REPOST ReRe: Some Good Ole’ Porn

i’m tired of the all the BS with this election. thank God it’ll be over tomorrow. no clue who’s gonna win, but i’m prepped for the impending civil war forecasted post election. did i vote? YES, and i voted for the candidate that didn’t shit on the military while i had to show reverence for the job or completely disregard laws you and i would fry for. but whatev’s, three things can chase the blues away: guns, pussy, and food porn. the first 2 are on you. i got the latter seen up.

bon’ appetite

if you REALLY want to make a bomb as fuck steak, you have to have it dry aged. normally, a quality steak-house dry aged cut is a tad more expensive. but, you can save some fundage by dry-aging at home. here’s what you do.

buy a quality steak. personally, i prefer a thick-cut porterhouse. the reason, there’s a filet mignon AND a new york strip. it’s the best of both worlds. so, i usually ask the butcher (the butcher at your local supermarket WILL cut a steak to your specifications) to cut me a 1 and 1/2-2 inch slab o’beef. once you get it home. get an aluminum baking tin or thick paper plate and poke 3-4 holes in the center of the pan. run bamboo skewers into the holes make a kind of tray. you’re trying to keep the steak off the bottom of the pan to maximize the air flow to age the steak.

wipe the steak down of all moisture and throw away dirty paper towels. then wrap both sides of the steak with paper towels and place at the bottom of the fridge (preferably on it’s own shelf or bin). let it sit for 24 hours. after 24 hours, remove from fridge, discard paper towels, flip steak, and add new paper towels. return to fridge for another 24 hours. remove from fridge, discard paper towels, flip steak, and place steak back in fridge for another 24 hours. rinse repeat for 3-4 days. the outside texture of the steak will have a dry’d feel to it.

the steak may develop a slight odor. that’s NOT a bad thing; it means it’s aging properly. remove from fridge and let it sit until close to room temp. season ONLY with kosher salt and fresh cracked black pepper. place under broiler (about 6-8 inches under heating element). you’re looking at about 4 minutes per side for medium rare.

remove from oven and let it sit for 10-15 minutes.

i like to serve with steamed asparagus. take a batch of asparagus, bend them lightly until they break- discard the stem section, keep the florette. place the prepped asparagus in 4-5 paper towels soaked in water. place in microwave and cook on high for 2-3 minutes. let sit in microwave for 5 minutes after cooking. you can do this with damn near ANY vegetable: potatoes, broccoli, cauliflower, etc.

enjoy. the meat has an absolutely amazing tenderness and moisture. it’s a steak experience you won’t forget.

stay up.

steak1

day one. notice the skewers. the paper towels are gone after the second day.after first 24 hours.

steak2
after 24 hours in fridge

steak3

after 4 days. the steak was a tad thicker and needed an extra day. notice the exquisite color. that’s what you’re shooting for.

steak6

doneski.