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Home Cooking 6

Storing and cooking dry aged porter house help please!

chris1215 | Feb 11, 201502:16 PM

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. Any advice, HELP PLEASE!

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