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Started By
Message
In Orange Beach this week and noticed dry aged ribeyes at Rouses
Posted on 5/10/24 at 1:06 pm
Posted on 5/10/24 at 1:06 pm
I am a big fan of dry aged beef, and they looked good, so I picked up a couple. Am I going to be pleased with them?
7
Posted on 5/10/24 at 1:13 pm to auwaterfowler
quote:
Am I going to be pleased with them?
Yes, but only if you get them to a perfect well done.
Get some steak sauce it will help with the old meat taste
Posted on 5/10/24 at 1:20 pm to auwaterfowler
Waiting for dry aging expert CAD703X to come in here and drop his knowledge.
Posted on 5/10/24 at 1:21 pm to Fun Bunch
quote:
Get some steak sauce it will help with the old meat taste
Ketchup, BAW!
Posted on 5/10/24 at 1:23 pm to Fun Bunch
quote:
Get some steak sauce it will help with the old meat taste
Gross! Ketchup only!
Edit: Dammit too late
This post was edited on 5/10/24 at 1:24 pm
Posted on 5/10/24 at 1:34 pm to Fun Bunch
I enjoy snarkiness, but I go to the OT board for it. Why is that same smartassery present here too? Aren’t people usually truly looking for info here??
Posted on 5/10/24 at 1:39 pm to auwaterfowler
You're asking a subjective question.
And if people tell you that you won't be pleased, what are going to do, throw them out?
And if people tell you that you won't be pleased, what are going to do, throw them out?
Posted on 5/10/24 at 1:42 pm to KosmoCramer
Just trying to accurately manage my expectations. Price was way lower than I would expect the pay for top-notch dry aged ribeye, so I’ve already got fairly low expectations.
Posted on 5/10/24 at 1:43 pm to auwaterfowler
quote:
Why is that same smartassery present here too?
Because the same people who post on the OT also post here
Posted on 5/10/24 at 1:47 pm to auwaterfowler
Do they have any twinges of green on them?
Posted on 5/10/24 at 2:04 pm to Epic Cajun
That is fair
Posted on 5/10/24 at 2:05 pm to KosmoCramer
quote:
Do they have any twinges of green on them?
No. Dark red meat and bright white fat.
Posted on 5/10/24 at 2:08 pm to auwaterfowler
Yes reverse sear Ave finish with compound butter and they are perfect. No sauce needed.
Posted on 5/10/24 at 2:38 pm to Fun Bunch
quote:
Yes, but only if you get them to a perfect well done.
Get some steak sauce it will help with the old meat taste
Trashy. Ketchup is the answer.
Posted on 5/10/24 at 4:46 pm to auwaterfowler
quote:
I am a big fan of dry aged beef, and they looked good, so I picked up a couple
What’d ya get em for price per pound?
Posted on 5/10/24 at 4:49 pm to Saskwatch
$19.99/lb. I cooked them and had one for a late lunch. Very good steak. Not a real strong dry aged flavor, but definitely worth $19.99/lb.
Posted on 5/10/24 at 6:15 pm to auwaterfowler
They call him Punchy Bunchie for a reason bub
Welcome to the show
Welcome to the show
Posted on 5/10/24 at 6:26 pm to auwaterfowler
Just be careful with the cooking. It cooks faster than regular steak.
Posted on 5/10/24 at 7:46 pm to auwaterfowler
quote:
Price was way lower than I would expect the pay for top-notch dry aged ribeye
Dry aged at Rouses means it is way past the sell by date
Posted on 5/10/24 at 7:55 pm to Fun Bunch
quote:
Am I going to be pleased with them? Yes, but only if you get them to a perfect well done. Get some steak sauce it will help with the old meat taste
LOL, dry aging steak is not that big of a deal. I am sure Rouses is fully capable to accomplish this.
I am not a fan tho.
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