T-bone & Porterhouse steaks dry-aged for 90 days

Three months ago, we put a big piece of T-bone and Porterhouse steak in our butcher’s dry-aging refrigerator. On day 75, we used a part of this piece for a grilling recipe that you can find here, where we talked a lot about the internal and external temperature of a steak during the grilling process. Prefer slicing the steaks on the day you want to grill. We don’t season the steaks with salt before grilling, for this simple reason; salt draws the meat’s juices to the surface through osmosis. Before grilling, we can add salt only if there is a marinade containing liquids. Grilling thick steaks requires special treatment and control of the heat in your charcoal grill.

Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top. In about 25-30 minutes the charcoals will light up easily, quickly, and without smoke. When the charcoals are fully lit, spread them inside the fire cabin. Place a clean grilling grate over the coals. Start grilling on high heat. Turn the steaks over frequently; cook for less than a minute on each side depending on the level of heat in your charcoal grill. After a steak -that’s thick- is properly seared, draw the grilling grate away from the charcoals, and throw some charcoal ash on the charcoals to reduce the heat. Keep on grilling, until the internal temperature reaches the desired level: 55⁰C (131⁰F) for medium-rare and 60⁰C (140⁰F) for medium.

After grilling, cover the steaks with aluminum foil and let them rest for 6-7 minutes. This way the temperature drops gradually and the muscle fibers can reabsorb part of their natural juices. When you cover the steaks, you can add a small piece of butter on top -it will slowly melt over the steak. After 6-7 minutes, uncover them and slice them, while they’re still warm. They need a pinch of salt in the end or even a little ground pepper. 

A good company and red wine are a must.

Happy grilling everyone!