Guestbook
1855 Reserve Steaks, Dry-Aged Cuts and a Tableside Tomahawk
Porterhouse is a steakhouse at 17004 Collins Ave in Sunny Isles Beach, serving dinner every night from 6 PM to midnight. Our restaurant menu has 1855 Reserve steaks, 21-day dry-aged cuts and a 32 oz tomahawk.
Our Steak Selections, Cut by Cut
Three cuts carry the 1855 Reserve name. The 1855 Reserve Rib Eye Steak 16 oz ($76) brings rich marbling and a bold, juicy bite. The 1855 Reserve New York Steak 14 oz ($52) has a firm texture and beefy flavor. The 1855 Reserve Beef Tenderloin 8 oz ($54) is lean and buttery. The Teres Major — Butcher's Cut 10 oz ($41) is tender and full of flavor.
The Tomahawk (Table Side) 32 oz ($179) is a bone-in ribeye for two, carved at your table.
Dry-aged steaks have their own section on the menu. They age for 21 days and develop a deep, nutty flavor. Order the Dry Aged 1855 Rib Eye Steak 10 oz ($76) or the Dry Aged 1855 New York Steak 10 oz ($62). To taste them side by side, the Assortment for 2 People from Our Dry Aged Meats to Compare ($135) is served with 2 sides.
Before the steak, try the Truffle Beef Carpaccio Tenderloin ($25): 1855 beef tenderloin, thinly sliced, with arugula and truffle oil.
Sides, Sauces and Wine to Go With Your Steak
A steak sauce is $5: choose pinot noir red wine jus, mushroom sauce or Porterhouse chimichurri. You can add Garlic Shrimp ($15) or a Half Lobster ($30) to your steak. Surf & Turf ($89) pairs an 8 oz filet with ½ lobster, and there's more on our seafood menu.
For sides, pick Jumbo Green Asparagus, Homemade French Fries, Seared Fingerling Potato or Roasted Brussels Sprouts. Add truffle to Mac and Cheese, Traditional Homemade Mashed Potatoes or Traditional Risotto Plain for +$5.
The menu recommends two reds with steak: Silver Oak Cabernet (Coravin) at $45 and The Prisoner at $20. Our wine list also has Caymus Cabernet Sauvignon, Opus One and Antinori Tignanello by the bottle.
Reserve a Steak Dinner in Sunny Isles Beach
Porterhouse is at 17004 Collins Ave, Sunny Isles Beach, FL 33160, with street and on-site parking. Eat in the indoor dining room or on the open-air terrace, a few steps from the beach. On Friday and Saturday, a live singer performs from 8:30 to 11 PM. Book on Resy or call +1 305-907-4111.
How to Choose Your Steak Dinner in Sunny Isles Beach
Start With How Hungry You Are
Read the steak section from lighter cuts to bigger ones. The Teres Major — Butcher's Cut 10 oz ($41) is tender and flavorful, and it suits a lighter appetite or a table that plans to order starters. The 1855 Reserve Beef Tenderloin 8 oz ($54) is lean and buttery.
If you want more weight on the plate, move to the 1855 Reserve New York Steak 14 oz ($52), which has a firm texture and beefy flavor. The 1855 Reserve Rib Eye Steak 16 oz ($76) is the biggest single-person cut. Think about your sides too. A big steak with two sides is a full meal.
Marbling and Aging Change the Flavor
Marbling is the thin white fat inside the muscle. It melts as the steak cooks, so a well-marbled cut tastes rich and juicy. Leaner cuts, like the tenderloin, taste cleaner and need less chewing.
Aging works differently. In dry aging, beef rests in a cold, controlled space for weeks. It loses some water, so the flavor concentrates and the texture softens. Our dry-aged meats rest for 21 days and have a deep, nutty flavor. If you usually order a rib eye, try the Dry Aged 1855 Rib Eye Steak 10 oz ($76) once and compare it with the 1855 Reserve.
Doneness and the Rest Before You Cut
Doneness is a personal choice, and the common scale is easy to learn. Rare is cool and red in the center. Medium rare is warm and red, and many steak lovers pick it for rib eye. Medium is pink, and well done is cooked through. Lean cuts dry out sooner, so a tenderloin does best at the lighter end of the scale.
A cooked steak also needs a short rest, so the juices settle back into the meat. If you cut at once, they run onto the plate. Give it a minute, then cut across the grain. Tell your server how you like it, and ask if you are unsure.
What Wagyu Means on a Menu
Wagyu is the Japanese word for Japanese cattle. The breeds are known for fine, dense marbling, so the meat is soft and buttery and the fat melts at a low temperature. Because it is so rich, wagyu is usually eaten in smaller portions than a standard steak.
On our menu, wagyu appears in the Porterhouse Burger ($29): a wagyu patty with artisan lettuce, confit tomato, truffle mayo, onion jam and Gruyère cheese on a brioche bun. Our steaks are listed by their own names, such as 1855 Reserve and Dry Aged. If you want to compare, order the burger as a starter to share, then a steak. You can see more on our wagyu burgers page.
What to Serve With a Steak Dinner
Pick a Sauce for the Cut
Our steak sauce costs $5, and you can choose pinot noir red wine jus, mushroom sauce or Porterhouse chimichurri. They pull the steak in different directions, so choose by cut.
The red wine jus is savory and deep, and it suits the tenderloin, which is lean. Mushroom sauce is earthy and creamy. It works well with the New York steak and its firm bite. Chimichurri is fresh, herby and sharp, which cuts through the fat of a rib eye. A good habit is to taste the steak plain first, then add the sauce. Dry-aged cuts already carry a lot of flavor, so you may want the sauce on the side.
