This is a USDA Prime Porterhouse steak I picked up at Alexander's Prime Meats in San Gabriel, CA while judging the Santa Anita Winners Circle BBQ Championship last April. I would never have known about this place had it not been for fellow judge Paul Brown aka Mad Meat Genius.
Due to unforeseen circumstances, this steak had to go into the freezer in April, where it sat until today. Thawed, salted, refrigerated for a couple of hours, then pulled out on the counter, applied pepper and granulated garlic, and let sit while firing the Summit charcoal grill. Reverse seared. Overshot the internal temp a bit, but still moist, tender and delicious. Always tricky when cooking two very different cuts separated by a bone.
It's not possible to eat this good every day, but I'm grateful when I do.
Photo Credit: Paul Brown http://www.madmeatgenius.com/
Due to unforeseen circumstances, this steak had to go into the freezer in April, where it sat until today. Thawed, salted, refrigerated for a couple of hours, then pulled out on the counter, applied pepper and granulated garlic, and let sit while firing the Summit charcoal grill. Reverse seared. Overshot the internal temp a bit, but still moist, tender and delicious. Always tricky when cooking two very different cuts separated by a bone.
It's not possible to eat this good every day, but I'm grateful when I do.
Photo Credit: Paul Brown http://www.madmeatgenius.com/
