Description
Dry Aged Porterhouse Kissamos Steak – A Classic Done Right
Table of Contents
- Why This Cut Is Special
- Our Dry-Aging Process
- Perfect Occasions for Porterhouse
- Best Cooking Methods
- Wine & Beer Pairing
Dry aged porterhouse kissamos is one of the most beloved and balanced steaks we offer at VG Paterakis. This impressive T-shaped cut brings together two premium muscles in one steak: the buttery-soft filet mignon on one side and the rich, beefy strip steak on the other, separated by the signature T-shaped bone.Carefully dry-aged for 30 to 60 days in Giorgios’ chamber, the Porterhouse develops deep, complex flavor while remaining remarkably tender. The bone itself adds extra richness and helps conduct heat during cooking, resulting in a more even and juicy steak compared to boneless cuts. This is the kind of steak that satisfies both those who love tender filet and those who prefer the stronger taste of strip steak.
1. Why the dry aged Porterhouse Kissamos Steak Is Special
The dry aged Porterhouse Kissamos steak has always been a favorite among serious steak lovers because it offers the best of both worlds in a single piece. The filet side is incredibly tender and mild, while the strip side has bolder, beefier flavor and more marbling. When properly dry-aged, these contrasting textures and tastes become even more pronounced and enjoyable.At VG Paterakis we take great care with this cut. We only use biologically raised cattle from trusted local farmers. Giorgios personally selects the meat and monitors every step of the dry-aging process. This attention to detail is what makes our Porterhouse stand out from ordinary steaks you find elsewhere.
2. Our Dry Aging Process
The magic happens during the 30 to 60 days the meat spends in our controlled dry-aging chamber. Moisture slowly evaporates, natural enzymes tenderize the beef, and the flavor becomes more concentrated and complex. The result is a steak with nutty, buttery notes and a depth that fresh beef simply cannot match.
This process requires patience, knowledge, and significant investment — which is why very few butchers in the area offer real dry-aged beef. Giorgios made this investment because he wanted to bring something truly exceptional to the people of Kissamos.
Because we age the meat ourselves, we can guarantee the quality from start to finish. We only use biological beef from trusted local farmers like Μιχάλης Μπαϊράμογλου. This short supply chain means we know exactly where every piece comes from.
2. Perfect occasions for Tomahawk
The dry aged Porterhouse Kissamos is an excellent choice when you want to share a special meal. Because it contains two different muscles, it naturally offers variety on the plate. It’s ideal for family dinners, celebrations, anniversaries, or when good friends come over for a proper steak night. One large Porterhouse can comfortably serve two to three people.
3. Best cooking methods
Because the dry aged Porterhouse Kissamos has two different types of meat, it requires a bit more attention while cooking. We recommend the reverse-sear method or grilling over medium-high heat. Season generously with sea salt and freshly cracked black pepper. Cook until the filet side reaches your preferred doneness while keeping an eye on the strip side. Let the steak rest for 8–10 minutes before slicing against the grain for maximum tenderness.Finish with fresh garlic, rosemary, and a drizzle of high-quality Cretan olive oil to bring out all the flavors.
4. Wine and beer pairings
This rich and flavorful steak pairs beautifully with bold red wines such as Syrah, Cabernet Sauvignon, or a good local Agiorgitiko. If you prefer beer, a strong Cretan red ale or lager complements the deep beef taste very well.
Also available as fresh (non-aged) upon request if you prefer a milder taste.
Premium Dry Aged Porterhouse Kissamos: The king of the grill! This dramatic long-bone ribeye is dry-aged for 30–60 days to deliver intense beef flavor and exceptional tenderness.
At VG Paterakis we believe good meat should tell a story. This dry aged Tomahawk Kissamos carries four generations of tradition, Giorgios’ dedication to quality, and the pure taste of Crete. We hope it will become a favorite on your table too.
Current weekly special offers from VG Paterakis family butcher on Skalidi street in Kissamos. Fresh meat cuts, dry-aged biological beef, and other quality products at promotional prices for April 2026.
