Porterhouse - Certified Angus Beef High Choice

Sear over high heat on a grill preheated to 450–500°F to build a deep, golden crust, then move to indirect heat to finish gently. Keep the tenderloin side farther from the heat to protect its delicate texture while the strip develops a rich, beefy flavor. Aim for a finished internal temperature of 130–135°F for medium-rare, allowing for carryover cooking during a 5–10 minute rest. Check both sides without touching the bone, then carve each steak away from the bone and slice against the grain.