Dry Aged Chimney Porterhouse

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!!!!!!!!!!!!!!!!!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simply awesome!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cant get over how some of these people that try this get all in a huff about only cooking one steak! Its a 24 oz! That can serve 2 people! Ingenuity is lacking in this group! Use a clam shell style grill basket. You can get one at Home Depot for about $12. Load it up with about 3 and do it over your next camp fire. I have done this with strip steaks you can get 2 under a chimney and for god sakes! Total cook time is like 5 minutes. If you hold your food in a 200 degree oven you can bang out 3 in 15 minutes. 6 if you spend $14 for another chimney. 12 if you do strip steaks! Ashes are sterile THINK!