Porterhouse

Porterhouse, also known as sirloin, sits right in the middle of the tenderness scale between scotch fillet and rump, which makes it a genuine crowd-pleaser — tender enough to satisfy steak purists, but with more character and bite than the softest cuts in the case. Running along one edge is a strip of fat that bastes the meat as it cooks, adding flavour and moisture the whole way through.

How to cook it

You can leave that fat strip on while cooking and trim it off afterwards if you’d rather not eat it. That said, a lot of our regulars leave it on right to the plate — it crisps up nicely on a hot grill and adds a real hit of flavour with each bite. Either way, porterhouse holds up well to high heat, whether that’s a cast-iron pan on the stovetop or a hot barbecue plate, and it’s generous enough in size that one steak can comfortably be shared between two if you’re not overly hungry.

It’s a great option when you’re catering to a group with different preferences — porterhouse tends to please people who love a well-marbled scotch fillet just as much as those who prefer the leaner bite of a rump, which makes it a safe, popular choice for a dinner party or a family barbecue where everyone’s tastes differ slightly. It’s also a forgiving cut for home cooks still building confidence with steak, since the fat strip helps keep things moist even if the timing isn’t perfect.

Our porterhouse with shallot and red wine jus recipe below turns a simple steak dinner into something a little more special, using the pan drippings to build a rich, glossy sauce that takes only a few extra minutes once the steak’s resting. Pick one up next time you want a steak that ticks every box — well-marbled, generously sized, and full of flavour, cut fresh in-store the way it should be.

https://scqmeats.com.au/product-category/beef/

https://www.australianbeef.com.au/apps/steak-mate/