Dry Aged Porterhouse Steak from The Capital Grille features a perfectly marbled, tender cut of beef aged for 28 days to enhance deep, savory flavors, seared to a juicy medium-rare with a caramelized crust, and served with a side of garlic mashed potatoes and sauteed seasonal vegetables for a rich and satisfying dining experience.
Equipments
- Refrigerator (for aging and storing steak)
- Butcher knife
- Cutting board
- Cast iron skillet or grill pan
- Tongs
- Meat thermometer
- Oven
- Mixing bowl (for mashed potatoes)
- Potato masher or ricer
- Saucepan (for boiling potatoes)
- Garlic press
- Sauté pan (for vegetables)
- Spatula or wooden spoon
- Serving platter
- Serving bowls or plates
Ingredients
- 2 lb (900g) porterhouse steak (prime grade, bone-in)
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 cloves garlic
- Salt (for potatoes and boiling water)
- Fresh chives (optional, for garnish)
- Seasonal vegetables (e.g., asparagus, carrots, green beans)
- 2 tablespoons olive oil or unsalted butter (for sautéing vegetables)
- Fresh parsley (optional, for garnish)
Using a prime grade, bone-in porterhouse steak is essential to replicate the rich flavor and tenderness of The Capital Grille's dry-aged steak. Proper seasoning with kosher salt and freshly ground black pepper enhances the natural beef flavors without overpowering them. Fresh garlic and unsalted butter are key for creamy mashed potatoes, while selecting seasonal vegetables like asparagus or carrots ensures freshness and vibrant taste. Maintaining the steak's juiciness requires precise cooking tools, such as a cast iron skillet and meat thermometer, to achieve the perfect medium-rare sear. Your copycat Dry Aged Porterhouse Steak from The Capital Grille will impress with its tender texture and balanced, savory notes when prepared with care and quality ingredients.
Instructions
- **Dry Aged Porterhouse Steak Capital Grille Style: Instructions**
- Pat porterhouse steak dry with paper towels.
- Generously season steak on both sides with kosher salt and freshly ground black pepper.
- Let steak sit at room temperature for 30-45 minutes.
- Preheat oven to 450°F (232°C).
- Heat cast iron skillet or grill pan over high heat until smoking hot.
- Lightly brush steak with olive oil.
- Sear steak for 2-3 minutes per side until a deep brown crust forms.
- Insert meat thermometer into thickest part of steak.
- Transfer skillet with steak to preheated oven.
- Roast 6-10 minutes or until internal temperature reaches 130°F (54°C) for medium-rare.
- Remove steak from oven and tent with foil; rest for 10 minutes.
- **Garlic Mashed Potatoes Instructions**
- Peel and quarter russet potatoes.
- Place potatoes in saucepan, cover with cold salted water.
- Bring to a boil; cook until fork-tender, about 15-20 minutes.
- Drain potatoes and return to pan.
- Mash with potato masher or ricer.
- Crush or press garlic cloves; add to potatoes.
- Add unsalted butter and heavy cream; mix until smooth and creamy.
- Season with salt to taste.
- Garnish with chopped fresh chives (optional).
- **Sautéed Seasonal Vegetables Instructions**
- Wash and trim vegetables (asparagus, carrots, green beans).
- Heat olive oil or butter in sauté pan over medium-high heat.
- Add vegetables; season with salt and pepper.
- Sauté 3-5 minutes until tender-crisp.
- Garnish with chopped fresh parsley (optional).
- **To Serve**
- Slice steak if desired; arrange on serving platter.
- Serve with garlic mashed potatoes and sautéed vegetables on the side.
- Enjoy.
Substitution
Dry Aged Porterhouse Steak from The Capital Grille copycat menu uses a 28-day aged prime porterhouse to replicate the rich flavor and tender texture of the original. If dry aging at home isn't possible, you can substitute with a high-quality USDA Prime porterhouse and marinate it overnight to enhance flavor depth. When searing, a cast iron skillet or grill pan ensures a well-developed caramelized crust; avoid overcrowding the pan to maintain high heat. Your meat thermometer is essential for achieving the ideal medium-rare temperature of 130-135degF (54-57degC) to preserve juiciness. For garlic mashed potatoes, using a potato ricer yields a smoother texture, but a masher works well as a convenient alternative.
Tips
Ensure your porterhouse steak is truly dry before seasoning to achieve the perfect crust when searing. Use a reliable meat thermometer to avoid overcooking; aim for 130degF (54degC) internal temperature for medium-rare doneness. When making garlic mashed potatoes, drain well to prevent watery texture, and mash immediately for smooth creaminess. Saute seasonal vegetables until tender-crisp, preserving their natural color and nutrients for an appealing presentation and better taste.
Nutritions
The Dry Aged Porterhouse Steak from The Capital Grille provides a high-protein meal rich in essential amino acids, with the 28-day aging process intensifying its savory flavor and tenderness. A 2 lb porterhouse delivers significant amounts of iron, zinc, and vitamin B12, crucial for energy metabolism and immune function. The garlic mashed potatoes contribute carbohydrates and potassium, while the heavy cream and butter add healthy fats and calories to fuel your body. Seasonal vegetables offer dietary fiber, vitamins A and C, and antioxidants, supporting digestion and overall health in your balanced steak dinner.
Storage
Store your dry aged porterhouse steak in the refrigerator at a consistent temperature between 34degF and 38degF (1degC to 3degC) wrapped loosely in butcher paper or a breathable cloth to maintain optimal moisture and air circulation. Keep the steak on a tray or plate to catch any drippings and place it on the lowest shelf, away from other foods to prevent cross-contamination. For leftovers, tightly wrap the cooked steak in aluminum foil or airtight containers and refrigerate, consuming within 3 to 4 days for best flavor and safety.
Variation or Alternatives
For a variation, try substituting the porterhouse steak with a dry-aged ribeye to introduce a richer marbling profile and slightly different flavor complexity. Swap garlic mashed potatoes for a creamy cauliflower mash to add a lighter, lower-carb option while maintaining a smooth texture. Instead of sauteing, roasting the seasonal vegetables with a drizzle of balsamic vinegar intensifies their natural sweetness and adds depth. You can also finish the steak with a compound herb butter or a drizzle of chimichurri sauce to elevate taste and presentation.
Allergies
Your Dry Aged Porterhouse Steak meal contains dairy from the unsalted butter and heavy cream used in the garlic mashed potatoes, which may trigger allergic reactions in individuals with lactose intolerance or milk allergies. The dish also includes garlic and seasonal vegetables that could cause sensitivities in some people. Cross-contamination with other allergens is possible in restaurant settings, so informing your server about any food allergies is important.
Why this recipe?
The Dry Aged Porterhouse Steak from The Capital Grille is prized for its exceptional flavor, achieved through a meticulous dry-aging process that concentrates the meat's natural taste and tenderness. Its perfect balance of a tender filet mignon on one side and flavorful strip steak on the other makes it a unique and satisfying choice for steak enthusiasts. You can recreate this culinary masterpiece at home, savoring the rich, bold flavors and impressive texture that define this signature dish. Crafting your own copycat version allows you to enjoy a premium steakhouse experience tailored to your preferences.