When you need a good tender 100% grassfed steak, look no further than the Porterhouse. Taken from the loin section of a beef, it includes both the tenderloin on one side and the strip steak on the other side of the bone.
Whether you want a to grill after a pan sear, slow cook in a crockpot, or simply pan fry, a good juicy porterhouse steak is hard to beat and can be made memorable in multiple different ways.
Our family favorite is to liberally sprinkle the steak with salt and black pepper, then let it sit on the countertop for 20-30 minutes to allow the seasoning to absorb while we fire up the charcoal grill to at least 400 degrees (this is important). When the grill is nice and hot we put the steaks on for 10 minutes per side or until the internal temperature reaches 140 degrees. When they're done remove into a covered container and let them rest for 10-15 minutes (this, too, is important in order to achieve peak tenderness).
At Pasture to Fork, we believe the best grassfed beef is possible only when the animals are raised on pasture and moved frequently in order to get fresh ungrazed grass at least once a day. We also believe grassfed in and of itself is not enough, but grass-finishing is the only way to get truly outstanding beef that transmits optimal health to the eater.