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FAQs about porterhouse steak

A T-bone steak is practically the same cut as a porterhouse steak, as they're steaks of beef cut from the short loin. Both pieces also have a T-shaped bone that has meat on either side. The difference is that a porterhouse steak is usually a thicker cut and has more of the filet than the T-bone. That's because a porterhouse is also cut from the rear of the short loin, whereas T-bones are closer to the front.

A porterhouse is typically larger as well. When looking at both, you'll notice the T-bone has a heart shape that looks lopsided. The reason behind this is that it has a smaller fillet. According to the USDA, the porterhouse's filet must be at least 1.25 inches thick, spanning the bone to its widest edge, while a T-bone must be at least 0.5 inches.

When you buy a porterhouse steak, you want one that has a thickness of a minimum of 1.5 inches. Its thickness allows you to cook it without worrying that it's going to dry out. The meat should also have a deep and rich color, devoid of any gray coloring. Also, the fat needs to be white, not yellow. You want good marbling scattered throughout the steak, especially in the loin.

A porterhouse steak can keep in your refrigerator for up to two days. Try to keep it in the original packaging if possible. If you want to store it longer, package it tightly in butcher paper or plastic wrap, and put it in the freezer. The steak will keep for up to three months. Anything longer can cause freezer burn.