Dry-Aged Porterhouse Steak
by sgrishka
Cooking directly over a flame is obviously the best way to go, but with temperatures well below freezing, the charcoal grill simply isn't an option...this indoor preparation is a suitable alternative. It's an Americanized variation on bistecca alla Fiorentina, a huge porterhouse cut grilled by ingenious Tuscans over scorching hardwood fires with olive oil and herbs.
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INGREDIENTS
- 1 dry-aged USDA prime Porterhouse steak ; 1-1/2 to 2 inches thick, and about 1-1/2 to 2-1/4 lbs., at room temperature
- 1 teaspoon Coarse sea salt ; or kosher salt
- 1/2 teaspoon Fresh cracked black pepper
- 5 cloves Garlic ; (up to 6) peeled and coarsely chopped
- 6 sprigs Fresh rosemary
- 6 tablespoons Butter ; at room temperature
INSTRUCTIONS
Adjust oven rack to lower-middle position and heat oven to 450 degrees F.
Bring steak to room temperature before cooking. Pat steak dry with paper towels, and season both sides liberally with salt and pepper (rubbing seasonings into meat with your fingers). Smash, peel and coarsely chop garlic. Place a heavy-bottomed ovenproof pan or cast-iron skillet large enough to hold steak on stove top burner over high heat. When hot, add 2 tbsp. of the butter and, as soon as butter is melted, add steak. It is important that these ingredients be at room temperature. If cold, butter will begin to burn and blacken before it is fully melted, and meat will take longer to cook; either of these circumstances will negatively affect your steak.
Sear steak on one side for 1to 2 minutes without moving, or until a nice dark brown crust has formed. Flip steak over with tongs, then add 2 more tbsps. butter, half the garlic, and a couple sprigs of rosemary to skillet. Sear second side for 2 to 3 minutes without moving, or until the same brown crust has formed. Place remaining butter, garlic and two more sprigs of rosemary on top of steak. Quickly remove skillet from stove top and place into hot oven.
Experience will tell you when your steak is done, but it should not take more than 4 to 5 minutes for rare (red in center and warm throughout), 5 to 6 minutes for medium-rare (pinkish red in center and fairly hot throughout), or 6 to 8 minutes for medium (pink in center, grayish brown surrounding and hot throughout). Remember that residual heat built-up within the steak will continue to cook it when it's removed from oven, so remove steak from oven when slightly less done than you desire.
When steak in done to your liking, transfer to a large plate. Double check doneness by thermometer (rare 130 - 140 degrees F; medium-rare 140 - 150 degrees F; medium 150 - 160 degrees F), or by touch (rare is soft to the touch; medium-rare yields gently to the touch; medium yields only slightly to the touch and is beginning to firm up). Tent steak loosely with foil and let rest for 5 to 10 minutes (five minutes per inch of thickness), allowing meat juices to be reabsorbed and to settle. While the steak is resting, remove cooked rosemary from skillet and pour garlic and butter over steak. Garnish with remaining sprigs of rosemary.
Food Safety Note:
Doneness is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach a minimum of 145 degrees F to ensure that harmful bacteria have been destroyed. A thick steak that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching the proper doneness.
NOTES
In the dry aging process, the water in the meat evaporates, concentrating the meat's beefy flavors and increasing its fat-to-lean ratio, while the natural enzymes in the meat break down its tough connective tissues, tenderizing it. Basically, dry aging intensifies the beefs flavor while also imparting a buttery taste and meltingly tender texture that many beef connoisseurs herald as the ultimate beef experience. You pay through the nose for this service; a dry-aged USDA prime steak will cost about twice as much pound-for-pound as a non-aged USDA choice steak. But for an occasional indulgence, it's well worth it.
sgrishka
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (15g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 82 | ||
| Calories from Fat: 78 (95%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.7g | 12 % | |
| Saturated Fat 5.5g | 27 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 22.9mg | 7 % | |
| Sodium 352.6mg | 12 % | |
| Potassium 18.9mg | 0 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 1g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 82
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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