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Posted: 12/30/2005 5:07:03 PM EDT
Please note the title is not "Dinner Picture" as I know some folks will start deducting for missing items. I've done a fair anount of dinner pics and frankly speaking, I've already prooved I own all manner of gun, knife, stapler and measuring device.
If you're looking for those items they aren't here by design and this is not that kind of dinner picture. With all of this said, I'll bet some idiot will point out I'm missing something. My wife and I had an empty house tonite. We are having our usual NYE party tomorrow but decided to have a casual dinner this year so we decided to have a nice dinner tonight. Here it is. Dry aged Porterhouse Steaks:  Crushed peppercorn and Koshor salt rub:  Getting the grill ready:   The finished product:   Bomber |
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Posted: 12/30/2005 5:08:26 PM EDT
[#1]
I'll trade you junkfood for a steak
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Posted: 12/30/2005 5:09:15 PM EDT
[#2]
That last picture is better than sex
 Best cooked steak I have seen brother!! +10 |
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Posted: 12/30/2005 5:09:44 PM EDT
[#3]
Nicely done.
I need to assemble my new grill to enjoy steak and taters cooked properly, once again. |
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Posted: 12/30/2005 5:20:08 PM EDT
[#4]
Nice grub. Gotta say that steak is overcooked by about 7 minutes or so.
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Posted: 12/30/2005 5:23:20 PM EDT
[#5]
yummy!
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Posted: 12/30/2005 5:24:22 PM EDT
[#6]
Tasty
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Posted: 12/30/2005 5:26:02 PM EDT
[#7]
Very nicely Marbled!!!
A big 10 
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Posted: 12/30/2005 5:27:09 PM EDT
[#8]
is that a pamperd chef roasting pan in the first pic???
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Posted: 12/30/2005 5:27:35 PM EDT
[#9]
yup, not quite red enough for me....as i munch on some venison jerky,
trade? |
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Posted: 12/30/2005 5:33:08 PM EDT
[#10]
I agree but not quite 7 minutes. I took it off at 115 degrees and got way more resting rise than I expected. My wife likes her steak so rare I cannot put here salad near it because it will start grazing. Shit you could spray her prefered steak with solarcaine and send it back out to the pasture.  BOmber |
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Posted: 12/30/2005 5:35:44 PM EDT
[#11]
Steak looks just fine, I hate my steaks bloody
 I like knowing what Im eating is dead.But don't the mushrooms go on top? 
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Posted: 12/30/2005 5:41:28 PM EDT
[#12]
A couple times a year I spend some big bucks for dry aged steaks and I eat mine medium rare. I have perfected the touch method of knowing the "doneness" of a steak. It's snowing right now, but I think I will get a good steak to cook for Monday.
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Posted: 12/30/2005 5:45:57 PM EDT
[#13]
These steaks came from Costco (inexpensive). You can easily "dry age" them yourself by placing them unwrapped on a meat rack in your refrigerator for several days. The first picture shows this. An earlier poster asked about the pan. It's a Calphalon Roasting pan. Thanks for the comments so far  Bomber |
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Posted: 12/30/2005 5:49:05 PM EDT
[#14]
Did you tent that steak?
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Posted: 12/30/2005 5:49:39 PM EDT
[#15]
Thanks for the info, I will try to dry age some steaks on my own. 
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Posted: 12/30/2005 5:53:12 PM EDT
[#16]
Im ignernt.....what does dry ageing do?
