45 Day Dry Aged Porterhouse Steak - Glen And Friends Cooking

[@videostar25]

I give two thumbs up to small businesses like Iron Embers who go out of their way to provide the type of customer service and satisfaction that cannot be duplicated by large companies!

[@dudeinflames371]

Sorry to say it but there's no way in hell they would do that for someone they weren't sponsoring like you or I.

[@Charlie_Crown]

@@dudeinflames371 I'd have to agree, but definitely a quality product nonetheless 👍

[@them_damn_rocks1617]

At that thickness I would think it would be effective to slow smoke, or sous vide to rare internal and reverse sear over open flame.

[@Moshbearpig]

^This

[@hugeinjapan4635]

@@Moshbearpig ^that

[@MFStuffNinja]

Yeah, I came to comment that this is one of the best arguments for sous-vide.

[@TheKitchenNinja]

@@hugeinjapan4635 ^the other thing

[@Efrumful]

It's a roast at that thickness with two separate muscles.

[@Underestimated37]

Pretty impressed at the customer service from the fire pit people! That’s how you show brand quality and build proper reputation.

[@TheDugbo]

Considering that they reached out to him says a lot about the commitment of the company to not only deliver a quality product but the happiness as well of the customer.

[@tomimar2001]

Well, I don't doubt about their attention to detail, but Glenn might have gotten a little extra care because of his channel, if you know what I mean.

[@Christopher-wm8vc]

It’s a sponsor. They wouldn’t do that for you or i

[@Sean-tn5nv]

@@Christopher-wm8vc Exactly lol. Not a chance haha.

[@vinnygi]

@@tomimar2001 yes, I’m sure his 500K subscriber count doesn’t hurt.

[@sopwith2721]

My enthusiasm for this channel, the food, the people who run it, is immense.

[@CodeAwsome]

Haha the butcher at the beginning said you really dont want to use a saw to cut through the meat. Glen was like nah ima do it.

[@DaveChappeleIsGod]

He meant a hand-saw like Glenn showed, it's hard to cut straight and even with one of those, it's a real workout. A band saw, is operated carefully, can create straighter cuts than a knife, on average, just through the mechanical vs human hand precision.

[@armacham]

@@DaveChappeleIsGod No. The butcher said he would use a saw to cut through just the bone, and then he switched to a knife to finish cutting the meat.

[@davisrob]

Glen, it is difficult to cook outdoors on an open flame. You managed the fire and cooked the meat perfectly! Well done, sir!

[@arronhope9349]

I applaud Glen's efforts to stick to his experiments. Aged Steak and Live Fire. He is testing all the myths of steak aging and cooking and overhype and getting real world results to share with his audience

[@richmoba1]

Myoglobin binds to oxygen when you cut it open so that’s why you get the color change.

[@cmonkey63]

As the band saw goes to work cutting the first of the 3 inch steaks, that weird part of my brain offered me, "Flintstones, meet the Flintstones!" (And now you've got that song in your head, too.) My rule is: two fingers thick is best.

[@ColinLeuze]

Nice to see Jamie again

[@JamesPotts]

I really like to use sous vide for large cuts like this, even if it's just to give it a head start before grilling.

[@Corndog4382]

100% correct about the new fire put size, this one is perfectly sized

[@snitsch68]

Looks amazingly good, I'm sure it tastes great too, Since Canada is now open I bring a nice bottle of Bordeaux wine and I come...

[@redbeard36]

I bought a gorgeous 3 inch porterhouse online and I"m doing it for christmas tomorrow and reviewing videos.Right now I'm torn between doing a hybrid of sear in cast iron and then roasting to finish, or sous vide and then reverse sear with butter. After seeing this again, leaning toward sous vide and sear.

[@Zarainify]

May I give you a tip, perhaps? In case you don't know. When you salt your steak a day before cooking (or any meat really), the salt will penetrate to the inside and not just the outside will taste great. Especially at that thickness that can make a whole lot of difference.

[@jeanniebuchholz9923]

I cut my steaks to just 1/2" and grill over hot fire. The seasoning doesn't get lost and my wife will only eat well done, and I'm able to do that without drying it out but still get a good char. Good luck and God bless.

[@jamesellsworth9673]

I notice that each rib bone was about 3-inches wide at the backbone. THAT might have something to do with why others make that cut. Like you, I have been IMPRESSED with how perfectly chefs who specialize in this cut can cook it!

[@badmoon8663]

I've had good luck on thicker cuts of meat doing a reverse sear. Perhaps use the adjustable grill set very high for 45 minutes, then sear off with low grill height at the end

[@Drukendru]

love the intro by Jaime! Great video as always!

