Tonightās meal is not elaborate. I bought the chicken from my butcher, so I didnāt create the crumbed chicken from scratch. I did make the sauce from basic ingredients.
Normally, I wouldnāt eat crumbed chicken (or any crumbed meat for that matter). I felt like celebrating.
I had a pretty good week. I spent a couple of days in Melbourne for work, and last night my footy team, viz., the Dolphins, defeated the Warriors in a tight game. While we led early, we were behind for much of the game and almost the entire second half. A last-minute try sealed the win. The win, however, came at a significant cost. Herbie and Jamayne are injured. Herbieāshamstring injury may see him out for six weeks. Jamayne strained his groin early in the match and struggled with goal kicking. If heās out for a few weeks, weāll feel it. While not injured, Felise was sent to the sin bin for ten minutes at the end of the game. Heās just returned from a two-week suspension, and he may be suspended again. Heās a tough player and, in my opinion, the victim of circumstance.
I bought this porterhouse steak from my regular butcher as a treat.
Porterhouse (Wagyu)
Wagyu beef is expensive. I donāt think I would ever purchase Wagyu imported from Japan. Iām sure the meat would taste good, but itās not worth the money.
I chose this piece from the display cabinet because Iām a sucker for nice layer of fat.
On a porterhouse steak, thereās 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 tenderloinās easy chewing and the top loinās robust flavour. It is distinguished by the āT-boneā 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, āporterhouse.ā In the United Kingdom, it may be referred to as a āT-boneā 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 ābistecca alla Fiorentina,ā 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 wasnāt as thick as Iād 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.
Serve the steak with a wedge of lime, some flaky salt, and some butter.
Thoughts on the meal
I donāt 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, youāll 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. Iāll see how this works out.
Photographs
This is a gallery of photographs. Click on one and scroll through the gallery.
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.
