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Dry Aged Chimney Porterhouse (Alton Brown) Recipe

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Dry Aged Chimney Porterhouse (Alton Brown)
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Ingredients
3
Count
Nutrition
95
Calories
Total time
20
Minutes
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Ingredients:

  • 3/4 tsp kosher salt
  • special equipment: newspaper, 1 tbsp vegetable oil, natural lump charcoal, chimney starter

Directions:

  1. Wrap the steak in a single layer of paper towels and put on a cooling rack set
  2. Inside a half sheet pan. Refrigerate 24 hours.
  3. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3
  4. Days. Change the paper towels again if it becomes damp and sticks to the steak.
  5. An hour before cooking, remove the steak from the refrigerator and remove the paper
  6. Towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher
  7. Salt.
  8. Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a
  9. Charcoal chimney starter. Light a pound of natural lump charcoal in the chimney
  10. On the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until
  11. All pieces are ashen and have decreased to a single layer of charcoal with several
  12. Holes through which you can see.
  13. Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.
  14. Remove the chimney, flip the steak, and replace the chimney for another 1 1/2
  15. Minutes. Put a cooling rack on top of the chimney during this time to heat.
  16. Remove the steak from under the chimney and put on the cooling rack. Cover
  17. With a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups
  18. From the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.2 Kcal (399 kJ)
Calories from fat 49.73 Kcal
% Daily Value*
Total Fat 5.53g 9%
Cholesterol 38.68mg 13%
Sodium 824.33mg 34%
Potassium 127.93mg 3%
Protein 11.05g 22%
Iron 1.3mg 7%
Calcium 2.6mg 0%
Amount Per 100 g
Calories 214.68 Kcal (899 kJ)
Calories from fat 112.13 Kcal
% Daily Value*
Total Fat 12.46g 9%
Cholesterol 87.21mg 13%
Sodium 1858.89mg 34%
Potassium 288.48mg 3%
Protein 24.92g 22%
Iron 2.9mg 7%
Calcium 5.8mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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