...or Steak Florentine. If I could choose one thing that brought me close to a culinary religious experience, it would be to properly prepare and eat one of these steaks. There is nothing more simplistic, ethereal and satisfying as a large porterhouse cooked over open fire with minimal seasoning. For the Florentine's it's a 3 or 4 finger steak (meaning approximately 3" thick), aged in a meat locker for 21 days, seasoned with salt and cracked black pepper and cooked over direct heat using oak or some other hardwood. It's generally served rare.
Here I present my version, as close as I could make it, to this classic presentation. I started with a trip to my butcher to have him cut me a true 4 finger CAB porterhouse steak......
.....that I dry aged in an Umai dry aging bag for 21 days. When it was time to cook this bad boy, I salt brined it over night with Kosher salt, hit it with a generous amount of cracked black pepper, then grilled it over a live fire using some oak mini-logs. Cooked to medium rare it was simply sliced, and served with fresh cut lemon wedges and some rock salt.
All I can add was that it was definitely akin to attending Meat Church
Brother Trout wonders if I can get an Amen?
Here I present my version, as close as I could make it, to this classic presentation. I started with a trip to my butcher to have him cut me a true 4 finger CAB porterhouse steak......
.....that I dry aged in an Umai dry aging bag for 21 days. When it was time to cook this bad boy, I salt brined it over night with Kosher salt, hit it with a generous amount of cracked black pepper, then grilled it over a live fire using some oak mini-logs. Cooked to medium rare it was simply sliced, and served with fresh cut lemon wedges and some rock salt.
All I can add was that it was definitely akin to attending Meat Church
Brother Trout wonders if I can get an Amen?
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