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Dry Aged Tomahawk

Wanasmoke
Wanasmoke Posts: 388
in EggHead Forum
Dry aged beauty in the case.... had to try one!  Worth the expense? I was going to find out. Reverse sear to 100 IT then cast iron to finish. A little chive butter while it rested.

This was a different steak experience- really concentrated beef flavor. It was grass fed which probably had something to do with that.  That fat too was so rich tasting. At 35 bucks per pound this will not be a go to.... but a treat nonetheless!


LBGE in Elm Grove, WI
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Comments

  • fruitguy
    fruitguy Posts: 303
    Just amazing 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    That is a beautiful sight right there.
    Both 100% grass fed (not grain finished) and dry age have their own unique tastes. Each one can put some people off. Combined even more people. If you like them both, I bet that was a fantastic meal. 

    I would have loved it. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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