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1
Salt steaks well on all sides and let sit at room temperature 30 minutes to an hour.
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2
Meanwhile, preheat oven to 350u00b0. Heat a grill to high (600u00b0 to 650u00b0). If using a charcoal grill, prepare a bed of coals on half of firegrate (3 1/2 to 4 in. thick, from 1 heaping chimney of ash-covered coals; Alfred's uses mesquite hardwood coals); leave rest of grate clear. Set cooking grate in place. Heat it at least 5 minutes, covered, with lid and bottom vents open. If using gas, preheat grill with all burners on high 20 minutes.
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3
Blot steaks dry and rub with canola oil. Put on a rimmed baking pan. Set a wire rack in a second baking pan and take both pans out to the grill, along with long grilling tongs.
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4
Grilling 1 or 2 steaks at a time, sear over direct heat just until meat releases from grate, about 30 seconds. Turn and grill 30 seconds, then keep turning and grilling in 30-second bursts, including on bone side, until all sides are evenly browned, 4 to 5 minutes total. If fire flares up, move steaks to a cooler area for a moment. Lay steaks on rack in baking pan as they're done, then take inside. Keep grills going (close top and bottom vents halfway on charcoal grill to preserve heat).
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5
Slide steaks into the 350u00b0 oven. Roast until an instant-read thermometer registers 120u00b0, about 25 minutes for porterhouse, 20 minutes for rib-eye, and 10 to 12 minutes for filet mignon.
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6
To finish steaks, grill over high heat on all sides, turning every 30 seconds or so, until crusty and deeply browned and porterhouse registers 125u00b0 in center for medium-rare, about 5 minutes (it will keep cooking off the heat). Grill rib-eye and tenderloins to 125u00b0 to 130u00b0, about 5 minutes. Lift to a large cutting board as done.
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7
Let steaks rest 10 minutes. Cut filet mignons thickly crosswise. Slice porterhouse and rib-eye from bones, then cut meat thickly crosswise and reassemble with bone. Drizzle steaks with olive oil and sprinkle with sea salt. Serve with horseradish sauce and/or bearnaise sauce.
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8
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9
supplies Alfred's with dry-aged and fresh beef; they also sell online to individuals.
