+
Home Cooking

Storing and cooking dry aged porter house help please!

chris1215 | Feb 11, 201502:16 PM     6

I just bought a 1 inch cut porterhouse about 1.5 pounds. I bought it last night(Tuesday) and eating it for Valentines day (Saturday). It is wrapped in freezer paper in a ziplock bag in a meat drawer in the fridge. I am having second thoughts cause I am worried it might go bad by Saturday, should I put it in the freezer or would that interfere with the purpose of buying a $30 28 day dry aged steak? Also I thought about marinating it on Friday in olive oil and some crushed garlic/rosemary or is that not necessary as well? I plan on using this Ruth Chris recipe I found with the oven on 450. http://www.bigoven.com/recipe/ruths-c... Any advice, HELP PLEASE!

Ruths Chris Steak House Petite Filet
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?
Guides

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.