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Need ideas? Look at how our friend @certified.creole.bbq made his Dry Aged Porterhouse
Description of Porterhouse Steak (45+ Days Dry Aged) | USDA Prime
Our Porterhouse steak is a steak worth bragging about. Perfect texture, flavor and marbling on every single one of them.
There are only a few ways to make perfect better and we think dry aging is one of them. It adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
We only dry aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.
OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS
Our USDA Prime Porterhouse is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our Porterhouses are Dry Aged for about 15 days and then WET aged for 30+ days.
ABOUT OUR DRY AGED STEAKS
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable; these steaks are VERY dry aged. The funk will be strong.
The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like. We recommend adding some butter in the center of the steak a few minutes before removing from the grill.