Big, thick, aged Porterhouse steaks... how to cook/grill?

8 years ago

A dear, sweet friend gifted me and DH with these beauties from a specialty butcher shop. She said they were "aged" but none of us even know what that really means (although we've heard of wet aged and dry aged).

Any ideas on how to cook or grill these?

I like mine rare, but not bloody-raw. DH goes for rare or medium rare, but he often overcooks mine when aiming for rare, so I'll be in charge of cooking these.

They are very thick, as you can see in the photos.

Smiles,

Sooz

Featured Answer

User

8 years ago

I cook mine this way -- no matter what steak, comes out perfect every time.

Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Sprinkle with salt and pepper (freshly ground is best) and I use a fair amount. .

When the skillet is ready, add the steaks and sear them evenly on both sides for about 3 minutes per side.

Top each steak with a tablespoon of butter (or you can omit) and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Sort by:Oldest

Comments (14)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
Amazing steaks! costed your friend a week's paycheck $$$ to get you those. A perfect excuse to get them sous vided, so that you can be 100 % sure not to mess up.

Basically, without sous vide, I would bake them very low temperature, check internal temperature with a probe thermometer. Then pan sear with the hottest CI pan.

Because the two steaks are different in thickness, it will take some careful planning to make sure they are cooked to your specifications.

Enjoy!

dcarch
sooz thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
sooz
Original Author
8 years ago
The smaller steak weighs in at 1 lb 12 oz, and the larger one is 1 lb 13 oz.

I realize how very lucky I am to be the recipient of such largesse!

I don't have a sous vide--but thanks for your input about how to do this without one, Archie. My CI pan is at the ready!
Related Discussions
Pick Steak For Grilling
Q
Comments (36)
I know the LC pieces I have warn against heating past medium. I've pushed the envelope a bit occassionally, but I'd be hesitant to heat it "screaming hot." Lodge or other CI is cheap, LC is not. I'd not risk it. I like to sear in a skillet, too, One thing I've found is that this method is not ideal if there's a bone involved because the meat quickly shrinks enough to create a small airspace next to the bone. Wonder if others have had this problem. I also tend to like my strip side slightly more done than the tenderloin side, so that presents issues of its own. So I rarely buy Porterhouse, but I'll be happy to order it at a steak house that knows what they're doing better than I do. :) John - Glad your meal worked out. My guess is your "pretty ok" is "pretty excellent" by most people's standards. Interesting about your eel concoction. MC@H mentions using fish sauce to mimic some of the nuances of aged steak, but I don't recall if they marinate it for a while, or how long. Unfortunately I can't locate that cookbook (or much of anything cooking related) to look it up, as my kitchen is still not back together.
...See More
What's your favorite thing to cook on the grill?
Q
Comments (21)
On the grill it has to be steak, medium rare. We do use the rotisserie a lot. We have done Cornish Game hens, chickens, a Thanksgiving turkey, and pork, lamb, beef roasts. I like that it gets rid of a lot of fat cooking it that way. And I find it easier to clean a grill then an oven. Clare
...See More
How do you rescue a steak that shouldn't have been frozen?
Q
Comments (44)
jakkom, here a Delmonico is an old fashioned term, seldom used, and meant to denote a rib-eye steak. New York is invariably a strip steak. I've edited this to add this, I was just looking up a specialty market in Traverse City and found the "Delmonico Roast", also known as boneless prime rib! http://www.burrittsmarket.com/news/holidaymeatdepartmentmenu.html Also, according to Wikipedia: " Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include: Boneless rib-eye: A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of rib-eye may be because it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye. Annie
...See More
What to do with leftover cooked round steak?
Q
Comments (87)
What a ridiculous comment. I looked up the number before making the comment. Roughly 9 of 10 Americans have health coverage, either through employment, though personal purchase, through government programs for low income folks or through Medicare. It should be 10 of 10 but for now, it's a "problem" most people have figured out a way to deal with. I wasn't making a judgment, I was reporting facts. Yes, finding better paying employment when needing more money is also a "problem" with solutions if one wants to pursue them. I believe that many, many people who consider themselves to be victims "of the system" or stuck in unfortunate circumstances are in fact victims of their own decisions. You're welcome to feel otherwise, and society should provide safety nets of sorts, but I think people are entitled to the consequences of their own actions and choices, the bad ones as well as the good ones. Here's a judgement - the conversation has gotten far afield of what to do with overcooked/burned beef.
...See More
colleenoz
8 years ago
I do it Martha's way.
sooz thanked colleenoz
sooz
Original Author
8 years ago
last modified: 8 years ago
I did the reverse sear method...set oven temp to 275 degrees & preheat, steaks at room temp with an internal temp of 57 degrees. Pat dry, season, put on rack (on baking sheet) and into the oven for about 13 minutes, until the internal temp reaches 95 degrees. Sear in a CI pan, 1 minute and 15 seconds on each side...put steak back on wire rack, cover with foil for 8 minutes.

Here are three photos!
mamapinky0
8 years ago
OH....that looks soo good and I rarely eat meat. About once a year I crave a good steak and Sooz that steak looks about the best I've ever seen. I'm gonna lick my phone.
sooz thanked mamapinky0
sooz
Original Author
8 years ago
Mama, this really was the best steak I've ever had!

We're used to regular grocery store "sale price" Porterhouse...never had aged beef at all, and this was from a specialty butcher. Delicious, indeed!
foodonastump
8 years ago
Nice marbling, generous filet side... nope not your run of the mill supermarket cut!

With steaks I typically do like Martha does, with a long rest between the sear and the oven. Porterhouse I do on the grill though because the bone can interfere with direct contact in a pan. I like my steak really seared. But it looks like your steaks came out just fine! Nice gift!
sooz thanked foodonastump
2ManyDiversions
8 years ago
sooz, thank you for sharing - how wonderful! The marbling is so nice, and the seasoning you did, the doneness... makes me drool - perfect!
sooz thanked 2ManyDiversions
Steve J
8 years ago
Oh man, I was going to recommend reverse sear and was happy you did. looks like they turned out great. I normally cook at 225-250 but 275 is ok too. You don't need a sous vide to repeatedly cook a perfect steak, reverse sear does basically the same thing as long as you're remotely paying attention or just using a leave in probe.
sooz thanked Steve J
User
8 years ago
Beautifully cooked Sooz. Proof that you don't need a sous vide to cook a steak.

I usually do thick steaks like that on the grill. But if I wasn't grilling I would also do them the way Martha did, but at 500°F . Sear and finish in the oven.
sooz thanked User
sooz
Original Author
8 years ago
Thanks, everyone, for ringing in here!

Smiles,

Sooz
cathyinpa
8 years ago
I'm ringing in too, sooz! And I bet you are smiling!

I felt like I was on Jeopardy when I read your post title.

Alex: "Big, thick, aged Porterhouse steaks"

Buzz: "What is reverse sear?"

HA!

CathyinSWPA
sooz thanked cathyinpa
lindac92
8 years ago
Cook first and sear just before serving.
sooz thanked lindac92

Big, thick, aged Porterhouse steaks... how to cook/grill?

User

Comments (14)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

sooz
Original Author

Related Discussions

colleenoz

sooz
Original Author

mamapinky0

sooz
Original Author

foodonastump

2ManyDiversions

Steve J

User

sooz
Original Author

cathyinpa

lindac92

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Big, thick, aged Porterhouse steaks... how to cook/grill?

Comments (14)

soozOriginal Author

Related Discussions

soozOriginal Author

soozOriginal Author

soozOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sooz
Original Author

sooz
Original Author

sooz
Original Author

sooz
Original Author