Dry Aged Beef - Do you think it's worth it?
When my best friend and room mate bought his new grill, he said he'd like to try a Dry Aged steak.
Lucky for us, the local NOVA Wegmans has a small selection of Dry Aged cuts, and we bought a Dry Aged Rib Eye steak to test out on the new grill.
The end result was so much better then I expected, though my room mate though it could have been more tender.
The steak was simply the best steak I've ever had at home, and one of the best steaks I've had ever. We will most certainly do this again.
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7 Comments:
I think it's worth it, but my budget only allows it as a once-in-a-while treat. Then again, I take pleasure in occasionally indulging in things like dry-aged meat, real balsamic vinegar, foie gras, etc.
I imagine "worth it" depends on how much you enjoy the experience!
Dominic
the zen kitchen
dvchurch at 9:25PM on 09/05/07
To me the difference is deliciously clear. It's not just the texture and tenderness, but the flavor's deep rich beefyness. And it's not really all that much more expensive unless you're going for the insanely high end stuff.
At the supermarket here in NYC, a choice rib eye will be about $15/lb, a prime dry aged rib eye from the butcher will be about $20 - $25/lb. So, for a 22oz steak, which is more than enough for two people, you're talking about a difference of about $10 - $15.
Yes, you could get two ordinary steaks for that price, but it's really not going to send you to the poorhouse, unless you eat massive steaks every day and you get addicted to prime dry aged and can't eat anything else, and you end up selling your first born son into indentured servitude, which would be totally understandable. I wouldn't blame you.
seyo at 10:39PM on 09/05/07
I think the key to a good steak is to get one from a ranch whose practices you trust. If you know who raised your steak and how -it will be delicious.
I feel that if you are going to buy a pricy steak it should be truly 'natural.' No hormones EVER, antibiotics only if the animal is sick and a sustainable operation. If you like the flavor that dry-aging imparts that is great, but if you find beef that is cleanly raised its flavor will already be better; dry aging will put it over the top.
Commodity beef that is dry aged is inferior to wet-aged natural beef and dry-aged natural beef can be life changing.
coolname at 12:34AM on 09/06/07
My brother was a butcher for a long time and said without question it improves the product.
In fact he would sell me cuts that he said were perfect but but because of the look your avaerage customer would not buy them due to a darker coloration.
I had filet tips quite often.
Stiv61 at 10:22AM on 09/06/07
Dry aging is definitely worthwhile for flavor as well as texture. Interestingly, aging beyond the usual 21-28 days actually improves things even more. Lobels sells beef aged 5+ weeks if you can stand their prices, and the "Master Butcher" at each Wholefoods will often custom age for you at slightly lower prices. I don't know the outside limit. Some claim that Peter Luger's ages for 6 weeks+.
gustoct at 12:54PM on 09/06/07
Six weeks is nothing, check this out. Madness, sheer delicious madness. Steak transmogrified into cheese... Some people try to play god and often succeed, just remember the story of Icarus.
You can dry age your own too, you know...
seyo at 1:16PM on 09/06/07
I've had dry aged ribeye on a few occasions and yes I did find myself in lust. But, as Coolname stated, opting for natural, organic beef is really the way to go. I've also discovered grass fed beef that is antibiotic & hormone free...now that is amazing good eats. I haven't experienced the dry aging of the grass fed yet...it's more pricy and I am still quite enthralled with the non-dry aged versions. In general, getting quality beef from a good source makes a world of difference. I now find that if I am served beef that is not of the quality I buy..I notice the difference.
Pawsinhand at 4:01PM on 09/06/07