Sunday night dinner. Isn’t it absolutely beautiful?
This was a 21 day aged Porterhouse (T-Bone) from a three year old American Lowline Angus bull, raised by me. I know everything that went into this beef. Grass fed on my pasture, and finished on corn, oats, barley, and peas for 100 days. Look at that marbling!
This steak weighed in at 39 ounces, that’s 2 pounds 7 ounces! It was 1-3/4” thick, and I had to use the big 12” cast iron skillet. Why cook a steak like this in a skillet? It’s all about that sear, baby. And temperature control. I like my steak Chicago Blue, or rare at most. Sometimes I use charcoal, but I cook directly on the coals on a wire rack so the heat is directly against the meat. But a screaming hot skillet or flat top grill is ideal.
I took the steak out of the fridge around 11 Sunday morning, dried it with paper towels, seasoned generously with kosher salt and left it on the counter to come to room temp. As the meat absorbs the salt, the salt draws excess water out of the surface of the meat. This allows the meat to sear and the proteins to caramelize, rather than steam the surface when you put it on the heat. I let it sit for 6 or 7 hours.
When it was time to cook, I seasoned the steak with a generous amount of black pepper. Then I got the skillet scorching hot, added a big pat of butter, and threw it in the pan. Three and a half minutes per side. Another pat of butter when I flipped it. After the second side was cooked, I held it on edge with tongs and seared the fat on the edge. I love the crispy fat edges. Then it needed to rest for at least 10 minutes before digging in. Gotta let the juices redistribute after the shock of high heat cooking.
I served it topped with wild foraged Chanterelle and Cremini mushrooms sautéed in butter, garlic and onions. Finished with shaved black truffle. Accompanied by twice-baked, smashed Yukon Gold potatoes with Parmesan and roasted garlic, and roasted Normandy vegetables.
But it was a three year old bull! Yeah, yeah, yeah. This is Lowline beef. Some of the best in the world. The local butcher sells Lowline steaks for $28-30/pound. It ain’t Wagyu, but it’s phenomenal! The flavor of this particular animal is out of this world! It has a stronger “Beef” flavor, but no gaminess, with wonderful flavor notes gained through the aging process. And so, so tender. The turning hook would tear out when I flipped it, and the tenderloin section would literally fall apart when you tried to cut with a steak knife. I could literally effortlessly pull it apart with my fingers. It’s out of this world. My wife and I shared it, and barely ate half of it. What a wonderful meal, and I am so grateful for it!