July 26, 2013

Fridge Aged Porterhouse and Morgan, Santa Lucia Highlands, Syrah, 2010

Sometimes I keep the "Food Network" on in the house for noise as I putter about my morning. I look over and there is Ina Garten with Tyler Florence and a large cut of beef. Tyler cut off a large (52oz) rib-eye It was broiled and then soaked in a bath of clarified butter. They explained that dry aging is safe and something else that I couldn't remember, because I was cleaning drool off the coffee table. Anyway, this began a slight obsession in my culinary faculties. How do I have that? How do I get that steak? I went to the source, foodnetwork.com

Both, Ina and Tyler's first ingredient in their recipes where 52oz  Porterhouse Steaks dry aged for 28 days in a professional multimillion  dollar facility. Which I would totally do, if I was an idle billionaire. Sadly, Grandfather lost it all on a game of Trente et Quarante at Lyon Vert before the war and now I am stuck aging steak in my Whirlpool. There are a few good resources on-line, Alton Brown and Serious Eats are really the best.

Along with having little money, I also have little time to chimney smoke or set up a mini-fridge specifically for the task. Here is my attempt:

1 Porterhouse steak (any size you want)
1 stick of butter
3 cloves of garlic
2 tsp of fresh thyme
Small handful of dried chanterelle mushrooms
Kosher salt and freshly cracked pepper corn.

Wrap your steak in paper towel and aluminum foil and place in the fridge. Everyday, take the steak out of the fridge and replace the paper towel. I used about two layers each time.

After 4 days remove the steak from the fridge, sprinkle it with kosher salt and allow it to come up to room temperature. I put it on a fresh paper towel on top of the aluminum foil with a piece of wax paper over the top (you know, germs).

Make sure that you don't pepper the steak until you are ready to serve it. Pepper burns in the broiler and will overwhelm the butter bath (yeah you heard me).

While the steak is coming up to room temp. melt your stick of butter with the three peeled and split cloves and pour in a round cake pan. Add the thyme and chanterelle mushrooms. Set aside.
Set your oven rack so that the top of the steak will be about 3-4 inches away from the heating element.
Turn on the broiler (the broiler on my oven won't go above 500, so set yours there too).

Place on a broiler pan and let it go for 8 minutes. Flip the steak and let it broil for another 8-9 minutes. The side that you leave on longer will look the nicest.

Take out of the broiler and place in the butter bath for 4 min on each side, spooning the butter over it as you go.

Morgan, Santa Lucia Highlands, Syrah, 2010.

This bottle had been sitting, with a cork in it, for four days in my fridge. I was excited to try it, Morgan makes a decent Pinot and thought this would be the stuff too. Here are my notes:

Day 1: Oak
Day 2: Oak
Day 3: Really oaky Syrah.
Day 4: Ate it with the steak and the power of the steak complemented the toned down oak and leather in the Syrah.

Next time I'll pair it with a nice younger, right bank Bordeaux...maybe my '06 Chateau Monobousquet.

I consumed that steak in about ten minutes, my heart is still pounding as I write this. Save this recipe for a special occasion, like a small right of passage ceremony from adolescence to adulthood. For example, after finishing the Iditarod or winning your first fight with a single punch. You know, adult stuff. 


Eric said...

Mmmm, sounds delicious. But if you'd like to make this even less healthy, you might want to making a sauce to make it almost like a steak au poivre. Might end up being a last meal scenario just owing to the circumstances though.

mysouscalledvide said...

Drool Factor=2.5 billion

Didn't know that about the pepper. Good fact.