Dry Aged Chimney Porterhouse

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In previous episodes, AB has cooked steaks of different sizes, quality and price using either a cast iron skillet or the oven using only the broiler and dry age them by putting them in a plastic container with holes so he has taught a variety methods. He also hates unitasking equipment and wants everyone to save money and space by jerry-rigging the stuff they have already at home.

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I live in Ohio and cannot get dry packed (I think that's what they're called scallops. You can't get a good sear on them, because they just keep seeping water when you cook them. I was telling a friend about this drying technique used on the porterhouse steak, and we both wondered if we could use it to dry out the scallops. Or anybody have another technique or idea?

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Great idea. Always wanted to figure out how to replicate the ceramic broilers at home. And unless you can eat about a pound of beef, this is for two people even though its not clear. Also I just did it on my kettle grill, no blocks needed. Pete, if you don't have a chimney starter, get one, and if you don't know how to broil a steak in your oven, don't try this method, you will hurt yourself.

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I followed everything on tv and double checked web site but by the time my steak was ready to pull out of frig it looked like beef jerky on the outside not like Altons. Did I do something wrong or is Alton not telling us everything. Alton is my hero """FRY SOME MORE""" talk to me people or Alton email me and tell me what i did wrong. Im getting ready to salt and hopefully it looks better. I will not give up but I believe some of these people are just talking saying that it worked as far as the chimney I WILL TRY THIS HOW AWESOME ALTON SHOULD INCORPORATE YOUR HOMEMADE INSTANT SMOKE.

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This man knows his stuff. I so enjoy his dry wit and scientific approach to cooking. The details are just great. The recipe is fantastic, done it with $10/lb strips and they taste like $40 steakhouse meat.

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First, the process for aging a good steak is great. My wife and I have
traveled a 100 miles or more for a good aged steak. Now we can do
it without the car leaving the garage. The cooking technic is very inventive
and worked well. Our 1 1/2 inch thick porterhouse came out beautifully
and was done to a perfect medium rare. A wilted spinach salad and a
cold glass of porter made our meal. Thank you, Alton.

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I owned a Meat Market for over a decade and as a Chef it's hard to spend lots of money at restaurants that are clueless at the kitchen.
Alton, thanks for the great tips on grilling...

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My wife and I enjoy a good steak every now and then. We've typically gone to steakhouses for these and dropped $140-200+ including wine and tip to get a steak that's even close to this good. I used the technique on some big ribeyes this weekend and it worked AMAZINGLY well. The steaks cost $30, the wine $40... and even including the $35 of stuff I needed to do this it was STILL a good deal and now I never have to buy the equipment again. Figuring a $150 savings 2-3 times per year over the next 20 years this technique will save me $9,000. Oh.... and you can EASILY do two steaks by increasing the charcoal amount by about 3/4 per additional steak and rotating (so at some point you're cooking a steak above AND below the charcoal them through the process. Once they stand they hit the same relative temp. I wouldn't try this with more than 3 steaks per chimney nor would I do this with a steak less than 1-1 1/2" thick. But if you do use this you'll LOVE the results. Lastly.... the 24 oz Porterhouse is clearly meant to be presented, sliced and portioned to 2 or more people.... unless you want to be overly indulgent.

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OMG! We tried this over the weekend, and it worked like a charm! We will never use any other way to grill steaks ever again! We did it first with a steak we'd had in the freezer...let it thaw then cooked it using both ends of the charcoal chimney. We did find we needed to leave in on a bit longer than indicated on the show, but that's fine. Then we did the 3 day dry aging technique on a Porterhouse and then grilled it the same way as on the show...and yes, we increased the time a little bit, but that's to be expected. These were without a doubt the best steaks I've ever had! Buh bye pricey steakhouse!! Thanks AB!

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For Jim who found this overly indulgent and apparently too much work. PArt of the fun of Alton Brown is that he is (was a science teacher. He loves making up gadgets and explaining the science of the food or how stuff works. I'm going to try this just because it looks like fun. As to indulgence, where does it say that two or even more people cannot enjoy a single well cooked steak?