Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Steak

Took the wife out for "date night"  to the only place in town that can make a better steak than I can.   My gawd when I stuck the fork in to cut the steak it just sank in.  I would love to fine out how they do it.  Ivans of salisbury.  It's expensive but worth every penny!
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Comments

  • find that is

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  • RRPRRP Posts: 15,600
    You didn't mention taste so I assume it wasn't due to being dry aged so there are two possible reasons...they use prime or they either tenderize their steaks themselves or buy them that way. With my JAACARD I can make choice steaks as tender as prime and if I didn't tell you you wouldn't know the difference!
    Ron
    Dunlap, IL
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  • I do know they age their steaks, whatever that means..but they are tender and wonderful taste.  They WILL NOT cook a steak more than medium.

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  • KoskoKosko Posts: 535
    Who would eat a steak more than medium?
    Peachtree City, Ga Large BGE
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  • RRPRRP Posts: 15,600
    edited September 2013
    bucky925 said:
    I do know they age their steaks, whatever that means..but they are tender and wonderful taste.  They WILL NOT cook a steak more than medium.

    Well then that is probably the answer though typically somewhere on the menu in fine print at least they will have advised you that their meat is dry aged and that is why they will not cook beyond medium at most! Dry aging enhances the beefiness and tenderizes the meat by typically getting rid of tasteless water in the meat cells by aging it. I personally dry age large sub-primals of beef weighting anywhere from 10 to 18 pounds for 35, 45 and even 60 days. You will be surprised how much better your aged steaks taste at home and saving a bunch of money doing them yourself. BTW I use UMAi Dry Bags myself.
    Ron
    Dunlap, IL
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