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Porterhouse from Peter Luger

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I just noticed that they are selling their porterhouse online. I was wondering if any of you have ordered from them and cooked them at home.

I'll probably order a few cuts from them next month for my birthday instead of going to a steakhouse.

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  1. The meat will probably be great, but you'll miss out on the attitude that's usually served with it ;-)

    1 Reply
    1. re: coll

      I think the waiters at Luger's are always pretty cool...

    2. I actually won some last year. They were HUGE and delicious.

      2 Replies
      1. re: stacylyn

        thanks for the reply....i'll prolly get a couple along with kobe beef from 1800kobe, atleast they're local and I can just pick them up.

        1. re: JMan604

          This is probably one of the best gifts I both gave and received. If money wasn't an issue, I would send it to everyone on my xmas list too. The first time I sent it to my brother and his wife, they were thrilled. Said they were screaming with every bite. Then when I came to visit them a few months later, they surprised me by making dinner and serving the porterhouse steaks which they had ordered that week. They said they wanted me to experience how good it was for myself. It was definitely one the best steaks and meals I've eaten without even having to leave the house. I'm still drooling thinking about it.

      2. You'll be paying about $40/lb for something not too different than what you can get from a good butcher (one that carries PRIME grade aged steaks) for about $25/lb. Fairway carries prime dry aged porterhouse for about $25/lb, down to $16 when on sale. It's ridiculously marbled. I think the extra $15/lb is for hype.

        3 Replies
        1. re: sbp

          Ditto this.

          Only reason to pay the prices for a Luger's Porterhouse is to have them cook it for you ... hard to get that nice hot salamander effect at home.

          1. re: ipsedixit

            You got that right. I've got a nice infrared on my outdoor grill, which does a great sear, but even then, it's a balancing act between a good thick charry crust and creosote with a still raw interior. Takes a practiced hand and a lot of manipulating the flame.

            1. re: sbp

              Plus, at home you can't really send it back if the steak comes out too charred, or too well done.