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The Kitchn’s Ali Domrongchai reviewed a 24-ounce porterhouse steak from Chicago meat seller Allen Brothers, which supplies restaurants including José Andrés’ Bazaar Meat in Chicago. She reported that the wet-aged steak arrived frozen, thawed it overnight, and cooked it in a cast-iron pan with salt and pepper. Her favorable assessment is a personal review, not an independent comparison or guarantee of customer experience.
The Kitchn associate editor Ali Domrongchai has reviewed a 24-ounce porterhouse steak from Chicago-based meat seller Allen Brothers, reporting that it arrived frozen and cooked up tender and juicy in her cast-iron pan. The company supplies steaks to restaurants including José Andrés’ Bazaar Meat in Chicago, a connection that gives the product a prominent restaurant association but does not amount to an endorsement by Andrés.
Domrongchai said she thawed the steak overnight in her refrigerator, then cooked it over high heat with salt and pepper. She described the cut as well-marbled, seared it in a cast-iron pan, and served it around medium-rare, leaning toward rare. The review is based on her own experience and taste; it does not report a blind test or a comparison with other brands.
Allen Brothers describes itself as a USDA Prime steak purveyor. According to the source, its porterhouse steaks are hand-cut, wet-aged and made from cattle born and raised in the United States. The company says wet-aging helps tenderize the meat and retain juiciness, while vacuum sealing helps lock in moisture. These are product and process descriptions, rather than independently tested findings in the review.
The article listed the porterhouse at $55.96 for 24 ounces, marked as a sale price at the time of publication. It also reported that Allen Brothers had recently introduced a Subscribe & Save program, offering 10% off more than 70 products, including the porterhouse and other beef, chicken and seafood. Prices and offers can change; the source says its prices were accurate at publication.
A Restaurant Supplier for Home Cooks
The review speaks to a practical question for shoppers considering a premium steak purchase: whether a mail-order cut can offer a special-occasion meal at home. Domrongchai’s account gives readers concrete details about delivery condition, thawing and cooking, alongside her positive assessment of the steak’s texture and flavor.
The restaurant connection may help readers identify the supplier’s market, but it should be kept in perspective. Allen Brothers supplies Bazaar Meat in Chicago, according to the report; that fact does not show that the restaurant serves this exact porterhouse, that Andrés personally selected it, or that he has endorsed the product. The review also reflects one steak prepared by one editor, not a broad measure of quality across orders.
Price is part of the appeal and the limitation. The listed sale price puts the steak in the premium category, and the source offers restaurant and grocery-store price comparisons for context. Those figures are not a full price survey, and shipping costs, availability and the final checkout price are not specified in the supplied material.
Allen Brothers USDA Prime porterhouse steak 24 oz
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How the Porterhouse Is Sold
A porterhouse is a bone-in cut with both strip steak and tenderloin, making it a substantial portion that combines two familiar steak cuts. The source describes it as a large steak and compares the listed 24-ounce size with prices at restaurants and grocery stores. Those comparisons help frame the purchase but vary by location, seller and meal service.
Allen Brothers is based in Chicago and sells meat for home delivery as well as supplying restaurants, according to The Kitchn. Domrongchai’s steak arrived vacuum-sealed and frozen. She moved it to the refrigerator to thaw overnight before cooking it the following evening. The article does not provide a detailed account of shipping time or packaging temperature during transit.
The review’s headline calls the butcher “José Andrés-approved,” but the supporting material establishes a narrower fact: Allen Brothers supplies steaks to Bazaar Meat in Chicago. No direct statement from Andrés appears in the source material, and the article does not identify a specific endorsement or approval from him.
““I took my first bite and was floored by the quality and flavor.””
— Ali Domrongchai, The Kitchn associate editor
cast iron skillet for searing steak
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Limits of One Steak Review
The account is a single reviewer’s first-person test. The source material does not say how the steak might compare with other porterhouse brands under the same cooking conditions, nor does it provide customer review data, a laboratory assessment or independent verification of the company’s descriptions of its aging and sourcing practices.
It is also unclear whether the cited sale price and 10% subscription discount remain available. The article says prices were accurate when it was published but provides no calendar date in the supplied text. Shipping charges, delivery coverage, subscription terms, cancellation rules and stock levels are not detailed.
The José Andrés connection needs careful wording: the source says Allen Brothers supplies Bazaar Meat in Chicago. It does not provide a statement from Andrés or establish that he personally approved this particular product. The review’s enthusiastic headline should not be read as evidence of an individual endorsement.
instant read meat thermometer for steak
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Check Current Price and Terms
Readers interested in buying the steak should check Allen Brothers’ current product listing for price, availability, shipping costs and subscription conditions, since the sale and promotion in the article may have changed. The review does not identify a future test, company announcement or scheduled update.
For home preparation, Domrongchai’s reported method was to thaw the frozen steak in the refrigerator overnight and cook it with salt and pepper. The source does not specify a final internal temperature, so readers should use a food thermometer and follow current food-safety guidance when preparing steak.
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Key Questions
What steak did The Kitchn review?
Ali Domrongchai reviewed Allen Brothers’ 24-ounce porterhouse, a bone-in cut that includes strip steak and tenderloin.
What was the listed price?
The article listed it at $55.96 for 24 ounces on sale when the review was published. The supplied source does not give a calendar date, and the current price may differ.
How did the reviewer cook it?
She thawed the steak overnight in the refrigerator, then cooked it over high heat in a cast-iron pan with salt and pepper. She said she preferred it medium-rare, leaning toward rare.
Did José Andrés personally endorse the steak?
The source does not establish that. It says Allen Brothers supplies steaks to Bazaar Meat in Chicago, a restaurant associated with José Andrés, but includes no direct endorsement from him.
Does the review prove the steak is better than other brands?
No. It reports one editor’s personal experience and does not describe a blind tasting or side-by-side comparison with other steaks.
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