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Dry-aged steak cooked on hot coals

 

Serves 4

 

On a plate, place in a single layer:

2 Porterhouse steaks, about 1 pound each, blotted dry

Rub the steaks with:

2 tablespoons coarse sea salt

Place small tree twigs under the steaks to allow air to circulate.

Refrigerate the steaks for 1–4 days, turning every 12 hours, to dry-age.

Remove the steaks from the refrigerator and bring to room temperature.

Place the steaks directly on the hot embers of a dying fire.

Cook for 1 minute on each side.

Depending on the thickness of the steaks, continue to turn and cook until almost done, about 2–4 minutes more.

Remove the steaks from the fire; brush off any charcoal or ash.

Rub the steaks with olive oil, cover lightly, and let rest for 5–10 minutes.

 

Slice and serve immediately.