zero,

One man's approach (from http://forums.egullet.org/index.php?...ost__p__107924)

"The porterhouse's one big drawback is that the strip and filet sides by
their nature rarely achieve doneness at the same time. Sam De Marco solves
this problem at his new District (130 W. 46th St., 485-2999), in the Muse
Hotel, by pulling the steak off the grill midway through cooking. Then, he
cuts out the filet portion and puts the strip back on the grill to finish."

goof: Yeah, just cook the steak a little standing up on its sides first. Pics of that process here: http://forums.egullet.org/index.php?...a-thick-steak/

yeota: Oven is completely unnecessary imo (based on cooking steaks up to two inches thick). For medium-rare, I just cook approx a minute more on each side. I can understand the previous steak being on the rare side for you. Thoughts on the ribeye in next post?

All,

Cooked another ribeye, this time just slightly more than my previous ribeye. Unfortunately, I was so hungry I forgot to add cheddar. Maybe next time.

The meat


Steak w/ spinach


Mmmmm


EXTREME MEAT CLOSEUP!!!

Well, the second part anyway, but the foil part is true. You can definitely grab, safely, foil out of a hot oven.

I almost exclusively grill so ill go with that

I will make my fire with a cold (indirect) and hot (direct side) separated by bricks wrapped in foil.

I place the steak filet side out for the first side, flip after 2-4 mins, and then flip filet side in so that is nearly over the bricks vs over the coals, 2 - 4 mins. Usually give me perfectly done filet and perfectly done strip.

Will then put over to cold side filet side out to finish up, 2-4 mins, while cooking veggies etc on bbq.

mspaint bonus cause im bored at work;

Ribeye looks awesome. However it looks a little different (in raw state) than I'm used to. I'm used to seeing that curved layer of fat within the meat. Is that from one end of the loin?

Side for steak:
This recipe is allegedly from the original Delmonicos Steakhouse in NYC. I made it the other night and it was very good imo. Be careful to not overcook the potatoes in the beginning and I had to go longer than 6 min for the browning. So simple yet so good. You could use Simply Potatoes (shredded potatoes in a bag) and skip the first step.

Delmonico Potatoes
Ingredients
• Four medium white potatoes
• 3/4 cup of whole milk
• 1/4 cup of heavy whipping cream
• 1/2 teaspoon of salt
• 1/4 teaspoon of white pepper
• 1/4 teaspoon of freshly grated nutmeg
• 2 tablespoons of freshly grated Parmesan cheese

Directions
Wash (but do not skin) the potatoes, and quarter them lengthwise (so that, after cooking, they can be grated into the longest shreds possible). Bring 8 cups of water to a boil and then add the potatoes. Let boil for 10 minutes so that the potatoes are not cooked through. Immediately submerse the hot potatoes into cold water, and let them cool for at least 30 minutes. Grate the potatoes into long strips.
Mix together in a bowl the other milk, cream, salt, pepper and nutmeg.
Preheat a large frying pan over medium heat and then add the potatoes and liquid mixture. Fold them together well but gently, without mashing the potatoes, and cook for 10 minutes, mixing lightly occasionally so that they do not burn. Remove from the stove and fold in 1 tablespoon of the cheese.
Transfer the potatoes into a pre-buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
Preheat the oven to 425F. Place the uncovered baking dish into the upper-third of the oven, and bake for 6 minutes or until lightly browned.
Serve immediately.

petition to require extreme meat closeups on all further meat photography.

Actually this is a really good idea especially if you reassemble it all on the plate before serving.

I am going to try this next weekend. The porterhouse filet portion is especially tricky since it is so thin so, I almost wonder whether cutting it before starting to cook it is the way to go.

zero

This is a pretty genius way to regulate the heat for both sides individually. Normally when I grill a fillet I go direct heat for the sear on both sides and the edges then transfer to indirect heat to finish so this method is very appealing to me. Unfortunately I will have to wait a bit to try it since I am not allowed to grill at my condo.

zero

I have made these before a couple ways, and I think it's beter and easier if you peel the potatoes before boiling, and dice rather than grate.


