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Started By
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hear hear for alton brown's fridge-aged steaks!
Posted on 3/20/12 at 12:17 pm
Posted on 3/20/12 at 12:17 pm
i'm spoiled now. i cant eat steaks fresh from the store, i have to leave them out on a plate in the fridge at least 2-3 days until they dry up and turn dark red.
they may look like shite..but they taste DELICIOUS. if you haven't ever dry aged steaks in your fridge..i highly recommend it if you deal with how the steaks look when you throw them on the grill.
they may look like shite..but they taste DELICIOUS. if you haven't ever dry aged steaks in your fridge..i highly recommend it if you deal with how the steaks look when you throw them on the grill.
9
Posted on 3/20/12 at 12:18 pm to CAD703X
How does it affecting the cooking process?
What about flavor wise?
What about flavor wise?
Posted on 3/20/12 at 12:23 pm to OBUDan
quote:
How does it affecting the cooking process?
excellent question! it dramatically reduces cooking time. i always go rare and found only 1-2 minutes on each side would cause the steak to be medium so you gotta watch it carefully when you cook it.
quote:
What about flavor wise?
its a dramatic difference. the first time i was a little put-off because i wasn't expecting such an intense flavor..but its very good. i don't normally use any seasoning (even salt) on my steaks when i grill them, but i've found rubbing tarragon into these dry-aged steaks provides a fantastic finish to flavor.
so in short, you have to try this a couple of times IMO to get used to the taste..its very intense and so the first time you might not jump and down about how delicious it is.
eta - one more note; i only do this with ribeye steaks and the 'fatty' area around the eye itself is simply out of this world when you've aged it a bit...super tender as well. so take this with a grain of salt if you are trying a different cut of meat because i've only done this with a ribeye.
This post was edited on 3/20/12 at 12:25 pm
Posted on 3/20/12 at 12:23 pm to CAD703X
did you start the dry aged steak thread awhile back that went on for 20+ pages or something around that length?
Posted on 3/20/12 at 12:26 pm to Jones
quote:
did you start the dry aged steak thread awhile back that went on for 20+ pages or something around that length?
guilty.
that was also around the same number of days i aged that first batch.
i dont have the time, room in my fridge, or patience to leave them that long but 2-3 days makes a ton of difference in the meat. This post was edited on 3/20/12 at 12:27 pm
Posted on 3/20/12 at 12:28 pm to CAD703X
link the thread please 
Posted on 3/20/12 at 12:32 pm to Jones
quote:
link the thread please
i'll have to dig for it..that thread was 7 kinds of awesome...hold on.
Posted on 3/20/12 at 12:37 pm to CAD703X
locked WTF!!!!
yea that thread was awesome
yea that thread was awesome
Posted on 3/20/12 at 12:37 pm to CAD703X
Are you going to post pics of steaks with green stuff on them again?
Posted on 3/20/12 at 12:38 pm to Gris Gris
quote:cast your eyes skyward in this thread
Gris Gris
Posted on 3/20/12 at 12:48 pm to CAD703X
It can't be that good if you need to adjust to the flavors to eventually like it.
Posted on 3/20/12 at 12:50 pm to Lester Earl
because no one ever adjusts the flavors of food they eat
Posted on 3/20/12 at 12:53 pm to CAD703X
So how did you do it?
Posted on 3/20/12 at 12:57 pm to Jones
Has there been a food that you have tried in your adult life that was "meh" the first time but delicious the 10th time after you finally "adjusted" to it?
CAD is also a man who's taste buds tell him a steak is better without salt. Can't trust him when it comes to beef.
CAD is also a man who's taste buds tell him a steak is better without salt. Can't trust him when it comes to beef.
Posted on 3/20/12 at 12:59 pm to Lester Earl
quote:
Has there been a food that you have tried in your adult life that was "meh" the first time but delicious the 10th time after you finally "adjusted" to it?
Uni comes to mind. I don't think anyone is thrilled with it on their first go, but now I order it every chance.
Posted on 3/20/12 at 1:02 pm to CAD703X
quote:
cast your eyes skyward in this thread
Nah, I wouldn't miss it for the world! Always enjoy your posts even the ones with green stuff.
Posted on 3/20/12 at 1:03 pm to Lester Earl
yeah, if his goal was to sell me on this steak he did a poor job. I almost thought this was some joke I wasn't getting. Odd thread.
This post was edited on 3/20/12 at 1:04 pm
Posted on 3/20/12 at 1:03 pm to Degas
I knew the exotic foods would pour in 
Posted on 3/20/12 at 1:03 pm to Jones
quote:
because no one ever adjusts the flavors of food they eat
No shite. Throw away salt and spice, retard. there is a reason it was the world's exchange.
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