Yummy Lummy

A blog about food and me

Tag: Beef

  • Porterhouse steak — Wagyu

    Porterhouse steak — Wagyu


    At the end, take a look at the dolphins.🐬

    You can go straight to the recipe.

    I bought this porterhouse steak from my regular butcher as a treat.

    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu).
    Porterhouse (Wagyu)

    Wagyu beef is expensive. I don’t think I would ever purchase Wagyu imported from Japan. I’m sure the meat would taste good, but it’s not worth the money.

    I chose this piece from the display cabinet because I’m a sucker for nice layer of fat.

    On a porterhouse steak, there’s often a band of connective tissue between the fat cap and the muscle meat. You can see some fascial membrane if you look closely. It can be tough and chewy.

    The Porterhouse Steak

    Anatomy of a Bovine and the Origin of the Porterhouse Steak

    Beef cattle are divided into various primal cuts, each offering different textures and flavours. The porterhouse steak is cut from the short loin, a section located in the middle to lower back of the beast. This area includes part of the tenderloin and the top loin, making the porterhouse steak a combination of the tenderloin’s easy chewing and the top loin’s robust flavour. It is distinguished by the “T-bone” that separates these two sections.

    International Nomenclature

    The porterhouse steak is known by different names in various parts of the world. In the United States and Canada, it retains its original name, “porterhouse.” In the United Kingdom, it may be referred to as a “T-bone” steak, though this can sometimes cause confusion, as a traditional T-bone steak contains a smaller section of the tenderloin compared to the porterhouse. In Italy, it is known as “bistecca alla Fiorentina,” often served with a splash of olive oil and lemon juice.

    Ways to Cook a Porterhouse Steak

    Cooking a porterhouse steak requires a few key steps:

    Seasoning: Start by generously seasoning the steak with salt. For extra flavour, consider a marinade or dry rub with garlic, rosemary, or thyme.

    Preheating: Preheat your grill or pan until it is hot. A high heat will sear the outside, creating a delicious crust.

    Cooking: Sear the steak on each side, then move it to a cooler part of the grill or reduce the heat in the pan. Cook to your desired doneness, using a meat thermometer to check the internal temperature.

    Resting: Let the steak rest for at least 5 minutes before slicing.

    Selecting a Porterhouse Steak at the Butcher Shop

    When choosing a porterhouse steak, look for the following qualities:

    Marbling: Fine streaks of fat within the meat, known as marbling, enhance flavour and tenderness. This is guaranteed with Wagyu beef.

    Thickness: Opt for a steak that is at least 3 centimetres thick. Thicker cuts are less likely to overcook and offer a better texture. My piece of meat wasn’t as thick as I’d normally like it, but a thicker steak would have cost considerably more.

    Colour: The meat should be a bright, cherry-red colour, indicating freshness. The fat should be a creamy white colour.

    Nutritional Value of a Porterhouse Steak

    Porterhouse steak is a rich source of nutrients. Here is a breakdown of its nutritional content per 100 grams:

    Fats: Approximately 20 grams. This includes both saturated and unsaturated fats.

    Protein: Around 28 grams.

    Carbohydrates: Virtually none. Steak is a low-carbohydrate food.

    Premarket Processes

    Before reaching the consumer, porterhouse steaks undergo several premarket processes:

    Ageing: Steaks may be dry-aged or wet-aged to enhance flavour and tenderness. Dry-aging involves hanging the meat in a controlled environment, allowing natural enzymes to break down muscle fibres. Wet-aging is done by vacuum-sealing the meat and refrigerating it.

    Inspection: In Australia, meat inspection is mandatory to ensure safety and quality. Inspectors check for signs of disease and contamination.

    Packaging: The meat is then packaged, often vacuum-sealed to extend shelf life and maintain freshness.

    The porterhouse steak is a cut of beef that offers a combination of tenderness and flavour. You can enjoy a satisfying meal by selecting a high-quality steak, cooking it with care, and understanding its nutritional benefits.

    Recipe

    Ingredients

    • Porterhouse steak — Wagyu
    • Salt

    Equipment

    • Vacuum chamber
    • Water bath
    • Precision cooker
    • Gas torch

    Instructions

    1. Dry brine the steak overnight by seasoning it with salt and leaving it uncovered on a rack in the refrigerator.
    2. Vacuum seal the steak in a food-safe bag.
    3. Cook the steak for one hour at 57 °C.
    4. Remove the meat and dry the surface with paper towels.
    5. Sear the steak with a gas torch.
    6. Slice the steak with a good knife.
    7. Serve the steak with a wedge of lime, some flaky salt, and some butter.

    Thoughts on the meal

    I don’t know that Wagyu beef is worth the expense. It was a nice piece of steak. It tasted good and it was tender and juicy.

    In the dry brining photographs, you’ll see that I also purchased some economy scotch fillet steak. The slices are 3 cm thick. For about $AUD45, that works out to $AUD9 a slice. I’ll see how this works out.

    Photographs

    This is a gallery of photographs. Click on one and scroll through the gallery.

    A photograph of a labeled plastic bag containing a porterhouse steak. The label reads "Wagyu Porterhouse" It is 372 grams and the total price is $31.62.
    A photograph of a refrigerator rack with six steak on it. One is a Wagyu porterhouse steak in the top right corner. The other five steaks are economy-grade scotch fillet steak, each slice is about 3 cm thick.
    A photograph of a refrigerator rack with six steak on it. One is a Wagyu porterhouse steak in the top right corner. The other five steaks are economy-grade scotch fillet steak, each slice is about 3 cm thick (after 24 hours).
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu).
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu) with a couple of sprigs of fresh rosemary.
    A photograph of dry-brined (24-hours) porterhouse steak (Wagyu) with a couple of sprigs of fresh rosemary in a vacuum bag ready for the water bath.
    A photograph of a cooked porterhouse steak (Wagyu). It's been sliced and seasoned with flaky salt, butter, and a wedge of lime. It also shows my F.DICK knife.

