Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Very interesting. My takeaway is buy one dry-aged steak to make tallow from then just buy prime grade and slather tallow on them. I would be completely transparent with all my consumers of said steak.
I recall hearing a few years ago about fish scams in restaurants. Apparently, most people don’t know a flounder from tilapia once it’s been cooked and garnished with all kinds of sauce and herbs.
Could it be that Guga stumbled onto something that we already know, the science of cooking steak.
First, the tilapia & flounder thing is no comparison, cuz loadin up tilapia with sauces etc., can change the fish to taste, but cannot change that tilapia is is a junk fish with a who knows what origin & how it’s raised. That’s documented.
But, the steak thing presented here. Does aging a steak sorta do the same thing as a marinade, very little. We know salt is the only thing to penetrate steak and whatever marinade or sauce just sits on “top”. So, maybe after you trim the inedible part of the aging process you are left with just a taste, “topical”, that can be acquired by aging tallow & slathering it on a seared steak & voila, Taste!
It may be deceptive, but again what is one after when we cook anything, taste. At least the steak isn’t polluted. This may be something fer ‘Ol Doc Blonder to consider.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I looked online to see if I could buy dry aged tallow. SRF has it for $36/lb. That’s a lot, it’s a lot less than the difference between aged and dry aged, and I would imagine a little goes a long way; maybe an ounce or so would do a couple steaks? Idk. I have a great source for high quality bleu cheese, I’ll try the compound butter first.
I don't have to worry about being scammed at a steakhouse, because I never order a dry aged steak.
That is because I dry age my own at home. Have been for years. Just order a 109 from your butcher and you're on the way. Set up a dorm fridge, or the equivalent, insert a fan for circulation, keep temp around 37*F, humidity is less important---anywhere between 50% and 80% is fine. My sweet spot is 35-37 days.
drobinson , in all due respect, you and many others dry age your steaks. The question that has been raised, is it worth all the time and effort? For now, only the Shadow knows.
I don’t dry age mine. I’d like to try it some day, but not enough that I would actually invest the time and money. But I am definitely picking up some quality bleu cheese and giving steak #2 a shot.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
At my old job, we dry aged cuts. Ranged from 30-60 days. It was fascinating to watch the progress. Would I presently do the process at home or purchase one? Probably not. But I gotta tell ya, the grind made from the trim was divine!! Made THE best burgers.
Set up a dorm fridge, or the equivalent, insert a fan for circulation, keep temp around 37*F, humidity is less important---anywhere between 50% and 80% is fine. My sweet spot is 35-37 days.
Comment