[@robbylake3784]

I agree I would go 2 inch thick steak. Also you can add the black pepper to make a perfect crust. I like your fire pit set up.

[@321southtube]

Another awesome and informative video. Very cool. I'm jealous...if I win the lottery I'm having a identical "kitchen shed" built in my backyard. I admire people like you who know a little about everything and fully capable to learn anything rather than an expert on one topic. As always...Thanks again

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@waltimedes]

Yeah, I was surprised when you did 3". Good to see you give it a try, now we all know!

[@ambsquared]

Definitely a good case for sous vide. Get the center up to rare/medium rare, then can sear the outside over the fire.

[@SergioJoelLeivaBenegas]

Glen, you should see how the guys in Argentina do the bbq. You went to fast on the sear of the meat. Give it more time, with slow heat from the glowing coals.

[@ABWSKITCHEN]

Thank you for sharing Glen.

[@frankcarter6427]

I was already craving meat cos my veggie daughter is home - I'm now salivating

[@viol8r007]

As a chef who worked for 5 years as a Grillardin, let me tell you the most problem i had was with T bones always with the change of seasons and the paddocks they come from and the change of breed in Australia. I agree 30 too 45 days is the best times i have dry aged on the bone up to 120 and 30 /45 is the best for mine . Mince is fine after 3 weeks for me as well .

[@jimtreglio3950]

With a steak that size, a reverse seat is going to be your best bet. Raise grate up so you can hold your hand over the grate for 7 seconds, then flip every 20 minutes or so. Once you’ve near the target temp, then lower the grate and sear the hell out of it. That’s how I cook tri tips on my Santa Maria grill.

[@tommygun83]

This would have been a perfect candidate for Sous Vide. Salt, Pepper, garlic powder then 3-4 hours at 130-132f for a rare steak, then pat dry and reverse sear over open flame until internal temp hits 136 to 140ish for perfect medium rare and you have a beautiful char grill on the outside! 👍

[@lesliemoiseauthor]

"I'm going to enjoy eating this for supper ". And tomorrow's lunch? And tomorrow's dinner? And . . ..

[@firemarshaldil]

Something that thick, I would have suggested a reverse sear, cooked in the oven at a low temp then finished on the open flame. 🤌

[@Theeightmilebend]

Bingo!

[@virginiatolles1664]

Exactly! Time for seasonings and flavors to meld.

[@MrDanielson94]

That’s how I do it in my smoker!

[@firemarshaldil]

@@MrDanielson94 uhg, if I only had room for a smoker! I'm in an apt, but that sounds amazing!

[@dolan-duk]

I would have dry brined it for a day before doing it sous vide to med-rare all the way through, and then finishing it on the fire pit.

[@MetricJester]

I wonder if the end with the mould was a little too close to the wall for airflow?

[@kevinburns7656]

idk if this would be what you wanted to do but what about cooking it in the oven first to get most of the steak up to temp and searing it on the fire it might give more of an even cook while still getting some of the open fire flavor?

[@ianleckie922]

Push small metal skewers into to sirloin next to the bone to transfer heat

[@buffaloshark4765]

Perfect level of rare for me :) I would suggest seasoning the cooking grate like you would with a cast iron pan, looked like some rust was forming

[@KartizaK]

Can you ground that after it's been cooked?

[@taccosnachos]

Impressive set up glen, I was very surprised you have a bandsaw! Could you have raised the cooking grate for an attempt at reverse sear over a live fire?

[@DanielSann]

Hi Glen great video, usually those stakes are about 5cm thick or "3 fingers", you can make them thicker but it's really hard to cook them evenly. Keep up with great work.

[@davidjohnnielsen]

A steak that size needs a two-stage cook. Either sear then slow cook with much lower heat, or reverse the process. You can do it with a two-zone grill, sous vide, or frying pan and oven. The most precise method that will give you edge to edge doneness just the way you want is to sous vide, chill, then reverse sear on the grill to give it a nice smokey char.

[@jamesdickey5407]

I work in the meat department at my grocery store and we call that bone dust. Looking good. New York strip is my favorite

[@ferkie3608]

Looks great

[@grotycom]

I struggle to find a spot for my big colander and here's Glen with a band saw in his kitchen.

[@DeepVeinThrombonus]

Cleaning that band saw is going to be a treat

[@zigzagzarf]

anyone else see the bug walking across the countertop at 11mins?

[@ultraspinacle]

Great a vid, but I have some questions. Is this necessarily better than a non-aged porterhouse or any other cut of beef? I guess maybe it is, but my experience with aged meat is limited to very high end steakhouses, like Keene’s in NYC, etc (and it’s the best ever, of course). Can that ever be achieved with fresh cuts? Probably not? I’m very good with steaks, but I’m a novice with aging.

