The Porterhouse Dinner — Porterhouse, Bone-In Ribeye, Filet & Patties

Why bone-in. Both big steaks are cut 1.5" thick on the bone. The thickness gives you a deep crust with a medium-rare center, and the bone makes the presentation.

What's in the box:

• 1 × 24–26 oz USDA Prime Porterhouse, 1.5" thick
• 1 × 16–18 oz USDA Prime Bone-In Ribeye, 1.5" thick
• 2 × 6 oz USDA Choice Filet Mignon
• 4 × ¼ lb Angus Ground Sirloin Burger Patties, 85/15 (2 per pack)

How to cook them. Bone-in steaks: reverse-sear. Grill or oven at 250°F until the center reaches 120°F, then sear 60–90 seconds per side over high heat. Keep the filet side of a porterhouse or T-bone toward the cooler side of the grill. Rest 8–10 minutes. Filets: sear 2 minutes per side, pull at 125–130°F for medium-rare, rest 5 minutes. Patties: thaw in the fridge, salt both sides, sear 3–4 minutes per side over high heat until the center reaches 160°F.

About the grades. Every steak in this box is USDA Prime except the filets, which are USDA Choice. We list the grade on every line so you know exactly what you're getting.

Wet-aged 21–28 days. Vacuum-sealed and aged 21–28 days for tenderness and deeper flavor, then flash-frozen at peak freshness.

Packed to arrive cold — guaranteed. Flash-frozen at peak freshness, vacuum-sealed, and packed with dry ice in an insulated box. Hand-delivered across Dallas–Fort Worth, UPS Ground across Texas (one day from Fort Worth), UPS 2nd Day Air to the rest of the lower 48. We ship Monday through Wednesday only, so your box never sits in a trailer over a weekend. Your steaks will arrive frozen or partially frozen — firm and cold to the touch, often with the dry ice used up. That’s as intended: cook them that day or put them straight in the freezer. If anything arrives at room temperature and no longer cool to the touch, or a vacuum seal is broken, don’t cook it — email a photo to hello@winstoncattleco.com within 24 hours and we’ll replace it or refund it, your choice. Nothing to ship back.

Cut at our Fort Worth facility. Every steak is cut to a set thickness and weight, vacuum-sealed and flash-frozen at peak freshness, then pulled and packed for your order.

Raised by a sixth-generation Texas ranching family, since 1878. Our USDA Prime Black Angus is pasture-raised and grain-finished for consistent Prime marbling. The same cattle supply a high-end Texas grocer's meat counter — you're just getting it direct, cut for you.

Something not right? Email me. A cut that isn’t what you expected, a question about a seal, anything at all — email me directly at carl@winstoncattleco.com. You’ll hear back from a person, not a form, within one business day. — Carl

No subscription, ever. One-time only. DFW hand delivery: free on orders $199+, $10 under. Texas shipping $15, free on orders $249+. Nationwide shipping $35 under $249, $25 from $249, free on orders $399+.