our Certified Angus collection, or discover our dry-aged selection. Visit our online shop for delivery across Greater Montreal.
