DRY AGED CHIMNEY PORTERHOUSE
Provided by Alton Brown
Time P4DT20m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3
- days. Change the paper towels again if it becomes damp and sticks to the steak.
- An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
- Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.
- Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.
- Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat.
- Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.
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AG GAMER
[email protected]This was the perfect steak for a special occasion. It was so tender and flavorful. The dry aging process really made a difference. I highly recommend this recipe.
Me rasel Me rasel
[email protected]I'm a big fan of porterhouse steaks and this recipe did not disappoint. The dry aging process really enhanced the flavor of the steak. I'll definitely be making this again.
Janak Sbkt
[email protected]This was my first time dry aging a steak and it turned out great. The steak was so tender and juicy. I'll definitely be doing this again.
Connie Modise
[email protected]I've made this recipe a few times now and it's always a hit. The dry aging process really makes a difference. The steak is so tender and flavorful. I highly recommend this recipe.
Tanzeem Jutt
[email protected]This recipe was easy to follow and the steak turned out perfect. The dry aging process really made a difference. The steak was so tender and flavorful. I highly recommend this recipe.
Kasule Haroonah
[email protected]I'm not usually a fan of steak, but this recipe changed my mind. The dry aging process made the steak so tender and juicy. I'll definitely be making this again.
Rex Nafiz
[email protected]This was my first time cooking a porterhouse steak and it turned out great. The dry aging process made the steak so tender and flavorful. I'll definitely be making this again.
Faisal k
[email protected]I was a bit hesitant to try this recipe because I'd never dry aged a steak before, but I'm so glad I did. The steak was amazing! The dry aging process really concentrated the flavor. I'll definitely be making this again.
YOGESH DEUBA
[email protected]This recipe was a bit time-consuming, but it was worth it. The steak was so tender and flavorful. I'll definitely be making this again for a special occasion.
marleigh
[email protected]I've never had a porterhouse steak before, but this recipe made me a fan. The dry aging process gave the steak a really unique flavor. I'll definitely be making this again.
Davidson Fortune Elysee
[email protected]This was the perfect steak for a special occasion. It was so tender and flavorful. The dry aging process really made a difference. I highly recommend this recipe.
Rubéns Mota
[email protected]I'm a big fan of porterhouse steaks and this recipe did not disappoint. The dry aging process really enhanced the flavor of the steak. I'll definitely be making this again.
Idowu Hammed
[email protected]This was my first time dry aging a steak and it turned out great. The steak was so tender and juicy. I'll definitely be doing this again.
Rheuben Richardson
[email protected]I've made this recipe a few times now and it's always a hit. The dry aging process really makes a difference. The steak is so tender and flavorful. I highly recommend this recipe.
Aubri Gutierrez
[email protected]This recipe was easy to follow and the steak turned out great. The dry aging process gave it a nice depth of flavor. I'll definitely be making this again.
kineth fernando
[email protected]I followed the recipe exactly and the steak turned out perfectly. It was tender, juicy, and flavorful. The dry aging process really made a difference. I'll definitely be making this again.
Lidsy Ibarra
[email protected]This was the best steak I've ever had. The dry aging process made it so tender and juicy, and the chimney cooking method gave it a perfect crust. I highly recommend this recipe.
Lillian Ruthart
[email protected]I'm not usually a fan of porterhouse, but this recipe changed my mind. The dry aging and chimney cooking method made it so tender and flavorful. I'll definitely be making this again.
Shehzad Akbar
[email protected]This porterhouse was amazing! The dry aging process really concentrated the flavor, and the chimney method of cooking gave it a perfect crust. I'll definitely be making this again.