Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
96 hr 20 min
Prep:
15 min
Inactive:
96 hr
Cook:
5 min
Yield:
2 servings
Level:
Intermediate
Total:
96 hr 20 min
Prep:
15 min
Inactive:
96 hr
Cook:
5 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:

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy of Alton Brown

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

Dessert Crostino of Fresh Ricotta, Strawberries and Aged Balsamic Vinegar

Recipe courtesy of Mark Pastore

Vanilla Panna Cotta with Sweet Tomato Petals and Aged Balsamic

Recipe courtesy of Lynn Crawford

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

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

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Late Nite Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Late Nite Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here