Dry Aged Chimney Porterhouse Recipes
BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON
In the majority of steak houses most steaks are cooked under infrared broilers, but for whatever reason, it is a method that is rarely used at home. I don't know what it is but when I tell home cooks how easy it is to broil a steak they look at me with some fear and trepidation. Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak. Plus your friends will be impressed that you used your broiler for something other than garlic bread or to melt cheese.
Provided by Michael Symon : Food Network
Categories main-dish
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
- Turn the oven to broil.
- Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
- Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
- At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
- Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
- Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.
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- Wrap the steak in a single layer of paper towel and place on a wire rack set inside a half sheet pan. Refrigerate in the coldest part of your refrigerator for 24 hours.
- Discard and replace the paper towel, and return the wrapped steak to the refrigerator, on the rack, for 3 days. Change the paper towel again if it becomes damp and sticks to the steak.
- Remove the steak from the refrigerator 1 hour before cooking. Unwrap, and discard the paper towel. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.
- Spritz 2 pieces of newspaper lightly with vegetable oil and place in the bottom of a charcoal chimney starter. Place a pound of natural chunk charcoal in the chimney starter and set on the grate of a charcoal 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.
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