Prime Dry-Aged Porterhouse Steaks

Choose your Delivery Date at Check Out!

Two-Steak Minimum Order Choose between Midwestern or California Reserve, in 20-oz or 34-oz cut.

A combination of the New York and the Filet Mignon, the Porterhouse is the perfect choice for the steak lover with a hearty appetite, or to share with your sweetie (or whoever brought the wine - there'll be time for your sweetie later).

  • Midwestern – Prime, dry-aged, and meticulously hand-cut the day they ship, Flannery’s Midwestern beef is beautifully marbled and full of deep, rich flavor.
  • California Reserve- All-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days, Flannery’s prime CA Reserve beef is truly in a league of its own. It also tends to have a smaller eye than the Midwestern steaks so the cut is slightly thicker.

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 9 AM (ET) for delivery by Friday

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Shipping Days
Order cut-off time:

All orders ship Mon thru Thurs via 2 Day service. The cutoff time for same-day shipment of your order is 9:00 AM (ET).

Storage & Care:

Steaks and Burgers from Flannery Beef can be kept refrigerated in their sealed packaging for 3 to 4 days after arrival. All the steaks, except the filets, are dry-aged and can be frozen in their sealed packaging for up to 6 months with no loss of quality, texture, or taste. Defrost frozen steaks overnight in the refrigerator


The two best ways to cook your steaks are “Stove & Oven”, or “Grilling”. However you cook them, remove your steaks from the refrigerator about an hour before cooking. If using the oven to cook your steaks, preheat your oven to 350°. Just before cooking, season your steaks liberally with kosher salt and freshly ground pepper. For tender, juicy steaks, always let your steaks “rest” for 5 to 7 minutes after cooking (before slicing/serving). This will give the juices time to flow back into the meat, and not onto the plate or cutting board.