How to Cook: A Steak House Style Porterhouse
See yesterday’s post for the exact recipe – here are the photo directions:
4 inch tall – 3.5lbs Dry Aged Porterhouse
Dry aged beef
Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops.
The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
As big as my head!
Season with Salt & Pepper
Sear on both sides for 6-8 minutes
After cooking at 500 for 25 minutes
Let the meat sit and then slice off the bone
By the way, why did I get such a huge piece of Porterhouse in the first place? I traded the butcher for some hot sauce – it’s nice to know chileheads everywhere. The dry aged porterhouse was fantastic with the simple salt and pepper rub. the Ex & I split the 3lb beast and still have enough leftover for at least 2 more meals. If you don’t have a grill (or even if you do), I definitely suggest you try this method out – there’s a good reason steaks from the steak house are so good!