Alton’s Porterhouse Perfection | Food Network



Smoke’ em if you got ’em: Alton Brown’s guide to dry-aging steak.

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48 thoughts on “Alton’s Porterhouse Perfection | Food Network

  1. Everyone wants to compare home steaks to steakhouses then they tell us to rest the meat.

    Steak houses never rest the meat.

    They know we don't want steak that isn't at peak of heat.

    The time it takes for the food from the kitchen to get to the table is where the meat does the "resting".

    Pull the meat, bring to table and enjoy.

    Resting is not necessary.

  2. No way to avoid coal ashes on steak when the chimney is placed on top.

    As usual, Brown is making up goofy ways to cook stuff that don't work the way he says they do.

    Ignorant lib-tard.

  3. So many experts in the comments section of cooking shows.. why don't y'all go start a show and become a celebrity so everyone know how brilliant you are.

  4. You guys have it all wrong. People don't want to see this ultra staged material. They want to see some random fat guy cooking in his kitchen with a iphone. That is more personal and romantic. Thumbs down.

  5. I love Alton Brown, and while I make some pretty good food using my recipes, every single time I use Alton Brown's recipes, it turns out absolutely dreadful. Really – I'm talking throw it out dreadful. I'm not sure how I can so consistently make such bad food. I know others that use his methods, and it turns out great.

  6. So this method is great if you have 4 days to prepare. If not do the reverse sear method. Preheat an oven to 325F and let the oven preheat for 10 mins additional after it beeps. Take your room temp porterhouse salt it and place on an oven rack over a baking tray. After 15 mins flip and repeat. At 30 mins take the steak out of the oven and let it rest for 10 mins. While its resting preheat a large pan over medium high heat add some neutral oil and sear the steak for 90 seconds, flip it add some butter, thyme, whole garlic (peel on to prevent burning) and baste the steak for 2 minutes. remove and serve immediately. NOTE: this is for 1 inch thick to serve at medium rare. add ADDITIONAL baking time to compensate for your desired doneness. The sear time is identical regardless.

  7. Just tried this. But reverse seared it instead. Overall wasn't greatly impressed over it. The flavor wasn't what it was made out to be and it wasn't very tender at all.

  8. Even 8 years ago they did not have accurate instaread thermometers. (At least they weren't popular) He didn't talk about weight of the beef or thickness just times? Sorry Alton as big a fan as I am That doesn't get it anymore. I would be pulling it off at 117 degrees F. letting it rest for 20 minutes, then diving in. Others may wait until 120 F.or 125 F. before the pulling it. But you see the point. Now I can get it the same every single time!! Nice video and full of good Ideas!

  9. I swear, Food Network is home to people that like to make cooking as complicated as possible and use as many ingredients as possible. It's like they try to justify their existence as tv chefs with their convoluted recipes. Great cooking is simple cooking

  10. Watching this episode now. I've never seen a porterhouse anywhere near $120 even in Vegas. Although, there is a $120 porterhouse at Canada in Epcot but it's for two people.

  11. I'm sure this produces an excellent tasting result, the finer points of aging aside. Never imagined Alton Brown as a camper before, this would be perfect for a first night meal!

  12. The aging in this video is not aging and is dangerous. It risks the meat going bad. Real aging needs to be done in perfect humidity conditions and then it creates a crust. This crust then has to be cut off, which reveals a meat that has a nutty flavor. What he did here was a complete joke and actually, risks making whoever is eating the steak getting sick.

  13. He used two different steaks. The one he cooked was a rough cut. You can see the portion of sirloin on top of the strip loin. The one he prepped was closer to the middle of the short loin. It doesn't have that sirloin portion meeting the strip loin.

  14. Yeah, this isn't "dry aging".

    I'm sure the porterhouse is tasty. But, it's misleading to claim that it was dry aged, or that it's even possible (or practical if it were) to dry age a single steak, especially in that period of time.

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