Dry Aged Porter House

Here we have the best of both worlds, (Sirloin & Fillet) dry aged on the bone for 28 + days however the Porter House steak has a bigger fillet. This is typically a sharing steak but it depends on how greedy you are. Fry in a good quality butter for extra flavour and best cooked on the Braai / BBQ over South African Hard Wood. Always ensure you get your steak to room temperature, season well with a good quality salt, rest in garlic butter and always apply pepper after cooking to avoid burning the seasoning. Rest for 10 minutes to allow the flavours to run through and serve.