Dry Aged Chimney Porterhouse

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My focus was the dry aging rather than the cooking method. Although it did improve the quality of the sear very nicely, it didn't quite live up to the flavors I love from the professionally aged pieces of meat or the high expectations I've grown to expect from AB.

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I won't ever again do steaks without dry aging first! The flavor is amazing! I didn't get to try the grilling method as it was way too cold and windy that day so I broiled them, probably not as good as grilling but still....Amazing!!

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Should be Five star but paper towels? Absolutely not. Use cotton dish towels.

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We buy the highest quality meat we can get our hands on, then follow the instructions exactly. Lots of buttery, meaty flavor, very juicy. And the way Alton explains it, everything is very easy to understand.

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This is the only way I do steaks now, at least when I'm cooking for only a couple of people. I do it with any kind of steak small enough to fit underneath the chimney. I've done filets and ribeyes as well.. I get a perfect crust every time, and the flavor is unbeatable. For best results, do not skip the dry-aging process. It makes for unparalleled flavor. Thanks, AB!

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This a resturaunt quality stake.I have made it twice and they come out delicous. The only problem is that some ash gets on the stake and I usually have to scrunch the stake into the chimey starter.ITS AWSOME!!!!!!!!!!!!!!!!!!!!!!!!!

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Tried it, not so good. An even better way to cook steak is to use natural hardwood chunk charcoal and cook the steak directly on the hot coals flipping the meat one time only. Any charcoal that sticks to the steak flicks off easily. Just jiggle the grate first to drop the fine ash to the bottom of the grill.

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This recipe makes no sense. The point of a top-side broiler is to simulate close cooking over a fire. Why not build the fire up rather than dropping ash on your food?

My steak wouldn't fit under my chimney starter, and after trimming it to fit I got some ash on it. Also, the bottom grate isn't the ideal place to put your food... That's where the coals go.

I think the better approach is to go with more charcoal and put the top (food grate on top of the chimney. I bet it gets just as hot, and you have some ability to handle slightly larger steaks.

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Simply awesome!!!

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Got a lot of ash all over my steak despite AB's instructions.