Dry Aged Chimney Porterhouse

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I was a little uncertain with the dry aging. Then leaving it on the counter for the hour before cooking had all those old food myths kept running through my mind!
But put all the steps together aging, bringing the meat to room temp after seasoning, plus cooking under the hot chimney of coals, gave the best steak made in this house.

I'll be doing this again.

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Applied the same to large 1.5 inch port chops, and simply increased the top BBQ time by a couple minutes (port vs. beef -- Came out absolutely perfectly browned and one of the best pork chops I have ever had.

Floating ashes from the lump charcoal a bit of a pain, but worth the hassle.

Thank you for this interesting and tasty method - Chimney style.

Can't wait to try it on the beef porterhouse next!

Bob

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My steaks needed to be cooked a little longer than prescribed.
But, I thoroughly enjoyed the steak, it came out soft and moist!
Thank you Alton

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i have a ques about the dry aging part. once you've aged the steak do you need to use right away or can you freeze it for a later date? another ques if you use a thicker steak (say 2 inches does the cooking time change and by how much?

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@Pete: The "indoor method" you wanted is covered in AB's Raising the Steaks episode. http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe/index.html

Going through the dry age with a couple of NY Strips. Its the art of the porterhouse I like best anyway.

Will update once I do the grilling (charcoal broiling on Monday.

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I'm normally a big fan of AB's recipes, and his Rube Goldberg cooking techniques rarely fail to impress. However, this one threw me.

The recipe printed here is slightly better than the one in the episode, which uses a fireproof mat and cinder-block in place of the kettle grill. Either way, I can't get past the overly complex, overly equipment heavy, and all-around uselessness of this technique.

The stated goal of the episode was to present Porterhouse as an approachable, (somewhat affordable, and accessible home-cooked entree. And until it came time to cook, this was an achievable and noble goal. Then came grill time, and approachable became "special equipment and techniques", affordable meant "go buy a chimney starter, a cinder block, a spare grill grate....".

Why then would I want a technique that requires a specific piece of equipment (chimney that, at best, can only cook ONE steak? If I have the all-too-common habit of dining with friends and family, do I need to go buy a half-dozen chimney starters?

I was really, REALLY hoping for a robust porterhouse technique that I could accomplish at home. More specifically, my home, not AB's. Instead I got a method for making individual steaks (No dinner parties!, that only works in the summer time (too cold October through March! and in good weather (no wet steaks!, and you must live somewhere with a back patio where you can cook, (No steak for apartment dwellers!.

To make it worse, there was plenty of room in the episode to tack on an indoor method, and instead we got a 5 minute lesson on the etymology of the word "Porterhouse"... why not fire up the broiler and show us a "rainy-day steak" technique?

100% disappointing.