Ever had a dry-aged steak?

[TickTockMan]

Can you taste a difference?

 

[fabulouslyghetto]

sounds saditty.

 

[Cormac135]

Nah, sounds expensive, I'll stick to the rump steaks.

 

[ShadowCat]

No idea how they even do this.

 

[Harke the Boeotarch]

Never seen em here. Must be an American thing.

 

[unloadonme]

Never seen em here. Must be an American thing.

Ditto. I do like my meat well hung though.

 

[Vannie]

It's all about the elevation and intensifying the flavor.

Think of an aged shard of parmesan cheese in your mouth or even a extra sharp crumbly cheddar.


Or an aged sun dried tomato how delicious and intense the tomato flavor is.

Or a good prosciutto or salami. All these things are dried and aged for flavor development.

A dry aged steak is no different. Cuts of beef are allowed to dry out a bit in a temperature controlled environment.

Also when you cook that dry aged steak it will get a better sear and have a delicious exterior crust with intense beef flavor.


That's known as the Maillard reaction.

All about the flavor baby.

I've had a few good dry aged NY strip steaks at Peter Lugers in Brooklyn.

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And yes you can taste the difference if a steak is aged properly.

 

[rareboy]

All the time and they are great.

We love our butcher....of course you are going to pay more. You are going to pay the price as though the steak still had all the moisture in it.

 

[PrinceCory]

I had never heard of a dry-aged steak.

 

[TickTockMan]

I had never heard of a dry-aged steak.

There is also wet aging. Both are suppose to bring out flavor. I have never tried either, but I hear there is a big up charge for either.

 

[NotHardUp1]

It's all about the elevation and intensifying the flavor.

Think of an aged shard of parmesan cheese in your mouth or even a extra sharp crumbly cheddar.

I found an old slice of parmesan in my cheese drawer, one I had never opened but had kept for many months. As I made a homemade pizza a couple of months ago, I pulled out this dried shard and grated it on a microplane, and added it to the top of the pizza at the end.

It . . . was . . . astoundingly good.

As to the steak, I'm aging some ribeyes right now. They are about four weeks in.

 

[Vannie]

I found an old slice of parmesan in my cheese drawer, one I had never opened but had kept for many months. As I made a homemade pizza a couple of months ago, I pulled out this dried shard and grated it on a microplane, and added it to the top of the pizza at the end.

It . . . was . . . astoundingly good.

As to the steak, I'm aging some ribeyes right now. They are about four weeks in.

I will send you my callous shavings next time

My Nephew and his wife have become quite the artisans with bread and pizza making. They send me lots of pictures.

Never have I ever aged my own steaks. But that ribeye sounds good.

 

[Kahaih]

. . . .

Think of an aged shard of parmesan cheese in your mouth or even a extra sharp crumbly cheddar.

. . . .

I fell for that line once. Never again!

 

[NotHardUp1]

I will send you my callous shavings next time

OK, but I haven't quite worked up to navel lint, so don't go overboard.