Porterhouse-Steak - Dry Aged fr Kenner |

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10 Apr 2021

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Das von Marc verwendete Porterhouse Steak ist ein spezielles Dry Aged, das 28 Tage abgehangen wurde. So wird's gegrillt! Das Markante an Dry Aged ist der ganz spezielle Geruch: es riecht sehr nussig. Das Porterhouse-Steak im Speziellen erkennt man daran, dass es einen sehr großen Filetanteil hat. Für echte Kenner eignet sich Dry Aged ganz hervorragend zum Grillen. Allerdings ist das Grillen von so hochwertigem Fleisch auch nich ganz so einfach. Nach dem Anbraten geht es für unser Porterhouse Steak in den Bratenkorb in die indirekte Zone. Dort lassen wir das Fleisch bei zirka 100 Grad, 90 Minuten lang ziehen. REZEPT: Mehr Videos mit Grillmeister Marc Balduan bekommst du bei “Hack'n'Roll“ auf : ,330,0/Chefkoch/?utm_medium=beschreibungslink&utm_source=youtube&utm_campaign=rezept-info Gutes Gelingen und guten Appeti

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