Thanks in advance for the schooling. -HS |
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Posted: 12/30/2005 5:56:54 PM EDT
[#17]
The only good steaks are the ones that moo when you cut into it. |
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Posted: 12/30/2005 5:58:36 PM EDT
[#19]
Bomber,
You have perfectly cooked that steak sir! Nice and lightly pink/full of flavor. Not cow flavored jello Congrats, it could be nothing other than perfect eating Dram |
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Posted: 12/30/2005 6:01:13 PM EDT
[#20]
It gives it a "meatier" flavor and improves the texture. If you have ever had a steak in a really good restaurant and wondered why it tasted better and had a firmer texture, it's due in part to aging. Bomber |
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Posted: 12/30/2005 6:01:35 PM EDT
[#21]
Damn Bomber, looks tasty!!!! Im gonna pull a T bone out for late nigth grillin! |
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Posted: 12/30/2005 6:02:56 PM EDT
[#22]
I need to get a good steak one day
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Posted: 12/30/2005 6:04:41 PM EDT
[#23]
I think it lets some of the blood drip out and lets the meat start to "break down" a little which makes the meat much more tender. When you start with good quality meat in the first place this can make a steak truely fantastic! |
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Posted: 12/30/2005 6:05:26 PM EDT
[#24]
No because the resting time is so short. If it were a roast, I would have tented it and allowed for a greater temperature rise than I did. Good question. Bomber |
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Posted: 12/30/2005 6:07:49 PM EDT
[#25]
Oh DAMN that looks good!!!!!!!!!!!!!!!!!!
Guess I'll be visiting Costco tomorrow... What are you cooking over Bomber? Mesquite? Mesquite chips/chucks over briquets? Unfortunately my grill is a Weber gas grill. I lUUUUUUVVVVV the smokey wood flavor, but it's tough to get with gas. GOOD JOB MAN!!!!!!!!!!!
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Posted: 12/30/2005 6:09:35 PM EDT
[#26]
And will you please explain the concept of temperature rise?
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Posted: 12/30/2005 6:10:45 PM EDT
[#27]
i had a wisdom tooth pulled and a cavity filled after work this PM.I so f in hungry after lookin at you steak,peas and smashed taters witha side of shrooms.o man your cruel!its bad enough that im bleeding like a stick pig and swollowing clumps of blood and now i salivating.
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Posted: 12/30/2005 6:11:24 PM EDT
[#28]
damn ...a two page dinner pic?
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Posted: 12/30/2005 6:14:04 PM EDT
[#29]
Nice. Very good looking steak. Steak...mmmmmmm....
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Posted: 12/30/2005 6:17:59 PM EDT
[#30]
i had a wisdom tooth pulled and a cavity filled after work this PM.I so f in hungry after lookin at you steak,peas and smashed taters witha side of shrooms.o man your cruel!its bad enough that im bleeding like a stick pig and swollowing clumps of blood and now i salivating.
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Posted: 12/30/2005 6:18:48 PM EDT
[#31]
My local Costco has greatr meat. Try dry aging it. I have a $700 gas grill I never use since I bought this $50 Weber Kettle grill at Chinamart. It's Kingsford Charcoal with Cowboy hardwood charcoal placed on the top.  Bomber |
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Posted: 12/30/2005 6:20:06 PM EDT
[#32]
Ok nice, but when are you going to finish cooking it?
Pass the E. Coli please. |
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Posted: 12/30/2005 6:25:42 PM EDT
[#33]
Sacrilege!! |
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Posted: 12/30/2005 6:31:01 PM EDT
[#34]
A very good question and important concept relative to cooking meat. After you remove your meat from the heat source it will continue to cook and the temperature inside will continue to rise as the heat from the outer portions will transfer to the middle. In order to get the desired "doneness" you should allow for a minimum of a 10 deg temperature rise. So if you like a steak medium rare, you want an internal temperature of 125 to 130 degrees which means you need to take it off the heat source at 115 degrees. Buy an instant read thermometer. Get a digital one as the thermocouple is in the tip. With anoalog thermometers the bi metal is about 1 inch from the tip which makes correct placement difficult. Bomber |
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Posted: 12/30/2005 6:35:16 PM EDT
[#35]
YUM!!!
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Posted: 12/30/2005 6:55:55 PM EDT
[#36]
How long to "age" 2 days 3 days, more i woud hate to dry it out too much BTW:Do you cover the Steaks in celophane while ageing it |
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Posted: 12/30/2005 7:10:14 PM EDT
[#37]
With roast I would go 3 to 4 days. With steaks 1 to 2 days works. They don't really "dry" out. You take moisture from the surface which allows better browning which in turn retains more moisture. Bomber |
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Posted: 12/30/2005 7:11:36 PM EDT
[#38]
Thanks for the explanation, Bomber. I shall dine in fine fashion Sunday afternoon! :) |
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