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Started By
Message
Dry aged steaks - yay or nay?
Posted on 7/30/15 at 8:57 am
Posted on 7/30/15 at 8:57 am
This isn't a DIY thread as we've seen in the past.
I've eaten dry aged steaks at some of the nation's best steak houses and I don't get it. 40 day, 55 day, 65 day it doesn't matter. I've tried them 4 or 5 times just to see if it was the particular cow, cut, or cook, but I'm usually left disappointed and I just don't see it being "extra" tender. No more trying from me.
What's the consensus around here? Yay/Nay?
I've eaten dry aged steaks at some of the nation's best steak houses and I don't get it. 40 day, 55 day, 65 day it doesn't matter. I've tried them 4 or 5 times just to see if it was the particular cow, cut, or cook, but I'm usually left disappointed and I just don't see it being "extra" tender. No more trying from me.
What's the consensus around here? Yay/Nay?
7
Posted on 7/30/15 at 9:03 am to LSUAfro
Same here. Not a fan at all. I would like to try some wet aged steaks and see if I like them better.
Posted on 7/30/15 at 9:07 am to LSUAfro
I had the Mishima aged ribeye at Chicago Chop House and the difference was noticeable. It was simply the most tender, juicy, and flavorful piece of meat I've ever had. My SO had the regular filet and the difference was obvious. Her mother had the standard dry aged filet. All 3 were different, but the standard dry aged was only slightly different from the regular, but the Mishima was in another realm of awesome.
Posted on 7/30/15 at 9:21 am to brodeo
quote:
I had the Mishima aged ribeye at Chicago Chop House and the difference was noticeable
The Mishima is a certain type of cattle. Never had it, but good idea for a steakhouse stop next time in Chicago. Good atmosphere?
Posted on 7/30/15 at 9:26 am to LSUAfro
quote:
I've tried them 4 or 5 times just to see if it was the particular cow, cut, or cook, but I'm usually left disappointed and I just don't see it being "extra" tender.
After a certain point, it is not about tenderness, it is about concentration of flavor. A 28 day aged ribeye is about the best steak I've ever had. 72 day aged ribeye I had in Chicago was the biggest disappointment I've had in a steak.
Posted on 7/30/15 at 9:30 am to LSUAfro
quote:
The Mishima is a certain type of cattle. Never had it, but good idea for a steakhouse stop next time in Chicago. Good atmosphere?
Excellent. Very "old school". Very expensive, though.
Posted on 7/30/15 at 9:32 am to Motorboat
quote:I did the 65 day at David Burke's Primehouse and felt the same way.
72 day aged ribeye I had in Chicago was the biggest disappointment I've had in a steak.
Posted on 7/30/15 at 9:34 am to LSUAfro
quote:
What's the consensus around here? Yay/Nay?
I don't see why you wouldn't love something like this
Posted on 7/30/15 at 9:50 am to brodeo
quote:
I had the Mishima aged ribeye at Chicago Chop House and the difference was noticeable. It was simply the most tender, juicy, and flavorful piece of meat I've ever had
I had the Mishima aged tomahawk ribeye after the marathon there and it was amazing. 
This post was edited on 7/30/15 at 9:51 am
Posted on 7/30/15 at 9:53 am to brodeo
quote:
Very "old school"
The way I like my steak houses.
Posted on 7/30/15 at 9:54 am to MillerMan
quote:You about to hit somebody with that?
I had the Mishima aged tomahawk ribeye after the marathon there and it was amazing.
Posted on 7/30/15 at 10:07 am to LSUAfro
have to sous vide them to get the best flavour
Posted on 7/30/15 at 10:17 am to LSUAfro
They probably didn't stick it in the microwave first. Bet that was the problem.
Posted on 7/30/15 at 10:17 am to MillerMan
You wore your finishers medal out to dinner that night??
Posted on 7/30/15 at 10:20 am to ragincajun03
quote:
You wore your finishers medal out to dinner that night??
There were multiple people at the Chop House with theirs on that night, I've seen the same in NYC and Houston when I have been in town for those. Its not that strange.
Posted on 7/30/15 at 10:22 am to MillerMan
Cool. Guess I just haven't really seen that much.
Congrats on the 26-2 and the tomahawk.
Congrats on the 26-2 and the tomahawk.
Posted on 7/30/15 at 10:58 am to LSUAfro
I posted about this a while back...
My local HEB now ages steaks, so I decided to do a side by side of 20 day dry aged vs. non dry aged. Both were 16oz ribeyes with similar cuts, from the same local farm, and prime. I grilled them both the exact same way/time.
The dry aged tasted much better than the non dry aged. We were both pretty amazed at how much better the dry-aged ribeye tasted. My wife didn't even finish her part of the non-dry aged ribeye...I finished it, because it was still a damn good steak.
My local HEB now ages steaks, so I decided to do a side by side of 20 day dry aged vs. non dry aged. Both were 16oz ribeyes with similar cuts, from the same local farm, and prime. I grilled them both the exact same way/time.
The dry aged tasted much better than the non dry aged. We were both pretty amazed at how much better the dry-aged ribeye tasted. My wife didn't even finish her part of the non-dry aged ribeye...I finished it, because it was still a damn good steak.
Posted on 7/30/15 at 11:04 am to TheChosenOne
quote:
My local HEB now ages steaks
Which one?
Posted on 7/30/15 at 11:50 am to MillerMan
quote:
My local HEB now ages steaks
Which one?
I've seen aged prime ribeyes at the Buffalo Speedway location. Haven't tried them yet.
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