Do the holidays right with prime steaks and fresh seafood

By Hannah Howard

Joseph Petschl, the owner of Porter & York, has butchering in his blood—his family have been butchers for four generations and counting. Joe spent the beginning of his career providing sky-high quality cuts to fine restaurants and steakhouses, but it was his wife Lisa who came up with the brilliant move of offering fresh meats, hand-cut to order, to carnivores across the US via their web store. We’re so glad they did—and we’re not alone: The Oprah Magazine featured them on the “O List” last August.

Not everyone has a fantastic butcher shop down the block, but everyone can have Porter & York. Each order of beef, chicken, and pork is cut-to-order and delivered fresh, never frozen, along with recipes for inspiration. They also offer superfresh seafood, like Alaskan king crab legs and wild king salmon. Of course, Porter & York’s 28 day–aged prime steaks are perfectly tender and ridiculously flavorful, and their USDA Prime prime rib roast is the king of beef—the perfect centerpiece for your holiday table.

And while your mind is on the holidays, if you’re looking for a delicious gift for a certain someone you love (or like), consider sending them the Filet Foursome, a box of four 8-oz, 28 day–aged, pasture-raised, corn-fed beef filet mignons.

The perfect rib roast—A holiday classic

You will never serve anything as majestic, celebratory, decadent, and delicious as a prime rib roast. As a bonus, it’s also simple to prepare.

1 8–10 lb standing rib roast, bones included
approximately 1/2 cup kosher salt (1 teaspoon per pound meat)
10 cloves garlic, minced
6 sprigs rosemary, chopped
approximately 1/4 cup fresh-ground black pepper (1/2 teaspoon per pound meat)
1 cup extra-virgin olive oil

1. 24 hours before you plan to serve, rub the roast with kosher salt. Mix chopped garlic, rosemary, and black pepper into olive oil, and let sit for 1 hour. Rub olive oil mixture onto the meat; wrap and refrigerate until ready to cook the next day.

2. Remove meat from the refrigerator 1 hour before cooking. Preheat oven to 250 degrees F. Roast approximately 25 minutes per pound of meat and check temperature 30 minutes before estimated completion; you want 130 degrees F for medium rare. Remove roast from oven and let rest for 45 to 60 minutes.

3. After resting, heat oven to 500 degrees F, and roast meat again for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.

4. Remove roast from oven and simply carve and serve.