Dry Aged Porterhouse Steak
Exploring the Culinary Delights of Dry Aged Porterhouse Steak
The Porterhouse Steak, a name synonymous with culinary excellence, has a storied history dating back to 1840 in New York City. Originating in the bustling harbor restaurants, known colloquially as "porterhouses," this steak became a popular choice among dockworkers for its generous size, traditionally weighing at least 600 grams, the Porterhouse quickly gained fame worldwide.
(EN/DE) Porterhouse (I) Fioretina (FR) Steaks de gros file (S) Bistec de filete
Dry Aged Porterhouse Steak – its location:
At the heart of the Porterhouse's allure is its unique anatomy. The steak's defining feature is the T-bone, a vertically bisected lumbar vertebrae bone. This structure artfully divides the steak into two distinct sections: the Roastbeef and the Filet. Distinguished from its close relative, the T-Bone steak, the Porterhouse boasts a larger filet portion, often exceeding 3 cm in thickness, and can weigh between 600 to 1000 grams
The Roastbeef Section
- Located between the transverse process (the T-bone's vertical bar) and the spinous process (the horizontal bar on the right side of the T)
- Characterized by a rich fat cap that enhances flavor and juiciness
The Filet Section
- Situated between the transverse process and the vertebral body
- Known for its tender, melt-in-your-mouth texture
Dry Aging - The Aging
Dry Aged Porterhouse is aged for a minimum of 56 days on the bone under controlled conditions. It involves storing the meat in controlled environments with specific humidity, temperature, and ventilation for several weeks. This method intensively enriches the flavors and tenderness of the beef, as water evaporation concentrates the natural aromas. The natural enzymes within the meat also work to break down the muscle fibers, resulting in a remarkably tender texture. Such a meticulous aging process is reserved for only the finest cuts from the best breeds and ethically raised cattle, ensuring unparalleled taste and quality.
During dry aging, the meat is hung openly on the bone under perfect conditions, as opposed to the vacuum-sealed bags used in the more common traditional aging method known as wet aging. Dry Aged Beef gains flavor and intensity through this dry aging process. We have found the right combination for the finest Dry Aged Beef – making the enjoyment of our Dry Aged Porterhouse a true highlight.
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The Dry Aged Porterhouse steak is not merely a dish; it is a culinary journey. Its rich history, intricate preparation methods, and the exquisite aging process come together to create an unparalleled gastronomic experience. This steak represents the pinnacle of culinary craftsmanship, a must-try for every meat aficionado. Enjoy the profound flavors and tenderness that only the best of dry-aged beef can offer, and partake in a dining experience that transcends the ordinary.
Culinary Techniques for the Perfect Steak
For an exemplary culinary experience, the Porterhouse steak demands specific preparation techniques. It begins with bringing the steak to room temperature (about 20°C). Before cooking, the fat on the Roastbeef side is scored to prevent curling. Seasoning with quality salt, the steak is then seared in a hot pan with butter or beef fat until a desirable browning is achieved. Subsequently, it is transferred to a preheated oven (around 90°C) to reach the desired level of doneness. Using a meat thermometer is advisable to ensure precision. This cut is also suitable for grilling, but one must consider the different cooking rates of the Roastbeef and Filet due to their varying sizes. Finally, the meat is rested and then sliced against the grain for the perfect serving
Recommended Internal Temperatures
- Rare (english): 48 - 52°C
- Medium Rare: 52 - 54°C
- Medium: 56 - 58°C
- Medium Done: 58 - 60°C
- Well Done: 60 - 62°C
Frozen State Cutting and Delivery
The premium nature of Porterhouse Steak necessitates cutting in a frozen state. This practice preserves the integrity and quality of the meat, ensuring that it reaches you in the freshest possible condition.