Porterhouse Steak - 1.25" Thick

($20 lb) 1 Steak per package.  The Porterhouse is comprised of a strip steak and tenderloin steak, one each side of the central bone.The meat is heavily marbled with fat. Cut 1.25" thick.  What's the difference between a T-bone and a Porterhouse? For some butchers, chefs, and restaurants, there is no difference; many people use the names interchangeably. However, the difference lies in the size of the tenderloin section. The Tenderloin section of a Porterhouse is larger. USDA inspected. Frozen and vacuum sealed. Ethically raised without the use of synthetic chemicals, hormones, or antibiotics. Steak Tips: • DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must. • DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven. • O