Two steaks on one bone, a strip on one side and a filet on the other, and the filet always finishes first. Season it bold, get an oiled cast iron smoking hot, and sear it 2-3 minutes a side. Then move the whole pan to a 400F oven until it reads 120F, cooking to the filet. Rest it 10 minutes and carve both muscles off the bone.
On the grill, bank the coals to one side, or leave a burner off if you're on gas, then keep the filet toward the cool zone so both sides finish together. Add butter, crushed garlic, and rosemary to the pan before it goes in the oven and baste it as it roasts. It builds a deep, herby crust.
On a steak this thick a reverse sear is hard to beat. Bring it up slow in a 225F oven, grill, or smoker until the center reads 110F, then finish it with a hard sear on the grill or in oiled cast iron.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Loin
The porterhouse is cut from the rear of the short loin, where the tenderloin runs widest - so you get a full New York Strip and an oversized filet on the same bone. The bone carries flavor straight into both. The name traces to a porter house on New York's Pearl Street around 1814, where the keeper ran out of steak and carved one off his family's sirloin roast for a hungry ship pilot. The pilot came back for more, the cut caught on, and the Oxford English Dictionary still calls this the likeliest origin.
