1 1/2 to 2" THICKNESS AMERICAN WAGYU PORTERHOUSE 2 PACK

Howdy. Up for grabs are our thick-cut Wagyu Porterhouses, sliced a proper 1.5 to 2 inches and packed in pairs. These beauties are loaded with heavy marbling, giving you that signature buttery richness. Plus, you get the absolute best of both worlds: a beefy New York Strip on one side and a melt-in-your-mouth Tenderloin on the other.

FOXGLOVES FAVORITE CAST IRON RECIPE

• 2 Wagyu Porterhouse steaks (1.5" - 2" thick)
• Coarse sea salt
• Coarse black pepper
• 2 tbsp beef tallow or butter
• 3 cloves smashed garlic
• 2 sprigs fresh rosemary

1. Bring to temp: Set steaks out for 40 minutes before cooking.
2. Season heavy: Coat all sides generously with salt and pepper.
3. Sear hard: Get a cast-iron skillet smoking hot over high heat.
4. Sear sides: Sear the steaks for 2 minutes per side.
5. Baste well: Drop heat to medium, add tallow, garlic, and rosemary.
6. Spoon fat: Tilt pan and spoon melted fat over steaks constantly.
7. Check temp: Pull at 130°F for a perfect medium-rare finish.
8. Rest up: Let rest for 10 minutes before carving into slices.