The Bighorn Porterhouse Steak

Bighorn Porterhouse Steak (Dry-Aged)

When it comes to the ultimate steak experience, it’s hard to beat the Porterhouse. Voted the Best of the Best in Billings, our Bighorn Porterhouse is considered the "King of Cuts" for a reason. Cut from the junction of the tenderloin and top loin, this mouthwatering steak contains generous portions of both the robustly flavored New York Strip and the succulent Filet Mignon. It is the perfect choice when you have company to impress or a sweetheart to spoil.

The S Ranch "Birth-to-Box" Difference:

BORN: Every calf is born right here on our 4th-generation family ranch—no outside cattle.

RAISED: Grown on Montana grass and grain-finished for the heavy marbling required to keep a steak this large juicy and tender on the grill.

PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT—ensuring total quality control from our ranch to your table.

DRY-AGED: Every Porterhouse is dry-aged for tenderness and vacuum-sealed to maintain peak freshness and prevent freezer burn.

Ranch Cooking Tips:

Room Temp is Key: Because of its massive size, always let this steak sit at room temperature for 30–45 minutes before cooking to ensure it cooks evenly without a cold center.

High Heat Sear: Use high heat to create a perfect steakhouse char on the outside while keeping the inside succulent.

The "Two-in-One" Meal: Since you’re getting a full Filet and a full Strip on one bone, we recommend cooking to medium-rare to get the best texture from both cuts.

Shipping & Delivery:

Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.

Secure Delivery: We ship nationwide with dry ice and insulated liners.

Free Shipping: This premium "show-stopper" counts toward Free Shipping on all orders over $249!