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The steak challenge
Dfishel
Posts: 104
I'm doing a steak challenge tonight. I bought two different cuts of beef, ribeye and New York strip in three different qualities, prime(left), dry aged(center), and wagyu(right). I'm preparing them all the same, salt pepper and a little garlic.
I'll let y'all know how the finished product turns out.
I'll let y'all know how the finished product turns out.
Comments
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@little Steven, yes! I'm having a couple of people over tonight and we going to decide what's the best.
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Please post finished pics, good luck!LBGE 2013 Located in Savannah, Georgia
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I'll wager that the two on the far right of the picture with six steaks will win. BTW where do you live?
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Ill take the ribeye on the right. Thx!
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You forgot the Bone-In Ribeyes - I think that they would take the prize. Had a few last night!Milton, GA.
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@hungry joe - I live in Houston, TX.
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One more protein - lamb!
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I'm afraid they would only be a found memory by the time I made down there.
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OK, how long is the flight from Philly to Houston?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
From top to bottom - prime, wagyu, and 45 day dry age.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Dan, Dfshel, how did those beautiful pieces of protein taste? And which tasted best? Simple minds want to know :-P.Raleigh, NC
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Here's to the fine steer that gave it up for ya!Reed.
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Ok..here's our conclusion.
most tender: wagyu - NY Strip. This was an amazing piece of meat. It was more tender than the ribeye and had overall better flavor and texture.
most flavor: 45 day dry aged beef, Both the ribeye and strip had great flavor and texture. You could taste a cheese like note in the meat. Truly an amazing way of processing beef.
Prime beef is still hard to beat for three reasons. 1) tenderness 2) flavor 3) price. When you buy high quality prime beef, there's not much that will beat it. They're just great steaks and the marbling isn't far from wagyu.
The overall winer is....45 day dry aged beef. This was truly amazing, there were 6 people judging, and everyone had the same conclusion. The flavor was very rich and pronounced. You could really tell a difference in the meat's flavor and texture. The other two were tasty, but the only difference between wagyu and prime was the fat content. They have the same flavor with just slightly different textures due to the marbling.
We had a lot of fun doing this and highly recommend anyone trying it.
Have fun egg'in!!
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Thanks for doing this test... I've always thought that even choice grade will taste like heaven if it's cooked right over fire. Spending this much on good beef makes having a Thermapen a must have accessory.
Looks like you and your guests had a great meal no matter which cut or grade they were having!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That's a test I would like to take... What was your set up/temp/method?Charlotte, Michigan XL BGE
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@Dfishel-major points for investing the $$, time and effort to run and document your eggsperiment. I'm sure it was quite the event and your guest tasters really enjoyed themselves. Now to find the right SWMBO argument for the protracted dry-age adventure.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Superb! But dang it, I missed it - could have been over lickety split.
Where did you buy the meat from? Saw dry aged beef at Central Market yesterday, but didn't stop to check the details.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Did you find the dry aged cooked way faster?Dfishel said:Ok..here's our conclusion. most tender: wagyu - NY Strip. This was an amazing piece of meat. It was more tender than the ribeye and had overall better flavor and texture. most flavor: 45 day dry aged beef, Both the ribeye and strip had great flavor and texture. You could taste a cheese like note in the meat. Truly an amazing way of processing beef. Prime beef is still hard to beat for three reasons. 1) tenderness 2) flavor 3) price. When you buy high quality prime beef, there's not much that will beat it. They're just great steaks and the marbling isn't far from wagyu. The overall winer is....45 day dry aged beef. This was truly amazing, there were 6 people judging, and everyone had the same conclusion. The flavor was very rich and pronounced. You could really tell a difference in the meat's flavor and texture. The other two were tasty, but the only difference between wagyu and prime was the fat content. They have the same flavor with just slightly different textures due to the marbling. We had a lot of fun doing this and highly recommend anyone trying it. Have fun egg'in!!
Steve
Caledon, ON
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Prime strips are our favorite! They are a superb value and always turn out great!
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@caliking, I bought them yesterday afternoon at central market. I also get great stuff from Pete's Fine Meats.
What part of town do you live in? I live just south of Bellaire. -
I have cooked alot of steaks and that was one of the best I've read . always wanted to do a taste test thanks for your post!!
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@little Steven, they cooked at the same rate as the other steaks.
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How did you cook them?
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@Tomer, I got the egg to 800F and cooked them 2min each side or until internal temp is 130f.
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Being a big fan of dry aged beef that I age myself I just knew in my heart the 45 day dry aged had to be the best and your group proved it! Thanks!Re-gasketing America one yard at a time.
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@RRP, do you have a link on how to dry age beef at home.
http://m.youtube.com/watch?v=VQFxmAdyKcg&desktop_uri=%2Fwatch%3Fv%3DVQFxmAdyKcg
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