    Dolphins

    I was walking this morning and from the Henley Beach Jetty I spotted a pair of dolphins. Sadly in the NRL, South Sydney defeated the Dolphins on Friday evening.

  • Big juicy bone-in ribeye

    Big juicy bone-in ribeye


    I bought this big juicy bone-in ribeye steak from a local butcher. It was the smallest steak in the display.

    Weighing 708 grams (1.56 pounds), including the bone, I thought I could enjoy the deckle meat for tea and keep the fillet portion for cold cuts at lunch.

    Photograph of dry brined bone-in ribeye steak.

    Recipe

    Ingredients

    • Bone-in ribeye steak
    • Salt

    Equipment

    • Vacuum chamber
    • Water bath
    • Precision cooker
    • Gas torch

    Instructions

    1. Season the steak generously with salt.
    2. Put the steak on a rack, uncovered, and refrigerate overnight.
    3. Place the steak into a vacuum bag and seal it.
    4. Cook the steak for four hours at 57 °C (135 °F) in the water bath.
    5. Remove the meat from the bag and dry the surfaces of the meat with kitchen paper.
    6. Sear the steak with a gas torch.
    7. Cut the meat away from the bone.
    8. Dissect the deckle meat from the eye fillet.
    9. Put the fillet meat into a container and put it into the refrigerator. When it’s cold, this meat slices beautifully. Eaten cold, with a little extra salt, it is delicious.
    10. Slice the deckle meat with a fair dinkum “steak” knife.
    11. Serve with freshly ground black peppercorns, flaky salt and butter.
    12. A squeeze from a wedge of lime also adds a lovely tart tang to the tongue while enjoying the meat.

    Thoughts on the meal

    There’s something satisfying about a thick, juicy steak. I appreciate that dry brining the meat helps it maintain a firm texture instead of becoming floppy while still keeping it juicy on the inside. When you squeeze the cooked meat, you can see the delicious juices oozing out.

    I like the juicy, tasty, and fatty deckle meat (which is the spinalis muscle).

    I enjoy gnawing and sucking on the bone of a bone-in ribeye steak. I prefer the shorter bones; to me, having a long tomahawk steak with an entire rib just feels like showing off and doesn’t serve a practical purpose.

    The spinalis muscle is a component of the erector spinæ group, which plays a role in maintaining posture and enables the extension and lateral flexion of the spine. This muscle is the most medial of the erector spinæ muscles and extends along the spine, from the thoracic vertebrae to the cervical vertebrae.

    Anatomy

    Origin: The spinalis muscle originates from the spinous processes of the thoracic vertebrae and sometimes the last cervical vertebra.

    Insertion: It inserts into the spinous processes of the cervical vertebrae.

    Parts: The spinalis muscle can be divided into two parts:

    Spinalis thoracis: Attaches to the thoracic vertebral spinous processes.

    Spinalis cervicis: Continues from the thoracic part and attaches to the cervical vertebral spinous processes.

    Function

    Extension: The spinalis muscle helps extend the thoracic vertebral column and the neck.

    Stabilisation: It plays a role in stabilising the vertebral column during movement.

    Meat-to-Fat Ratio

    The meat-to-fat ratio of the spinalis muscle in bovines can vary, but it is generally considered to be a well-marbled muscle with a higher fat content compared to other muscles. This marbling contributes to its tenderness and flavour. However, specific ratios can depend on factors such as the breed, diet, and overall health of the animal.

    Questions for readers

    1. What is your favourite part of a scotch fillet steak (also known as a ribeye steak in North America)? For a bone-in ribeye steak, do you like to gnaw and suck on the bone with a little added salt?
    2. Do you usually eat a steak in one meal or spread it over several?
    3. Do you like to think about the structure and function of the meat you eat?

    Photographs

    This is a gallery of images. Click on one and then scroll through them.

    Photograph of dry brined bone-in ribeye steak.
    Photograph of dry brined bone-in ribeye steak.
    Photograph of dry brined bone-in ribeye steak.
    Photograph of dry brined bone-in ribeye steak.
    Photograph of dry brined bone-in ribeye steak in a vacuum bag.
    Photograph of dry brined bone-in ribeye steak in a vacuum bag.
    Photograph of a cooked and but unseared bone-in ribeye steak
    Photograph of a cooked and but unseared bone-in ribeye steak
    Photograph of a cooked and but unseared bone-in ribeye steak
    Photograph of a cooked and seared bone-in ribeye steak
    Photograph of a cooked and seared bone-in ribeye steak
    A photograph of a bone-in ribeye steak with the bone, fillet, and sliced deckle (spinalis) meat dissected apart. Also in the photograph is a F.DICK butchers knife.
    A photograph of a bone-in ribeye steak with the bone, fillet, and sliced deckle (spinalis) meat dissected apart.
    A photograph of a bone-in ribeye steak with the bone and sliced deckle (spinalis) meat. Also in the photograph is a wedge of lime, a wodge of butter, and a butchers knife.
    A photograph of a bone-in ribeye steak with the bone and sliced deckle (spinalis) meat. Also in the photograph is a wedge of lime, a wodge of butter, and a butchers knife.
    Close-up photograph of part of a rib bone which has been gnawed on and sucked off

    Final thought

    I hope you have a great day.

    A 16:9 ratio photograph of the Henley Beach Jetty on the right side. There is a gull flying in the left side. The tide is high. The photograph has been edited to accentuate the contrast of the clouds soon after sunrise. The clouds have taken a pink hue.

    Lunch cold cuts