75 Day Dry Aged Porterhouse 🥩

I visited my favorite butcher, The Beast and Cleaver in Ballard, WA, where butcher and head chef Kevin Smith specialize in whole animal butchery, unique cuts of meats, Pate en Croute (Kevin recently won a competition in Canada and the first American from England to place), house-made sausages, and also serve excellent meals in their pop up restaurant The Peasant.

https://beastandcleaver.com/

I was seeking something interesting to grill, and Kevin had some 75-day dry-aged beef. He cut a couple of especially large porterhouses, and I also selected a few blood sausages as an accompaniment. Inspired by my copy of Bistro Laurent Tourondel, I elected to cook the steaks on my cast iron pan according to Tourondel’s recipe.

Ingredients

2 dry-aged porterhouse steaks

4 blood sausages

2 lemons

1 stick of butter

Brussels sprouts

12 cloves garlic

6 sprigs of thyme

Bacon

Parmesean cheese

Sauce

The mixture of roughly equal parts:

Memphis Rendezvous hot sauce

Capital City Mambo Sauce – Hot

Sambal Olek

Secret Aardvark Habernero hot sauce

Maille Dijon Mustard

Beaver creamy horseradish

Bachans Japanese Barbecue Sauce

Meats

Mortadella from Beast and Cleaver

Kevin from the Beast and Cleaver made this mortadella with cloves and pistachios. It was an amazingly complex flavor and added to the most interesting taste of the 75 dry-aged porterhouses.

Prepping and cooking the porterhouses

Add the butter to the pan, melt, and add the steaks – place lemon and thyme on top of the steaks and throw in the garlic cloves – all on a medium-high heat for about 3 minutes. Add in the blood sausage and continually bases the meats in the melted butter for another three minutes, then flip and rotate the steak and sausage. Cook until the steaks read 120 with a thermometer, then turn off the heat and let the meat rest.