Sooooo good either way though

Probably works great, but takes the "fun" out of the challenge and eating. Part of the appeal of a t-bone, porterhouse, rack of ribs, etc is the primal satisfaction of eating meat off a bone. I'd be a bit disappointed to be served a porterhouse that way if I wasn't expecting it, despite the reaction being irrational and mostly indefensible.

Along the continuum of:

intact porterhouse steak <--------------------------------> steak finger basket

...the Muse Hotel porterhouse lies somewhere in the middle.

Anyhow T-bone steaks > porterhouses because the strip portion on a T-bone is more tender and flavorful than that on a PH which to me is more important than having a larger tenderloin portion.

yeah that looks perfect IMO

ill be cooking some meat thursday, will post pics.

holy moly hungry reading this thread
ban for pictures imo

No matter what you do, before you cut into it, let it rest a few minutes after taking it off the grill so all those inner juices can work their magic.

What exactly do they do? I know if you wait 5-10 min when u cut into it the juices wont come pouring out but other then that I dont know whats so great about it.

Well if all that juice is retained, then it seems it would make the steak a tad better dont ya think?

meat is basically made up of fibers, when you are cooking at high temps these fibers are stretched to the max and very thin so if you cut into the meat all of the liquid comes rushing out. By letting the meat sit the fibers regain there elasticity and allow for the liquid to remain in the meat when cut into


http://www.seriouseats.com/2009/12/h...-grilling.html

I usually dont wait and end up just dabbing the meat in the liquids. Its pretty delicious.


thanks for the link

well the steak keeps cooking too

OK so decided to cook steak tonight. Its pouring rain out so I decided to cook it indoors. Also, when I went to CostCo to buy my meat they were out of rib eyes except for 1 package that didnt look so good. Im not a big fan of strips so I decided to get some skirt steak. A+ decision. Not only cheaper, but it tasted fantastic. Now for the pr0n.

Start out with the raw meat:


Seasoned- Coarse salt, Fresh cracked black, dried garlic, tiny bit of cayenne:


Seared all 4 edges on Med-high, then into oven on broil to finish. Green beans are canned (college beat), cooked in pan w/ EVOO, garlic powder, salt, pepper, red pepper flake:


First view of steak after resting:


Little bit better angle:



Washed it down with Natty Light. Classy.

You cooked a great looking steak but, without stomping on the butchering expertise of the illegal immigrants behind the glass at costco, that looks a lot more like a hangar steak than a skirt steak, to me.

Wife is away, so it's ribeye time.

The product:


Seasoned with spice blind (mostly salt, paprika, chipotle and thyme)


Pan seared and finished in oven



Served with garlic-cheddar mashed potatoes and sauteed mushrooms




Could've let it rest more, but it's prettaaaay prettaaaaaay prettaaaaay good.

this looks really awesome, but dryed garlic? recently i came across lot of recipes using dryed garlic am i the only one that thinks dryed garlic tastes horrible? why not use fresh ?

Holy jesus those last two looked amazing..

I cooked a pretty big rib eye the other night and decided to slice it thinly and have it as a steak sandwich before I went out..

I didn't have any ciabatta which was my 1st choice for bread so I had to go with what we had in which was some pumpkin seed loaf.. I fried up some peppers and onions, cooked them on low for ages so the onions were pretty much caramelised then sliced some gherkins and finished with some djon mustard

It was absolutley amazing lol. Prob doesn't look too pretty or that amazing tho tbh. The other thing was a cold diced pork salad which was ridiculously tasty..




Ps.



Was this as tender as it looks?

Ps Ps.

I had the nicest ribs I've ever eaten from a Thai place the other night.. there was like 2 inches of soft, tender meat on them which you could almost blow off the bone... no h0mo.

Ciabatta bread steak sandwiches rule. I like them with garlic-soy mayonnaise, thin sliced purple onion, and arugula.