[@mathsinger]

That looks like an ideal candidate for long cooking in a slow oven followed by a sear.

[@aidan9522]

Only guessing, but regarding the whiteness I'd say the proteins and myoglobin denatures with time (hence also the textural difference) but the remaining compounds still contain the iron and will still oxidize to a red/pink colour all the same.

[@colorcodetrader4032]

Definitely a candidate for the reverse sear technique.

[@_-JR01]

Does the temperature range a lot when you cook over an open flame like that Glen? Obviously a sear is possible, but it almost seems like trying to bake in an oven with the door open. But perhaps it's not like that?

[@thegougler]

Those trimmings would make a funky stock

[@joshuatang69420]

What is the band saw you use?

[@bsce100]

Glen, this is random, but have you ever tried Lebne? It’s an Arabic Kefir cheese and is pronounced “Leb-neh”It spreads like cream cheese except it’s much softer and is tangy. It’s so good! I’d love to see you use it in a dish or even make your own! ❤️

[@mjpurdy]

Hey Glen, is this the 2’ or 3’ Cottager?

[@trevorlowran1473]

ive bean eyeing these behind you..

[@philiposm]

How long did you let it rest? The colour might be a need to rest longer.

[@TH-gq5op]

What you have is the larger muscle is called the “ New York strip” and the smaller muscle is part of the “ fillet mignon”. May be called something different in other regions but I’m in the USA and that what we call it. Great video as always 👍🏻

[@JCrook1028]

The muscle is not the new york strip lol. That's a name of a steak cut. same for filet mignon, not the name of the muscle, it's the name of the steak.

[@redoorn]

i noticed the bandsaw steak cut landed between the vertebrae, i wonder if that was that a conscious decision or coincidental

[@davidscobie7177]

Everyone should subscribe as Glen needs more friends! Also a video on Ontario (Canada) ice tea vs. American ice tea would be amazing.

[@bryanromey8168]

If you don't have tool for getting steaks cleaned up. Can get a tongue scraper from pharmacy/store and works great. The protein myoglobin is actually responsible for giving raw meat its red color, and it is present in the animal's tissues and turns red when exposed to oxygen. So when you expose the cooked meat back to oxygen it turns pink.

[@inappropriatern8060]

Whoever told you Porterhouses are s'post to be a quarter foot thick should be in a padded room. 2" tops.

[@TheKitchenNinja]

Recovering steakhouse chef here. 2" tops, you're absolutely right. I go around 1.5" these days, whether dry aged, wagyu, average grocery store cut, etc. Good balance between convenience of cooking, nice crust, ease of seasoning, etc etc. If I've got friends and family coming over for a cookout, I want to be able to toss some steaks on the grill and just have a good time. Anything thicker than 1.5 and I'm looking to reverse sear/sous vide/all that complicated stuff

[@user-fo7mf9nd2h]

You should check out sous vide for getting perfect steaks this size.

[@GlenAndFriendsCooking]

I despise the texture of sous vide steaks.

[@FilmFactry]

That looks like a good candidate to Sous Vide first to get it perfectly cooked inside. You are inevitably going to over cook the outer 1/2" or more before the center is cooked.

[@rantsandreviews]

2" is traditional for Porterhouse. I admire your fortitude but for a steak that size sous vide or reverse sear would have been better. You picked the hardest way...Good for you!

[@nicholaswaldon9554]

Glen don’t wear any types of gloves when using a meat saw. It’ll just end up pulling your hand into the blade worse should you hit the blade . Chain mesh and Kevlar alike

[@user-tq9uj8cw7y]

Could have tried the iron pan or Dutch oven to finish cooking it after searing on the open flame. Cowboy Kent and Townsend do a lot of open flame cooking on their channels. Cast iron pans and Dutch ovens... useful.

[@ChazG9]

Try Dry Aged Pork Ribeye like the Ethical Butcher. Great Video!

[@GlenAndFriendsCooking]

We did a dry aged pork video just over a month ago: kzbin.info/www/bejne/oGXNf5KZgMqFhrM

[@carychiasson9834]

Wonder what music Glen is playing, since he has his "band" saw

[@jesterof84]

Thats when sous vide really comes out to play size don't really matter ,safely maintain temp for a reasonable amount of time. Still a beautiful stake that looks tasty!

[@michaelstevens1027]

This steak gave me flashbacks of the movie The Great Outdoors with Dan Akroyd and John Candy and “The Old 96er Steak.”

[@OptimusWombat]

Holy crap, those steaks are ginormous.

