Nothing like a Slab of Raw Meat to prep for the playoffs

Game 2 of section playoffs tomorrow. Heading in, our Warriors football team was undefeated  so we got a bye on the first round.  We’re talking section 8AAAAA ball here, the highest championship in the state.  (That my son even gets play time on the varsity team of a hundred young men is reason enough to brag, but I’ll try not to.  Let me just say, on defense, he really jacks people up!)   Of course, I take very seriously my job to feed him.  It’s what we football moms DO here in the Northwoods.(Read here to understand the mentality.)

Ever since seeing Alton Brown dry-age a porterhouse steak in the refrigerator, I’ve had this particular slab of raw meat on my mind.  I know, disturbing, isn’t it?  Playoffs week seemed like the perfect opportunity and then, by Divine intervention, Cub Foods was running a BOGO special on Black Angus premium cuts.  So, yes, I did handle raw meat a lot this week. (Want to see how far I’ve come in this?  Check out the post on raw meat up close and my history with red meat.)

Tuesday Boy Wonder came home and asked, “did you say steak tonight?”

“No,” I answered. “I said steak Thursday cuz I’m aging it in the refrigerator!”  Nonplussed, he asked his usual “what’s for dinner then?” followed by the obvious and also usual, “I’m starving!”  He ate his chili with peanut butter sandwiches, each slice of bread folded in half separately, downing a half-gallon of milk, (before bed the other half with protein supplement in it.)  I had salad.  He ate grapes for dessert.

But here’s the beef!  Freshly washed, you can see the rich marble.

Wrapping in one layer of paper towel and placing the steaks over a rack is all you need to do. Like my rack?

I couldn’t find the real thing, (though I know we own it) so I thought just anything to suspend the meat would be helpful.  Don’t do as I do, though; the air is supposed to circulate around the meat.  Put it in the fridge.

After the first day, look at that lovely bloody paper.  With the championship in mind, even this sight didn’t give me pause.

Wrapped again, it stays in there for up to three days; I only did two and I’m sure three would have produced even more of a chemical change in the sinew.  I did flip it so both sides got equal amounts of air.  Okay, I know.  I’m just cheating in all kinds of ways here.  You can do so much better.  But look at the change.

Alton says to leave the raw meat on the counter for an hour before it faces the heat.  Half hour before it bathes in a fiery furnace, sprinkle kosher salt.  Look what that does. First the salt sits on top, then melts in.  Pretty cool.

Then it’s broiled 1.5 minutes each side, next domed with foil in the high heat for another 3-6 minutes depending on desired doneness.  I like mine a little pinker, so of course Garret’s was in a little longer. It rests uncovered for about five minutes.  Call your own Boy Wonder to the table now because if he’s like mine, even though he’s starving, his video game is soooo exciting.

We didn’t eat just beef.  One of my easy standbys:  Sweet and red potatoes oven baked at 450 degrees for about 20 minutes, depending on the size of your chunks.  They’re drizzled with olive oil and coarse grind pepper (no salt yet) and this time I decided to try a little honey.  Not too much, just a little to confuse the usual sensory perception.  Crush salt over it when they’re hot.  They were delish!

In case you’re wondering, I do offer the Boy vegetables and he does eat them most of the time.  The combination of crunchy almonds and sweet Honeycrisp chunks makes this a simple salad needing no dressing at all.Then of course, an easy multi-grain ciabatta bun with butter and all-fruit spread tastes like dessert to me!  A feast for the beast.

I’ve heard Alton explain the scientific process for the break down of enzymes altering the protein structure during the dry-aging process.  It’s still a crazy mystery to me.  All I know is yum, butter-smooth tenderness, a different tear at the tooth, and a mellow, rich flavor.  People serve this with au jus and I’m sure that’s just heavenly.  A1 was, in fact, almost overpowering for the subtle flavors, but we did our best.

And don’t get crazy on me, there’s no way on earth I ate this whole thing, not even close.  I carved for the most succulent pieces adding up to about four ounces of tasty medium-rare bliss and left the table a very satisfied woman.

As for Garret, Boy Wonder, well, he didn’t finish his either.  I asked if he got enough protein and he said, “Oh yeah!  Thanks, Mom.  It was good!”  And that’s enough for me.  I’ll let you know on Sunday if the beef paid off at the game.  Have a great weekend!

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