A little Porterhouse Pron

1MoreFord · May 10, 2013

I've been meaning to post dinner the other night.

Found a nicely marbled little Porterhouse the other day and salted it down for the 1 hour per 1 inch of steak dry brine method and you can still see a few grains melting away.

Plated with a sweet 'tater for the nightly veggie fiber ration.

Photo's taken with a D40 and a Siggie 30mm f1.4 @ F2

JONESY · May 10, 2013

Looks great. How much salt and do you rinse it after the dry brine?

Garyclaw · May 10, 2013

You done good Joe! Love that meat cut. You done it good.

savageford · May 10, 2013

Great shot and great cook!

Freddy j · May 10, 2013

Porterhouse is my favorite cut & you rocked it!

jmoney7269 · May 10, 2013

Love a good salted steak! Makes it taste so much better

SweetBlue · May 10, 2013

A New York strip and tenderloin all in one cut. Nicely done sir :biggrin1:

code3rrt · May 10, 2013

Looks like a beauty!

KC

1MoreFord · May 10, 2013

Thank you everyone for the compliments.:bow:

I salted it pretty heavily and did rinse it before cooking and patted it dry. Then seasoned it about 1/2 as much as usual with TexJoy steak seasoning. Actually it was like normal on 1 side only. Thankfully I learned the lesson of not to season like usual on a cheaper cut of steak.:doh:

I've got a nice thick strip steak I'm going to do on a nice hot CI griddle next with the same salt trick. I'm sold on this method now. Tasted fully seasoned all the way through every bite.:grin:

I'm also going to try something similar with a boston butt cooked as a pork roast on the gasser over this weekend.

frognot · May 10, 2013

Great lookin' steak there, Good job!

charrederhead · May 11, 2013

:hungry::hungry: I want that for breakfast. :hungry::hungry:

rauljustice · May 11, 2013

looks delicious!

someone care to share this salting method?

Johnny_Crunch · May 11, 2013

Nice pr0n!

oifmarine2003 · May 11, 2013

Looks pretty dang good to me!

deepsouth · May 11, 2013

nice hunk of beef.

Nut · May 11, 2013

I was thinking about a trip to the butcher yesterday to see if I could find a nice porterhouse ... unfortunately 'life' got in the way, maybe next time :roll:

I also use that method for salting my beef, works out great every time.

Great cook!

Fake Farmer · May 11, 2013

Joe, do you do your dry brine at room temperature or put in the fridge? Looked great, and I'd like to try this technique.

1MoreFord · May 11, 2013

rauljustice said:
looks delicious!

someone care to share this salting method?

Gladly

deepsouth said:
nice hunk of beef.

Unbelievably this came out of Kroger's regular meat case. Not even from the fancy butcher case there.

Fake Farmer said:
Joe, do you do your dry brine at room temperature or put in the fridge? Looked great, and I'd like to try this technique.

The salt method is really simple.

Generously salt down both sides of the steak and allow 1 hour per inch of steak thickness. I've also seen some folks call it 15 minutes per 1/4" of thickness. It's just a matter of semantics and how you best think of it.

After salting I leave it out to warm up to room temp so it cooks more evenly because I like a nice fully warm interior. Of course if you like a heavily crusted exterior and rare/med. rare steak you can put it back in the fridge to keep it cold.

Titch · May 11, 2013

We call that a T bone, that looks like a very nice one as well

BobM · May 14, 2013

That is one fine looking steak, very nice! :hungry:

A little Porterhouse Pron

Babbling Farker

is one Smokin' Farker

Babbling Farker

is one Smokin' Farker

is one Smokin' Farker

jmoney7269

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Knows what a fatty is.

Babbling Farker

Babbling Farker

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Babbling Farker

Got Wood.

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Knows what a fatty is.

Knows what a fatty is.

Babbling Farker

somebody shut me the fark up.

Babbling Farker

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