Roasted, Dry Aged Porterhouse Steak
After watching David Chang’s PBS episode where they cook a dry aged porterhouse, I went all out with my steak selection grocery shopping this week. This was my first time purchasing such a serious piece of dry aged steak. I enjoyed cooking this 1.5″ porterhouse almost as much as eating it. They should make candle that smells of searing dry aged beef, thyme, garlic and butter.
is the first place I turn. Tom states “Roasting, simply put, is cooking with dry heat, traditionally over or in front of an open flame. Most often, the word ‘roast’ implies oven cooking, but I use the word as shorthand for both oven roasting and pan roasting. They are both the exact same technique, but oven roasting, as the name implies, involves transferring the pan to a hot oven to complete the process. Pan roasting finishes the food in the same pan, on top of the stove.”
Josh Manning Cooks 