Join Free Sign In. Review this recipe. Best steak ever. Still searching for what to cook? Find the most delicious recipes here. Servings Resize as posted to Metric. Cast iron skillet is key. Alert editor.
Add Photo. Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Manage my tags. We apologize for the inconvenience. All meat packages are shipped via FedEx Overnight. Shipping rates are calculated upon check out after the shipping destination has been entered.
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If sending as a gift make sure the recipients address is correct because the shipments cannot survive extended time in transit. Check out our other gift products in the Gift Shop. Our fax: Built by Marena Cosmos. I like a more evenly dispersed flecking of fat throughout the eye. If there is a "secret" to the Luger porterhouse, it's in the dry-aging. In the basement of Peter Luger is a long dry-aging room, but Storch cannot reveal details like how cold the temperature is in there, or what the humidity level is, or how long the aging process takes.
The average dry-aging period is 28 days. The room has two entrances and operates on a sort of conveyor-inspired system. After being weighed and tagged, the raw meat goes in through the front. As it goes through the aging process, the meat is moved deeper and deeper into the room.
By the time the meat is done dry-aging, it is located by the rear door, which conveniently is near the butcher station. So what is happening to the meat in there? First, the beef loses moisture as it is evaporated, a result of the climate-controlled environment of the dry-aging room. While this happens, a mold grows on the beef's exterior, which has the positive effect of breaking down the connective tissues.
This results in a more tender steak. The mold also helps flavor the beef, which is why the dry-aged porterhouse at Peter Luger can be described as "mineral-like," "earthy," and "funky. The fat engulfs and protects the delicate filet, ensuring that it will not be too tender by the end of the process. Once the dry-aging process is finished, the two butchers step in. They cut out the kidney and the kidney fat and discard it. One butcher then cuts the short loins into servings for 2 - 4 on a bandsaw.
The second butcher uses a knife to trim the steaks, cleaning off the outer fat before sending the steaks up to the kitchen on racks. Broil till sizzling and gorgeous and a perfect medium-rare, 4—6 minutes. Since the steak is already sliced, you can peek to check doneness. Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion. The Porterhouse Rules Start with a room-temperature, dry-aged porterhouse.
Get the Recipe: Perfect Porterhouse Steak.
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