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!
23 responses to “How to Cook: A Steak House Style Porterhouse”
I don’t know, aside from the quality of meat at a good steakhouse, I’ve always preferred my meat grilled. But to each their own, right?
That *is* one big hunk of meat though!
I love the term “aged” when it comes to steak. Why can’t they call it what it actually is…Controlled rot. 🙂
Creator you know how to make a Chef laugh….when you see a walk-in filled with black meat it basically is controlled rot………..that porterhouse is a carnivores dream…and them some!!!!!!
“That’s no steak- It’s a space station!”
– Obi-Wan
Looks like the steak I eat for breakfast. Steak and eggs. Is it lunch time yet.
Nice….
We call that a roast here in California
you call that a roast …….Parker……keep forgetting Californians eat small portions…..my idea of a roast is`the whole loin!!!!!
[Comment ID #101134 Quote] mine is the whole cow
Thats one good looking steak!
Ed I thought you are a Chef…all you can say is…”one good looking steak”………Jeeeeeeeeesus….hahahah
I don’t know Nick…500 degrees for 25 min..think you crucified that beautiful piece of meat!!….hay everyone …Steak 101…look at the pic.
….the meat is med well on the bone…which means that steak is well done…..hay if thats the way you like it great……if not cut the time in half
…..just my 2 cents…
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
Happy now wes? you goated me into a full scale commentary!
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.
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.
[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”.
Costco Size…is that the 5 Gal shaker bucket…lol
[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.
[Comment ID #101220 Quote]
Hey wes, can you shoot me your email addy at kristi@threehottamales.com? Spanks!
For me, the steak was done just as soon as the seasoning went on 🙂
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.
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.
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!!!!