[@duncannok]

I know you liks your gadgets so I think you should get the Meater Plus Bluetooth meat thermometer it's got a 50m range so sear one side well turn it over and walk away with it set at 56°c then it will tell you it's done. It's called blushing when it blushes 😁🙏

[@rebelcolorist]

Sous vide next time... That steak would have been next-level epic!! Still looks amazing! 😋😊

[@npe_exception]

0:24 that spice "rack" is genius

[@iakkatz128]

There's only two of us most days nowadays (empty nesters). We still buy a quarter to a half cow from a local (an hour drive away) butcher. He's cheaper than the supermarket and I know how that beef was raised. Yes when we get to the end it could be said to be a little old but its still better tasting than chain bought. That 3" steak to me would be better as a roast but than I'm the peon that likes my meats well done.

[@joshschneider9766]

Glen you mentioned Italian cooking on youtube. They primarily use chiannina cattle. Way more intramuscular fat than north american breeds and also slaughtered way older.

[@Reksrat]

With my amateur knowledge of cooking steak it would seem like a cut that thick would warrant, or benefit from, some oven action or a reverse sear type deal. It looks like it turned out great though.

[@UnculturedRobots]

Very impressive but have you tried making your own impossible patty close enough to be like it’s like the real thanggg!!!

[@kaizersousa4082]

60 day is the sweet spot if done properly

[@applegal3058]

That's not a steak. That's a roast! lol looks good 👍

[@crimfan]

Nice. Dry brining for 24 hours the day before would help get the salt throughout.

[@patrickcallahan2210]

Would love to see a dry-aged steak cooked sous vide and seared hot in the testing :) I wonder if the wetter cooking method would do anything to the strange texture thing you guys are finding?

[@Beehashe]

Saw line on your sirloin

[@swedishbatman]

Why not use sous vide for a steak this thick?

[@TheIpadfanatic]

I have a question for just Julie. Can you sense the Glenn happy dance starting before it manifests in the dance moves? You've taken your first bite perhaps and the hairs start to stand up because you know Glenn is about to bust-a-move?

[@LindaM2005]

Everybody's looking at the massive steak, and I'm over here looking at the KITTY!!!!!

[@applegal3058]

Me too!

[@debbieosredkernelson13]

When I see the cat I immediately pause the video and scan the comments to see if anyone else noticed it or if it was just me that gets all excited.

[@rebeccasunflower]

Someone else noticed!!!

[@davidkahnt2632]

Hi Jules, Hi Saws

[@WeepingAndGnashingOfTeeth]

Yo should try sous vide. It'll prevent overlooking while still getting a medium rare throughout the meat

[@fibberscloset498]

I'm always confused about the difference between aging and curing. If it's dry aged, isn't it already edible?

[@skahl000]

Hey Glen, have you done Biltong on your channel? If not, you should give it a go!

[@Roddy1965]

To learn how to do meat over open flame/coals, you need to examine how they do it in Argentina. Think they would do it slower, and longer. Takes a long time.

[@revolvant]

o my opine is that great vid btw, must be difficult to 'roast' that kind of cut. I would do smaller steaks and I would maple glaze of course!

[@jazzyrick]

You should really just do a reverse sear method. Cook it in the oven until like 128-130 ish and then just scorch the outside on a grill for more even cooking. Cook it like 250 in the oven?

[@Piter_Play]

Wait a minute. Canada use metric system, so why you use inches instead of centimeters ?

[@GlenAndFriendsCooking]

We use a blend of units depending on what we are doing and what we are measuring; here's a flow chart: imgur.com/gallery/wIW2hkf

[@Piter_Play]

@@GlenAndFriendsCooking That chart is very funny 😄. Greetings from Poland 🇵🇱

[@JerryB507]

I've been watching a bunch of videos from How Ridiculous (AUS) and the gents are young enough to have been raised with metric as a standard. Even they sometimes use inches, feet and pounds.

[@johncassidy2298]

Could you try sous-vide, then finish on the open grill? I understand another channel does this and you may not want to copy, but wouldn't it be a good idea?

[@justinplunk216]

I would assume the pink color returning would be the pigment in meat (myoglobin) absorbing oxygen from the air.

[@billinboots]

Did you rent the band saw?

[@little_forest]

Concerning Italian chefs use three inches thick steaks; as far as I remember, the thickness of steaks a chef in Siena uses, a friend of my brother, is more like two inches. To be honest, it is some time ago that I last was there, guess why, but that three inch piece here looks much thicker than what I remember from that chef in Siena.

[@Flooding474]

I keep imagining some bird swooping down and swiping this amazing looking steak! 😅🦅

[@davidb9547]

3" is a little thick, but you did a nice job on it. ✌🤟🖖