Porterhouse, big as a house [Devon Ave Meats]

LTH,

The bride is having a wee bit of surgery tomorrow, not so serious as to necessitate an overnight stay, but serious enough to warrant one of her favorite meals, good ol' American beef steak and potato.

I popped up to Devon Ave Butcher in Park Ridge and picked up a gorgeous 2-person porterhouse for $9.99 lb.

Devon Ave Meats Porterhouse


Hot pan sear then into a 425 oven until the internal temp hit 125. Let rest 10-minutes




Pepper, salt and olive oil graced a small head of radicchio, then into the oven along with potato. Our meal was completed by green beans and drop biscuits from the new (Nov/Dec 07) Cook's Illustrated.




Quite a bit leftover, perfect for recuperative steak sandwiches for tomorrows lunch.


Enjoy,
Gary

Devon Avenue Meats
800 Devon Ave
Park Ridge, IL 60068
847-825-0478
(Inside Morningfield's grocery)

How much did that monster weigh in at? Was it as good as it looks?

GWiv,

Your method has been my go to method for steak for 2 these days. The wife likes filet & I like the strip. Also, I think it's easier to get a nice med rare interior with a think cut like that with the bone.

I usually go to Bornhoffen's on Broadway and ask them to cut me a 2" think Porterhouse. Last time I got one, about a month ago, it was $11.99/lb.

On a sidenote, the name has changed & I can't remeber the new name now. Bornhoffen's is under new ownership but all the old guys are still there.

GWiv, approximately how many minutes did it take to finish it off in the oven?

The only thing better than that steak is your loving attention to your lovely wife. Mary and I will have good thoughts on the outcome. Take care of her tonight.

That is a fine looking porterhouse - thanks for sharing.

I rank this picture up alongside your Homaro the Lobster photo.

Oh my that is a good looking steak cooked to perfection!
Hope all goes well with the surgery.

Jyoti

Cut a little butterfly slit on the edge, and I'll move into that steak - an infinite improvement over the old lady who lived in a shoe, huh?

Hope all is well with the kind and lovely Ms. Wiv

Cogito wrote:How much did that monster weigh in at? Was it as good as it looks?

Cogito,

That bad boy went 3-lbs and was every bit as good as it looked. My bride asked me where I bought the meat and suggested I rinse and repeat soon.

I'm not sure how long it took in the oven after the initial sear, I treat something this large as a roast, not a steak, and go by internal temp. A $5 Taylor instant read thermometer is your friend.

I'd venture to say we got our moneys worth from the over sized porterhouse, two dinners, light snack for one and another two meals the second night. Not to mention the meat itself was delicious.

Last time I cooked a porterhouse this large I did it Tuscan Style on the grill. Both methods are quite enjoyable.

Fini

The bride is recuperating nicely, which seems to entail me making tea every 45 minutes or so.

Enjoy,
Gary

There is such a thing as beef tea, you could do a two-for-one with the trimmings off that bone

LTH,

Really like the Cook's Illustrated drop biscuit recipe referenced above. Simple, about 25-minutes start to finish, and very tasty.

Just made a batch with cheddar, parmesan and black pepper.




Enjoy,
Gary

Man I'm so impressed. I've had a few pushing 2 pounds from Devon Ave Meats but that 3 pounder is pure beauty. I was in there tonight and tempted but stuck with a smaller stock cut porterhouse, as the rest of the family was doing chicken, which is special here too. Unfortunately none of their other steaks are bone in, but the rib eye and top sirloin are low prime and also recommended. No credit cards but they will take checks.

This bone-in bad boy went slightly over 2 lbs and was $10.99 lb at Devon Ave Meats.



Sear over coals with a wee bit of hickory, move to non direct to finish cooking.

110 degrees, done and done. A $5 instant read thermometer is your friend.



Chard from Lincoln Sq Farmers Market.



Looks like quite a bit, but really cooks down.



I was going to cover the bowl with foil to keep chard warm, then went with tomato slices. Chard stayed warm, tomato flavor mingled with chard, delicious all around.



Add a caprese salad and corn pancakes and you have a damn fine couple day late bride's birthday meal.

Leftover steak went another round this evening in the form of steak salad with home made croutons, romaine and a couple of types of peppers. 4 meals from one big daddy prime rib-eye, not quite lunch under $5, but pretty damn good none the less.



Enjoy,
Gary

LTH,

Was watching Secrets of a Restaurant Chef on Food Network, I like the show, like Anne Burrell and have picked up a couple of tips and tricks watching. In the case of her Dry-Rubbed Rib-Eye it's not something I will put in my regular cooking rotation, but I found the concept of three days in a sugar heavy rub, actually cure, for rib-eye steak interesting enough to try.

Truthfully, and this bugs me when people do it with my recipes, I didn't follow the recipe close enough to say anything but it holds promise. Anne Burrell's recipe calls for up to a 3-day cure, at minimum 24-hours, and two 24-oz bone-in rib-eyes. I did an 8-hour cure and used one 34-oz bone-in rib-eye, due to a slight miscommunication with the butcher at Devon Ave Meats.

Dry-Rub Rib-Eye



After inital searing in a grill pan the 34-oz rib-eye went into a 400° to finish along with the baking potatoes.







I think the recipe holds promise, at least enough I will try it again holding closer to the recipe. The rub, actually a cure, is something I may try on gravlax, I'm thinking the smoked paprika component will go nicely with salmon. Gary gravlax, Hammond gravlax, Ronnie_Suburban smoked salmon

Dry-Rubbed Rib-Eye recipe available -->Here

Enjoy,
Gary