Porterhouse steak is an indulgent sharing steak, perfect for two. Porterhouse steak is cut from next to the T-bone, and like its neighbour is made up of both sirloin and fillet, the Porterhouse having the larger piece of fillet of the two. With the Porterhouse steak you get the best of both worlds, tender fillet and fat-lined sirloin, both hugging the bone which gives extra flavour and protection when cooking.

If possible, we recommend using a barbecue, as a hot grill followed by a slow cook over the coals is the perfect way to prepare this mammoth cut. The Porterhouse is mighty, so it’s a great opportunity to be bold and match it with robust flavours. We suggest a chimichurri salsa, bright with herbs, garlic and chilli as a wonderful accompaniment to the barbecue char. Or you can delve into the world of compound butters; a Roquefort butter, with its blue cheese tang will be superb, or perhaps a wild garlic butter that’ll be punchy and fresh, or even a Café de Paris butter if you really want to go for it.