SKIQUATTRO
New member
Grilling up some Porterhouse's tonight.....need to marinate soon....suggestions?
Welcome to AlpineZone, the largest online community of skiers and snowboarders in the Northeast!
You may have to REGISTER before you can post. Registering is FREE, gets rid of the majority of advertisements, and lets you participate in giveaways and other AlpineZone events!
No marinade on a Porterhouse! That's a great cut that tastes delicious, as is, when grilling.
**I am not a chef, nor do I play one on TV, but my tastebuds do influence my opinion.
No marinade on a Porterhouse! That's a great cut that tastes delicious, as is, when grilling.
**I am not a chef, nor do I play one on TV, but my tastebuds do influence my opinion.
+1. Salt and pepper that steak and put flame to it!
+2
any Steakhouse worth going to would never marinade that cut.
take it out of the cooler a half hour before grilling. Liberally salt it at that time with a nice kosher or Sea Salt. Hit it with coarse ground pepper just before it hits the grill. Only thing I'd do to it right now is unwrap it in your cooler if it happens to be wrapped. Let some air hit it for the remainder of the day. I typically unwrap any steaks I grill 24 hours beforehand.
+2
any Steakhouse worth going to would never marinade that cut.
take it out of the cooler a half hour before grilling. Liberally salt it at that time with a nice kosher or Sea Salt. Hit it with coarse ground pepper just before it hits the grill. Only thing I'd do to it right now is unwrap it in your cooler if it happens to be wrapped. Let some air hit it for the remainder of the day. I typically unwrap any steaks I grill 24 hours beforehand.
take it out of the cooler a half hour before grilling. Liberally salt it at that time with a nice kosher or Sea Salt. Hit it with coarse ground pepper just before it hits the grill. Only thing I'd do to it right now is unwrap it in your cooler if it happens to be wrapped. Let some air hit it for the remainder of the day. I typically unwrap any steaks I grill 24 hours beforehand.
+2
any Steakhouse worth going to would never marinade that cut.
take it out of the cooler a half hour before grilling. Liberally salt it at that time with a nice kosher or Sea Salt. Hit it with coarse ground pepper just before it hits the grill. Only thing I'd do to it right now is unwrap it in your cooler if it happens to be wrapped. Let some air hit it for the remainder of the day. I typically unwrap any steaks I grill 24 hours beforehand.[/QUOTE]
What's the purpose of that??? Just curious.
air breaks down enzymes in the steak. As the enzymes break down they release more flavor into the meat as well as tenderizes it.
and that is the basic premise behind dry aging right? what is the typical dry time for dry aged steaks? i know you have the answers.