Ingredient encyclopedia · Steak Cuts
A steak cut — each one is its own ingredient: fat, grain, and thickness decide the method. Salt early, dry the surface, rest after cooking, and always slice against the grain.
Keep it fresh
Storage & shopping
Storage
Coldest shelf of the fridge 3–5 days; freeze vacuum-sealed up to 6 months. Dry the surface uncovered in the fridge overnight for a better sear.
Put it to work
Recipes with porterhouse
Reverse-Seared Porterhouse
Steakhouse · Dinner
Grilled Porterhouse
Steakhouse · Dinner