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21 Day Dry Aged Beef

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vidalia1
vidalia1 Posts: 7,092
edited November -1 in EggHead Forum
We have some friends coming over Sunday night for dinner. They insisted on bringing the meat. Nice friends, huh... :P

anyway they called last night and said they were going to get some 21 day dry aged beef... :)

does anyone have any helpful hints?

I was going to do the usual with a little EVOO & DP Raisin' the Steaks...sear and let rest...120 med rare (more rare than med)

I am already looking forward to dinner..any tips are appreciated...
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  • fishlessman
    fishlessman Posts: 32,749
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    i only use salt with those, dont want to hide the beef flavor. the only real difference is that they cook FASTER, so watch that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Hoss
    Hoss Posts: 14,600
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    A pinch of sea salt,a little fresh cracked pepper,120 internal,PERFECT.Less is more with meat like that.Save the rub for something else,PLEASE!
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  • vidalia1
    vidalia1 Posts: 7,092
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    I hear you guys loud & clear...a little salt & a little pepper...cook & eat...MMMMMMMMM :P
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  • Fidel
    Fidel Posts: 10,172
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    I agree with the others, except pepper burns.

    I would evoo + salt, sear, rest, pepper, roast, rest, eat, repeat.

    In fact, I have little to no faith in your ability to do this correctly. Instruct your friends to bring 2 extra steaks (I prefer a porterhouse), and I'll bring the wife over and I will "supervise" your cooking and then properly taste test everything. :evil:

    How's that sound?
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  • stike
    stike Posts: 15,597
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    -DELETED-
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
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    OK Yoda. All this talk made me run to the butcher today. This is for tonight (yea bad pic - cell phone camera).

    1.5" thick and just a tad bit over 23 ounces.

    Please catch the next available flight to Atlanta and come learn me. I'd hate to screw it up.

    I'll even cork an 03 Napa Silver Oak for ya.

    Porter.jpg
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  • stike
    stike Posts: 15,597
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    those 21 day aged ones are sooooo cute! all new and shiny. might have to go get a 45 day aged one. been too long.

    that a 1903 Cab? i have a couple of those myself. good stuff.

    some day we'll have a good expensive dinner. some day!
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    have any 1903, just in case anyone thinks i'm showing off.

    enjoy that steak and the bottle. i'm just jealous, you know.

    oh. here's your pic, only i removed the green cast from the fluorescent lighting and tweaked levels a bit, and un-blurred.

    didn't doctor this in any way. nice chunk of cow.

    Fidelssteak.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
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    Hey - we can't all afford to drink '57 Bordeaux every Saturday night.

    I missed ya - where you been?
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  • Fidel
    Fidel Posts: 10,172
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    Maybe I like my beef tinted green!

    (and I didn't even know there was a Cabernet in 1903)

    Unfortunately that hunk o' cow is *gasp* CAB. Butcher didn't have any prime porters and the prime ribeyes were WAY overpriced.
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  • stike
    stike Posts: 15,597
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    of course there were 1903 cabs. just probably not in napa!
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    i can't afford it either!

    that's what made it fun.

    i'm kind of spent, forum-wise, frankly. giving it a break, and it a break from me.
    ed egli avea del cul fatto trombetta -Dante
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  • vidalia1
    vidalia1 Posts: 7,092
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    Thanks for all of the umm well cooking & eating my steak advise...LOL...you guys are the best... B)

    I will take pics and I will try not to screw this up.. :side:

    i do not have any 1903 Cabs but we do have a nice Meritage 5...mmmmm

    I will let you guys know how it goes Sunday eve...headed for the mountains camping in a little while...yippee
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  • JimBeam
    JimBeam Posts: 22
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    Undercook it a tad and as said before no EVOO or pepper while grilling. The burnt oil taste kills a steak.
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  • Broc
    Broc Posts: 1,398
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    I could teach you all about it... but I'd have to be there, of course...

    :lol::whistle: :laugh:
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