Porterhouse Grass Fed and Finished, organic on Regenerative Farm

The best of both worlds—our Porterhouse Steak combines the tender, buttery Filet Mignon with the rich, flavorful New York Strip, delivering an unparalleled steakhouse experience right at home.

✅ Grass-Fed – Raised on nutrient-dense, regenerative pastures for superior taste and nutrition.
✅ Thick-Cut & Flavor-Packed – A perfect balance of tenderness and bold beefy flavor in every bite.
✅ Nutrient-Dense & Naturally Healthy – High in omega-3s, CLA, and essential vitamins, with no hormones or antibiotics shortcuts.
✅ Perfect for Grilling & Searing – Whether on the grill or in a cast-iron skillet, this premium cut delivers juicy, steakhouse-quality results every time.

Indulge in the ultimate steak lover’s cut—raised right, packed with flavor, and truly beyond organic.

Suggested Recipe:

Grilling a Credence Farm Porterhouse Steak is a great choice! Here's a simple yet delicious recipe:

Ingredients:

• 1 Credence Farm Porterhouse steak
• Salt and pepper to taste
• Olive oil
• Optional: Garlic powder, rosemary, or other herbs for seasoning

Instructions:

1. Preparation:

   • Take the Porterhouse steak out of the refrigerator about 30 minutes before grilling to bring it to room temperature.
   • Preheat your grill to high heat (around 450-500°F or 230-260°C).

2. Seasoning:

   • Pat the steak dry with paper towels to remove excess moisture.
   • Rub both sides of the steak with olive oil.
   • Season generously with salt and pepper. Optionally, you can add garlic powder, rosemary, or other herbs for extra flavor.

3. Grilling:

   • Place the steak on the hot grill. For a Porterhouse steak that is about 1 inch thick, grill for about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness:
     • Rare: 2-3 minutes per side
     • Medium: 5-6 minutes per side
     • Well-done: 7-8 minutes per side

4. Checking Doneness:

   • Use a meat thermometer inserted into the thickest part of the steak:
     • Rare: 120-125°F (49-52°C)
     • Medium-rare: 130-135°F (54-57°C)
     • Medium: 140-145°F (60-63°C)
     • Well-done: 160°F (71°C) and above

5. Resting:

   • Once done, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute evenly throughout the meat.

6. Serve:

   • Slice the Porterhouse steak against the grain and serve immediately. Optionally, you can drizzle with a little extra olive oil or serve with a side of your choice.

Enjoy your delicious Credence Farm Porterhouse Steak straight from the grill!