Dry Aged Porterhouse Steak (1x397g/425g)

Cooking Instructions

Pan Fry From Chilled - If freezing at home defrost thoroughly before cooking.

Before Cooking, preheat frying pan to a high heat. Remove all packaging and allow steaks to rest and reach room temperature. Once at room temperature massage the steaks with a dash of oil and season with salt and pepper. For best results the pan must be hot.

For a rare steak cook for 2 and a half minutes on each side For medium rare cook for 4 minutes each side. For medium cook for 4 and a half minutes each side. For well done cook for 5 minutes each side. 

Before serving allow to rest out of the pan for 5 minutes. All cooking appliances vary. This is a guide only.

How do you like your steak? 

Rare - Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.

Medium-rare - Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.

Medium - Pale pink in the middle with hardly any juice. It will feel firm and springy.

Well-done - Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.