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re: Dry aged steaks - yay or nay?
Posted on 7/30/15 at 12:20 pm to TheChosenOne
Posted on 7/30/15 at 12:20 pm to TheChosenOne
quote:Maybe my problem is I'm going for the ultra dry aged steak. Never considered this. I guess I ignorantly assumed longer is better. TWSS.
My local HEB now ages steaks, so I decided to do a side by side of 20 day dry aged vs. non dry aged
I'll aim for the sub 30 day steak. If it sucks, that's it, I'm out.
2
Posted on 7/30/15 at 12:56 pm to TheChosenOne
quote:
My local HEB now ages steaks,
Unless I missed this at ours, I guess y'all finally got one.
Burbs: 23464
Loop: 1
Posted on 7/30/15 at 1:36 pm to GRTiger
Score one for the good guys...
San Felipe and Bunker Hill HEBs both have the dry aged steaks.
San Felipe and Bunker Hill HEBs both have the dry aged steaks.
Posted on 7/30/15 at 2:08 pm to LSUAfro
quote:
72 day aged ribeye I had in Chicago was the biggest disappointment I've had in a steak.
I did the 65 day at David Burke's Primehouse and felt the same way.
that's where I was. Must have been 65. Eh, what's a week at that point?
Posted on 7/30/15 at 3:50 pm to LSUAfro
quote:
I guess I ignorantly assumed longer is better. TWSS.
I'll aim for the sub 30 day steak. If it sucks, that's it, I'm out.
I had the 180 day aged steak at Carnevino in Vegas(thanks to a vendor
) and I wasn't a big fan. It was insanely tender, but had an earthy funkiness to it. It definitely wasn't worth the insane cost IMO.
Posted on 7/30/15 at 3:55 pm to Matisyeezy
y'all are always so mean
Posted on 7/30/15 at 4:28 pm to CAD703X
there's an heb in montrose at west alabama/mandell (there abouts) ...
Posted on 7/30/15 at 8:12 pm to tiderider
Rouses has dry aged streaks by the rack you buy and wait until ready. For some crazy reason it has been cheaper than buying the rack non aged. 10.50 a lb I believe
Posted on 7/30/15 at 10:10 pm to LSUAfro
quote:
72 day aged ribeye I had in Chicago was the biggest disappointment I've had in a steak.
I did the 65 day at David Burke's Primehouse and felt the same way.
Yeah that “hint of blue cheese" flavor they tell you about when you order it is actually "hint of roadkill with taint undertones"
Posted on 7/30/15 at 10:51 pm to Catman88
Calvins Market in bocage has good dry aged beef
Posted on 7/31/15 at 8:10 am to LSUAfro
quote:
I did the 65 day at David Burke's Primehouse and felt the same way.
I did also and it was a huge disappointment. I laughed the other day when it won best steakhouse in America on Travel channel.
Posted on 7/31/15 at 8:24 am to LSUAfro
quote:The rule of thumb is that 28 days is the maximum dry aging time to get the appropriate tenderness. Past that and the flavors begin to intensify. Some people really enjoy the added intensity, but others are uncomfortable with the unexpected flavors. Try and buy steaks aged no more than 28 days.
Maybe my problem is I'm going for the ultra dry aged steak. Never considered this. I guess I ignorantly assumed longer is better. TWSS. I'll aim for the sub 30 day steak. If it sucks, that's it, I'm out.
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