Recipe courtesy of Alton Brown
Show: Good Eats
Total:
96 hr 20 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate
Total:
96 hr 20 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 1 (1 1/4-inch) thick porterhouse steak, preferably grass fed
  • 3/4 teaspoon kosher salt

Directions

Watch how to make this recipe.

Special equipment: Newspaper, 1 tablespoon vegetable oil, natural lump charcoal, chimney starter

Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3

days. Change the paper towels again if it becomes damp and sticks to the steak.

An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.

Spritz 2 pieces of newspaper with the vegetable oil and put in the bottom of a charcoal chimney starter. Light a pound of natural lump charcoal in the chimney on the cooking grate of a kettle grill. Burn the coals for 11 to 15 minutes, or until all pieces are ashen and have decreased to a single layer of charcoal with several holes through which you can see.

Carefully shake the chimney to knock any ash off the coals. Pick up the chimney and use tongs to brush away any coals or ash on the grate. Lay the steak on the grate where the chimney was. Put the chimney over the steak and cook for 1 1/2 minutes. Watch for coals that may fall out of the chimney onto the steak and remove immediately.

Remove the chimney, flip the steak, and replace the chimney for another 1 1/2 minutes. Put a cooling rack on top of the chimney during this time to heat.

Remove the steak from under the chimney and put on the cooling rack. Cover with a medium metal mixing bowl and cook for 1 minute. Watch for flare-ups from the chimney and remove the whole cooling rack as necessary. Flip the steak, recover with the bowl and cook for an additional 1 minute. Remove the steak from the chimney and rest on the cooling rack set inside a clean half sheet pan, uncovered, for 5 minutes. Transfer to a cutting board and slice. Arrange the slices on serving plates and serve.

Categories:

IDEAS YOU'LL LOVE

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy of Alton Brown

Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe

Oak Aged Creme Soda

Recipe courtesy of Kevin Denton

Chimney Tuna Loin

Recipe courtesy of Alton Brown

Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

Recipe courtesy of Ingrid Hoffmann

Vanilla Panna Cotta with Sweet Tomato Petals and Aged Balsamic

Recipe courtesy of Lynn Crawford

Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette

Recipe courtesy of Alex Garcia

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c