Sides That Share Well
Sides suit sharing, so order a few and pass them around. Jumbo Green Asparagus ($11) comes with champagne sauce and adds a green, crisp note. Homemade French Fries ($7) are the simple choice, and Roasted Brussels Sprouts ($12), tossed in pomegranate molasses and lemon, give you sweet and sour next to the meat.
For something heavier, Mac and Cheese ($13) or Traditional Homemade Mashed Potatoes ($11) both take truffle for +$5. The Seared Fingerling Potato ($9) is deglazed with red wine sauce. A balanced plan for two is one starchy side and one green side, and one extra if you order a tomahawk.
Surf and Turf and Other Add-Ons
If you want land and sea on one table, the menu has a few ways to do it. Surf & Turf ($89) is an 8 oz filet with ½ lobster. You can also add Garlic Shrimp ($15) or a Half Lobster ($30) to any steak you order.
For a longer meal, start with the Seafood Tower for Two ($120): 6 oysters, 6 jumbo shrimp, ½ chilled lobster and Florida stone crab claws (in season), with cocktail sauce, mignonette and lemon. Mignonette is a sharp mix of vinegar and shallot made for oysters. Stone crab claws are a Florida tradition tied to the cooler months; read our Miami cuisine guide for the local food story.
Wine That Stands Up to Beef
Red meat and red wine pair well for a simple reason. Tannins, the dry feeling in the mouth, bind to fat and protein, so each sip clears the palate and makes the next bite taste fresh. Fuller reds suit richer cuts, while lighter reds suit leaner ones.
The menu recommends two reds with our steaks: Silver Oak Cabernet (Coravin) at $45 and The Prisoner at $20. Coravin is a tool that pours a glass without pulling the cork, so a special bottle stays fresh. If you plan to share a tomahawk, order a bottle for the table from the wine list. Ask your server about a pairing for your cut.
A Steak Dinner for Two, a Group or the Whole Family
Date Night for Two
Several dishes on our menu are made for two, which makes a date simple to plan. The Tomahawk (Table Side) 32 oz ($179) is a bone-in ribeye for two, carved at your table. The Assortment for 2 People from Our Dry Aged Meats to Compare ($135) comes with 2 sides, so you can taste each cut next to the other. Both are easy to share.
Open with the Truffle Beef Carpaccio Tenderloin ($25) or the Seafood Tower for Two ($120). Then pick a table. You can eat in the indoor dining room or on the open-air terrace, a few steps from the beach.
Ordering for a Group
A group does best when everyone orders a different cut and the table shares. Mix a rib eye, a New York steak and a tenderloin, then cut a few slices of each. Add a round of sides and two sauces so people can compare.
Start with a few starters for the middle of the table, such as the Famous Garlic Shrimp ($22) or the Jumbo Shrimp Cocktail ($24). For a larger party, our space seats 168 guests, and the "Plan your event" form on our site is the place to start. For a normal table, book on Resy or call +1 305-907-4111.
Birthdays and Family Occasions
A steak dinner works well for a birthday, an anniversary or a family reunion because the menu has something for everyone. Adults can share a tomahawk or choose their own cut. For younger guests, the kids options include a Petit Filet and Fries ($21), Chicken Tenders ($19) and a Classic Cheese Burger ($18).
If you are planning a larger celebration, read about our birthday parties. For a smaller family table, let your server know the occasion. Our team speaks English and Spanish, so grandparents and cousins can order in the language they like.
Planning the Evening Around Dinner
Dinner starts at 6 PM, and Happy Hour runs from 3 to 6 PM, so you can meet for a drink first. Ask your server for the Happy Hour details. A steak dinner is not a rushed meal, so give yourself time to enjoy courses and sides.
Tell us about allergies or dietary needs when you book, since we can accommodate vegetarian, gluten-free and other needs. Menu notes mark dairy, nuts, gluten and seafood next to each dish. Guests who prefer something other than beef will find seafood, pasta and chicken beside the steaks.
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Steakhouse FAQ
Do you serve a tomahawk steak?
Yes. The Tomahawk (Table Side) 32 oz is a bone-in ribeye for two, carved at your table, and it's $179.
How long are your steaks dry aged?
Our dry-aged meats age for 21 days, which gives them a deep, nutty flavor. You can order a 10 oz rib eye, a 10 oz New York steak or the assortment for 2 people.
What's the difference between your two rib eyes?
The 1855 Reserve Rib Eye Steak is 16 oz, with rich marbling. The Dry Aged 1855 Rib Eye Steak is 10 oz and aged 21 days for a deep, nutty flavor.
What wine do you recommend with a steak?
Our menu recommends Silver Oak Cabernet (Coravin) and The Prisoner with our steaks. The wine list also has bottles like Caymus Cabernet Sauvignon and Opus One.
Can you accommodate guests who don't eat steak?
Yes. The menu also has seafood, pasta, burgers and chicken, and we can accommodate vegetarian, gluten-free and other dietary needs. Just tell your server.
How do I book a table for a steak dinner?
Dinner is served every night from 6 PM to midnight. Book on Resy or call +1 305-907-4111.
Visit Us
Address
17004 Collins Ave, Sunny Isles Beach, FL 33160, United States
Contact
+1 305-907-4111
Opening Hours
Sunday–Thursday
Lunch 12–3 PM · Dinner 6 PM–12 AM
Bar & lounge until 2 AM
Friday–Saturday
Lunch 12–3 PM · Dinner 6 PM–12 AM
Live singer 8:30–11 PM
Lounge & DJs 11 PM–5 AM