Dry Aged Strip Steak

TomM24

My Bride of 24 years came home with a dry aged strip steak tonight. I've never cooked dry aged beef so I was eggcited. I didn't eggspect to be egging tonight as she just got back from CA and a canceled American flight at 7:00 am. I had about a half a load of lump left but got the egg up to 600 for the sear. Here's the Eggshot

Wrapped and seasoned with Penzeys Chicago Steak Seasoning. It was good but I was disapppointed. Not all that much different from a regular Wegmans Strip Steak

lowercasebill

i am sorry to hear that... but your wife is home and she was thinking of you!!!! i agree the wegmans choice strips are tasty and dependable. something for us to do this weekend. the wegmans grill mark challenge.


this is wegmans dry aged prime rib

Jeffersonian

Good-looking beef there, both of ya. I know there's more expensive beef out there, but I'll always choose a strip over just about anything else.

TomM24

I love a challenge but what are the rules? Recently I have trying to get perfect squares but I think your diamonds look better. What is the Eggcensus? I like cross hatches without a center bar. On yours I thinking the right one looks the best. Man we have too much free time. We have a Wagyu steak in the freezer waiting to get Trexed. I think its time for a throw down. You can set the deadline. I'll be Egging the Wagyu.

lowercasebill

i like the diamonds too, wish i had noticed how much better that one looked and only posted that. i have a funeral and the boys have stuff to do this weekend . cook the waygu post and post the pics and maybe next weekend we can get wegmans strips . cook one square and one diamond each and post pics and have some fun .
bill

HungryMan

Looks like a ribeye to me.

stike

strip steak benefits the least from aging, since it's got less fat. you rarely see tenderloin aged, for example. almost no fat at all. you'll get some flavor from the enzymes in the beef, but most flavorcomes from fat.

i would refrain from using any seasonings other than salt, and forego bacon wrapping (if that's what you meant). aging is a subtle flavor. it's there, but it takes a few times to find it.

you started with thecut which has the least pronounced flavor change, and then the bacon and seasoning pretty much cover it up.

try a rib eye, next time.

also, 7, 14, 21, 45 days make for big differences in flavor. i wouldn't bother with a 14 day aged piece of beef, for example. it's firmer, but it's not going to have as much flavor as a 45 day.

here's a 45 day strip steak.



doesn't look much different than a regular strip, only denser, right?

heres' a rib eye, though. HUGE difference. also 45 days.

stike

that's what i thought, but i'll take him at his word!
:silly:

TomM24

It does look like a Rib Eye but it was labeled a strip. No indication of how long it was aged. The wrapping was with aluminum foil during the rest not bacon.

Unknown

Stike, do you age your own or do you have a local place that will age that long?

stike

i used to try to age, but this stuff is prime grade to begin with, aged 45 days, and still under $20 a pound. i never see prime for sale fresh up here, but have paid $17 a pound for top-choice. so from my perspective, the dry-aged stuff i get is costing me $2 a pound more than the 'best' steak i can buy at my local butcher.

so i just buy a rib eye whenever i get the hankering, rather than bother aging any more.

plus, we've learned that we really only need to split a single rib eye between us. the dry aged stuff is much haeavier (denser), and one steak feeds us fine.