The Porterhouse® is Hong Kong’s premiere online Butcher and Wine Shop with home delivery and offers only the finest products, including USDA Prime Steak Selections and Certified Angus Beef Selections.

Along with the finest Steaks available in Hong Kong, Porterhouse® also carries a premium seafood selection to compliment the Steak Selection.  To top it off, there is also an award winning wine list with over 330 selections. 

We talk to James Fortier of The Porterhouse® to find out how to enjoy good quality steak in the comfort of your home...

1.    What makes for a good piece of steak?
My recommendation is to buy your Steaks from someone you trust; so you will not be disappointed. Secondly, when you buy your Steaks, look for abundant marbling. Marbling is the little specks of fat that you can see throughout your Steak. The more marbling, the richer the flavour of your Steak.

2.    How can people make steakhouse quality steak at home?
That is a great question! There are many factors to enjoy a Steakhouse experience at home.
•     The first is to only purchase the best quality steak. It should be at least 1.5 inches thick if you want a juicy mouth-watering steak. With chilled USDA prime steaks or chilled certified Angus steaks, you cannot really go wrong.
•    Let your steak get to room temperature before putting it on the grill. This can take about 30 minutes.
•    Season your steaks well. We include our own signature steak seasoning with all our steaks so that the home chef can replicate a steakhouse experience at home.
•    Cook your steak over a very hot grill. The hotter the better. I recommend at a minimum  425F – 450F / 200C – 220C
•    As a matter of fact, you don’t even need an outdoor grill at home to enjoy a steakhouse experience at home. For example, since I do not have a balcony where I live, I use a heavy cast iron skillet pan on my stovetop and cook up the most amazing steakhouse dinners at home on a weekly basis.
•    Let your steak rest for five minutes before serving to allow the juice to return to the outer edges of the steak (for an more even looking interior)
•    Although there are numerous sauces that go well with steak, the best steak cooked correctly does not need any sauce.

3.    What do you find are common mistakes when people cook steak?
My  list of common mistakes and how to correct them is:
•    Buying a thin piece of meat. Your steak should be at least 1.5 inches thick. At The Porterhouse we serve steakhouse steaks so all our steak selections are thick.
•    Under-seasoning your steak before grilling. Use a steak seasoning that you enjoy.
•    Poking your steak with a fork or thermometer. I never take a fork to my steaks until it’s time to enjoy them on my plate.
•    Overcooking, it’s better to undercook as you can put it back on the grill if it needs a bit more cooking.

4.    In your opinion, what is the best way to enjoy a piece of steak?
With friends and a nice bottle or two of wine. I suggest that you select your wine based on the type of steak you are having. Make that decision based on the fattiness of the steak. For example with a ribeye steak, which has a lot of fat, I recommend a Cabernet Sauvignon. With a leaner steak, such as a filet mignon, I would pair it with a Merlot or even a Pinot Noir. 

5.    Finish this sentence: “A world without steak is...”
•    …like a world without wine.
•    …crowded with cows.
•    …leaving our palette deprived.
•    …the makings of a very sad grill.
•    …to repress our primeval desire to grill!