Take a close look.
- This is what our Wagyu Porterhouse looks like before it develops a crust of another type: one from searing and the combination of olive oil, coarse salt, and fresh-cracked pepper. The crust seals the surface to ensure a luscious, juicy interior.
The keys: Wagyu’s wealth of fine marbling and the steak’s characteristic central bone add to the Porterhouse’s depth of flavor.
- The Wagyu short loins are rotated from rack to rack in the dry aging room according to how long they’ve been aging under temperature, humidity, and air-circulation controls.
- Dry aging concentrates the meat’s fibers through dehydration—about 25% moisture loss—the meat becomes dense, yet meltingly tender. The exterior crust that forms during the process seals and protects the short loin from deterioration and allows the meat’s enzymes to tenderize the meat naturally.
- To reach the Porterhouse within the short loin, the crust and some exterior fat are trimmed away.
- Some of the bone is also trimmed.
- Finally, the cherry-red flesh emerges from its crusty cocoon to become an American Wagyu Porterhouse steak.
After cooking and an appropriate respite before slicing, the filet and strip portions are sliced across the grain for serving.
Here’s the Porterhouse’s sliced and ready for serving.
