Comments on: How to Cook: A Steak House Style Porterhouse http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/ Tue, 02 Dec 2008 03:36:59 +0000 http://wordpress.org/?v=2.6.2 By: weszeb http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-104321 weszeb Tue, 03 Jul 2007 12:16:39 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-104321 Heather..I have a separate refer to age my own meat....you can do it with a spare refer that some one is getting rid of ....put it in your garage. .....age meat is easy to do....ready in 3 weeks...keep rotating new meat and you can have dry-aged all the time for 1'2 the price!!!! Heather..I have a separate refer to age my own meat….you can do it with a spare refer that some one is getting rid of ….put it in your garage.
…..age meat is easy to do….ready in 3 weeks…keep rotating new meat and you can have dry-aged all the time for 1′2 the price!!!!

]]> By: Heather http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-104252 Heather Mon, 02 Jul 2007 14:50:05 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-104252 Ooooh, thank you for reminding me that I want to go back to our local butcher's and get some of their dry-aged beef. Ooooh, thank you for reminding me that I want to go back to our local butcher’s and get some of their dry-aged beef.

]]> By: Ubu Walker http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101541 Ubu Walker Tue, 19 Jun 2007 17:35:15 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101541 I usually buy a 1/2 shell steak at Fairway in Harlem in their giant meat locker, and have the butcher cut 14 3/8th inch NY Strip steaks from it, and grind the rest into chop meat. Then I broil the steaks under the oven for 6 minutes or so on each side with Worcestershire sauce and Montreal steak seasoning. I freeze the remaining steaks. Yum. I usually buy a 1/2 shell steak at Fairway in Harlem in their giant meat locker, and have the butcher cut 14 3/8th inch NY Strip steaks from it, and grind the rest into chop meat. Then I broil the steaks under the oven for 6 minutes or so on each side with Worcestershire sauce and Montreal steak seasoning. I freeze the remaining steaks. Yum.

]]> By: Jim- StepUpForCharity.org http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101249 Jim- StepUpForCharity.org Mon, 18 Jun 2007 22:29:32 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101249 For me, the steak was done just as soon as the seasoning went on :-) For me, the steak was done just as soon as the seasoning went on :-)

]]> By: kristi http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101245 kristi Mon, 18 Jun 2007 22:02:39 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101245 [Comment ID #101220 Quote] Hey wes, can you shoot me your email addy at kristi@threehottamales.com? Spanks!

weszeb on 6/18/2007 at 4:30 pm said:

Costco Size…is that the 5 Gal shaker bucket…lol

Hey wes, can you shoot me your email addy at kristi@threehottamales.com? Spanks!

]]> By: parker394 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101223 parker394 Mon, 18 Jun 2007 20:42:50 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101223 [Comment ID #101200 Quote] Well said Ed! And as far as the Montreal steak seasoning....It's the BEST! I've been hooked on it for years.

Ed on 6/18/2007 at 3:44 pm said:

Gotta love that Wes guy, so cute and cuddly, thats why everyone loves him! I must have missed the part where Nick asked for our critique of his Beautifull fathers day steak. But my prefered method of cooking is nice and slow after the searing (the searing seals in the juices) I would cook it at 225 to 250 until an internal temperature (using a meat thermometer) of 125 to 130 degrees, then let it rest 10 minutes before I cut it. I bet a steak that size could go about an hour in the nice slow oven. (you retain more moisture at a lower temperature because there is less evaporation, therefore the steak will be juicier and moister)
Also, If anyone has ever tried the Montreal steak seasoning available at the supermarket, it is a real winner on steak and as simple as shaking it on. Definitly a step up from S & P,
my 2 cents…Ed

Well said Ed!

And as far as the Montreal steak seasoning….It’s the BEST!

I’ve been hooked on it for years.

]]> By: weszeb http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101220 weszeb Mon, 18 Jun 2007 20:30:11 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101220 Costco Size...is that the 5 Gal shaker bucket...lol Costco Size…is that the 5 Gal shaker bucket…lol

]]> By: Anthony http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101208 Anthony Mon, 18 Jun 2007 20:13:09 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101208 [Comment ID #101200 Quote] Montreal Steak Seasoning is the absolute best! Being in Toronto it is easy to get. We actually buy the Costco sized version! I find out of all the steak seasonings it is quite low on the salt (relatively speaking). The brand we use is by "Club House".

Ed on 6/18/2007 at 3:44 pm said:

Gotta love that Wes guy, so cute and cuddly, thats why everyone loves him! I must have missed the part where Nick asked for our critique of his Beautifull fathers day steak. But my prefered method of cooking is nice and slow after the searing (the searing seals in the juices) I would cook it at 225 to 250 until an internal temperature (using a meat thermometer) of 125 to 130 degrees, then let it rest 10 minutes before I cut it. I bet a steak that size could go about an hour in the nice slow oven. (you retain more moisture at a lower temperature because there is less evaporation, therefore the steak will be juicier and moister)
Also, If anyone has ever tried the Montreal steak seasoning available at the supermarket, it is a real winner on steak and as simple as shaking it on. Definitly a step up from S & P,
my 2 cents…Ed

Montreal Steak Seasoning is the absolute best! Being in Toronto it is easy to get. We actually buy the Costco sized version!

I find out of all the steak seasonings it is quite low on the salt (relatively speaking). The brand we use is by “Club House”.

]]> By: weszeb http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101206 weszeb Mon, 18 Jun 2007 20:09:33 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101206 Ed....welcome to my world...That was beautiful!!!!!!!!!!!!!!!!!!!...that came from the heart...no texbook there...I do like my steak raw in the middle.....heck I eat Carpaccio every day....Beef or fish...Ya know I don't think Nick minds having a couple of Chefs keeping him in line once and a wile....lol.lol.lol. Ed….welcome to my world…That was beautiful!!!!!!!!!!!!!!!!!!!…that came from the heart…no texbook there…I do like my steak raw in the middle…..heck I eat Carpaccio every day….Beef or fish…Ya know I don’t think Nick minds having a couple of Chefs keeping him in line once and a wile….lol.lol.lol.

]]> By: Ed http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101204 Ed Mon, 18 Jun 2007 19:52:53 +0000 http://www.hotsauceblog.com/hotsaucearchives/how-to-cook-a-steak-house-style-porterhouse/#comment-101204 and....by cooking it slower you get an even doneness from the outside to the center, with the 500 degree method, you will have well done on the outside and possibly still raw in the middle. and….by cooking it slower you get an even doneness from the outside to the center, with the 500 degree method, you will have well done on the outside and possibly still raw in the middle.

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