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Started By
Message
Fleming's has a dry aged steak (Updated with pics)
Posted on 7/22/14 at 1:53 pm
Posted on 7/22/14 at 1:53 pm
My wife and I go to Fleming's every year for our anniversary. We are going this Friday night. I just checked their menu to see what has changed and they now have a dry aged strip for $56. I think I'm gonna try it. I never had a dry aged steak. How are they for anyone who has had one? I normally get the strip topped with crabmeat.
I'll get the dry aged strip and report back on Saturday.
ETA: I went to Fleming's Friday and got the dry aged steak. It was delicious. I always have some steak left over everytime I go, but I ate the whole thing.
I got dessert too.
I'll get the dry aged strip and report back on Saturday.
ETA: I went to Fleming's Friday and got the dry aged steak. It was delicious. I always have some steak left over everytime I go, but I ate the whole thing.
I got dessert too.
This post was edited on 7/28/14 at 10:15 am
7
Posted on 7/22/14 at 1:57 pm to Commandeaux
Posted on 7/22/14 at 2:18 pm to Commandeaux
I've had the 45 day at Ruffinos and a 30 day at Gallager's. Both were really really good.
Posted on 7/22/14 at 2:31 pm to Commandeaux
quote:
I never had a dry aged steak.
Can't speak for the ones at Fleming's, but I am a convert. Dry aging provides a wonderful aroma and flavor to a good steak.
Posted on 7/22/14 at 4:03 pm to Commandeaux
quote:
I never had a dry aged steak. How are they for anyone who has had one?
Depends on length of dry-aging. Anything less than 30 days, and you probably won't notice much difference. 4 weeks seems to be the magic amount of time when most people can appreciate the difference. 45 days is the most preferred amount of dry aging. Some people like less, some don't like it at all, and some people like it dry-aged longer. If you dry age much longer than 45 days, the steak begins to take on much stronger flavors, often described as blue-cheese like flavors. Some people really dig these strong flavors.
Posted on 7/22/14 at 4:12 pm to Commandeaux
I actually went there last month for my anniversary, and had the Porcini Rubbed Filet- Med/Rare...that was hands down one of the top 3 steaks I've ever had (not saying I'm a consoeur or anything)
Posted on 7/23/14 at 8:10 am to Commandeaux
Went last night, and I got the dry-aged ribeye. It was a good thick cut, but hardly any lip left which I'm sure was cut off after aging. The flavor was awesome though, one of the best steaks I can remember.
I usually get medium rare steaks, but went rare plus at the recommendation of the waiter who said that the dry aged cuts tend to be a little more dry (duh) than normal ones, and it was just right for me. Still plenty juicy, and not undercooked at all.
I usually get medium rare steaks, but went rare plus at the recommendation of the waiter who said that the dry aged cuts tend to be a little more dry (duh) than normal ones, and it was just right for me. Still plenty juicy, and not undercooked at all.
Posted on 7/23/14 at 9:53 am to LSUBoo
Now I really cant wait til Friday.
Posted on 7/28/14 at 10:09 am to Commandeaux
Bump
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