REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.
How exactly do you dry age a steak? If I leave anything sitting around my house for a month I can guarantee it will be covered with green stuff and wll most likely kill me.
I'd like to dry-age a steak, cook it, feed it to the dog (maybe the cat), and if he survives try it myself.
What's the process?
REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.
REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.
How exactly do you dry age a steak? If I leave anything sitting around my house for a month I can guarantee it will be covered with green stuff and wll most likely kill me.
I'd like to dry-age a steak, cook it, feed it to the dog (maybe the cat), and if he survives try it myself.
What's the process?
Depending on my brewing schedule and lagering fridge availability I will likely pick up a top loin roast and begin aging before too long. If I do (and I remember) I will take pictures of the process and can put together something to post and show some good NY strips cut off it and grilling .
I didn't back read before I responded and didn't realize there was much interest. So, read my post above for the gist of things. One of the critical things is that if you are dry aging you want to go 3 weeks minimum (I love Alton, but I completely disagree with him...or at least what I have learned from research disagrees with him and so does my relatively limited home experience as my initial attempt to dry age a rib roast for 10 days left no noticeable change in flavor to me. So, if you are doing things like the a good steakhouse you are going for one to three months. This means that you will have growth on the meat exterior that will need cut away making a single steak completely impracticable and I believe it would dry out too much before you got the benefit of the aging.
Depending on my brewing schedule and lagering fridge availability I will likely pick up a top loin roast and begin aging before too long. If I do (and I remember) I will take pictures of the process and can put together something to post and show some good NY strips cut off it and grilling .
And in case anyone is not aware of it, in the US, there is not such thing as Kobe steak. This beef comes from Japan and unless you fly it in yourself it is NOT worth the inflation to buy 'Kobe' beef outside of Japan. Much like Chilean Sea Bass. Good luck finding the real thing.
Actually that's not entirely accurate. There IS such thing as American Style Kobe Beef. It's a crossbreed of Japanese Waygu brought in and bred with Angus. There's also Australian Wagyu being imported as well.
I haven't tried either, the prices like the Japanese version just doesn't seem worth it.
Morton's Double Cut Fillet is pretty bangin too, but it better be for 60 bucks.
My apologies Revvy. I was operating off of dated information. Back in 2012 the FDA overturned their ban on Japanese beef. Prior to then you could not get real Japanese Kobe anywhere. Even with this overturning of the ban, there is still very very little actual kobe that is imported and it only goes to the really top tier restaurants.
The part I was stressing though, is that the US does not recognize Japan's trademarks, and as a result restaurants can call any old cut of beef Kobe. Blends are another option, but I vaguely remember hearing around the same time as I heard of the ban that the Japanese were highly protective of their stock and that they wouldnt share the strains at all. Don't quote me on that though.
Of course with all this talk I really want a steak.
Last I checked, Japan doesn't even export Kobe. American "Kobe" is really just Wagyu.
Last I checked, Japan doesn't even export Kobe. American "Kobe" is really just Wagyu.
For a single steak, Altons method will work, though you really do not want to dry for more than 3 days. Dries out too much then the remaining fat renders really fast and you get huge flameups. I did notice some flavor difference and just left the crust on. I do feel you on the longer time needed for an uncut roast.
My preferences are definitely Porterhouse/T-Bone then Ribeye (best part is the highly fatty marbled edge) and Strip. Salt and pepper only on a good cut. Marbling is a must. Costco usually can be counted on to find good 1.5-2.5 inch thick beautifully marbled steaks.
How do you get (cook) ribeye so tender that you can cut it with a fork? Oh, never mind, I just realized it was Kobe beef. I have always wanted to try it.
Speaking of which, ribeye is $6/lb here today so I'm picking up a ton. Steak tonight!
Totally worth it. My mom gave me some expensive local bleu cheese and we caramelized it over the top last night. Fantastic.
I had Kobe once in NYC. It was an extremely fancy work dinner. I didn't even want to order it, but was goaded into doing it by the person who took me to dinner. I wasn't paying. The steak was $200.
It was good, but not $200 good.
Low fat ground beef doesn't hold together properly- plus you need that fat for flavor. Fat% does not indicate quality, just different applications.
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