Is a 45-day dry aged porterhouse worth the wait?
In short: This video explores the results of aging a beef short loin for 45 days. Watch as a 3-inch thick porterhouse is cooked over a live fire to see if the process truly transforms the meat.
The demonstration involves taking a beef short loin and aging it in a Dry-Ager for 45 days before cooking it over an Iron Embers Fire Pit. Beyond the taste test, the video clarifies the anatomical distinctions between porterhouse, T-bone, and wing steaks. While the resulting beef was soft, juicy, and flavorful, the ultimate question remains whether the extended aging process justifies the effort.
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Sources
- Summary by Intellect · source: 45 Day Dry Aged Porterhouse Steak - Glen And Friends Cooking
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