It’s Saturday, I’ve got coffee in hand, and a recipe I’ve been waiting all week to share with you.

We don’t talk about Porterhouse steak very often — mostly because it’s not a cut I include in our regular shares (those bones can poke right through a vacuum seal)…

But it’s too good not to talk about — especially if you’ve got a New York, Tenderloin, or Sirloin in your freezer. Or if you’re looking for something a little special to try this weekend.

PORTERHOUSE STEAK

Where It Comes From

The Porterhouse comes from the loin — the same region that gives us T-bones, tenderloins, and New Yorks..

It’s that beautiful cross-section of strip steak on one side and tenderloin on the other, separated by the bone.

You get two cuts in one, with the bone adding depth of flavor as it cooks.

Why It’s Worth Trying

Even if you don’t have a Porterhouse, this garlic butter method works beautifully with Sirloin, New York strips, or Tenderloin cuts. 

It’s easy, flavorful, and doesn’t require a grill — just a cast iron pan and your oven.

This is a great way to enjoy a steakhouse-style meal at home, without the fuss, and without overcooking that beautiful steak.

This Week’s Featured Recipe

Oven-Baked Porterhouse Steak with Garlic Butter. Rich, buttery, and ready in under 30 minutes.

One Last Brisket (and a Freezer Too!)

Today’s the final day of our Father’s Day promotion — and we’ve still got one brisket left...

When you purchase a 1/4 beef share or larger, Dad'll receive:

• - A free chest freezer
• - A 3–4 lb brisket as a Father’s Day bonus
• - Ranch honey, a T Bar J hat, beef patties, and other surprises
• - Plus new cuts like Delmonico, Bavette, Coulette, and stew meat

We’ll ship the freezer and bonuses right away so Dad has something to open, and his beef will arrive in July.

Click here to grab your Father’s Day beef share

Whether you’re buying for yourself, we had one dad treat himself! — or giving the gift of great beef to someone you love, we’d be honored to send a share your way.

Thanks for joining me at the table again this weekend.

Let me know if you try the steak recipe — or if you have a favorite way to prepare your T Bar J beef. I always love hearing what’s cooking in your kitchen, too.

P.S. We’ve got one brisket left, and a few steers still unspoken for. If you’ve been thinking about filling your freezer with all-natural Montana beef, now’s the time. We’d love to make your family part of ours.