cooking dry-aged beef

stike

...got me a two-pound porterhouse about an inch-and-three-quarters thick, dry-aged 21 days. I'm OF COURSE gonna egg the baby, but I'm wondering if anyone thinks the time/temp would be different from a regular cut of the same.[p]It's firmer (less water) so i can't go by touch. And a thermometer for a steak seems 'girly-man'. hahaha[p]i'm only asking because it cost $65 dollars. yep. i'm an IDIOT. i swear i thought it was 16.99 a pound and I was too much of a wimp to hand it back when i saw the price. So help a guy out, how would you do this? [p]Stike

Wise One

stike, I would give that steak to me if I were you. Of course, if it were me, I'd cook it for about 2 minutes aside at 700 and be done with it. If you going to drop it down to 500-600, I'd do it for three minutes a side (for rare to medium rare). My wife would want it three minutes a sid eand a dwell of 12 minutes or so to get it well done.[p]Probably doesn't help much since I have NEVER paid $32.50/LB for steak. I buy my aged beef as the brown one with the "Special $2.00 OFF" tag on it. I know it's aged because the butcher told me in just a few days they won't be allowed to sell it. :-) Let us know what you do and how it turns out.

Zip

stike,[p]
Cook it like you would a normal steak but use a thermometer and consider a longer dwell. I don't think it is "girly" to not want to mess up a hunk of money like that.[p]Salt and pepper is all I would suggest considering it is aged. You want to be able to taste the "aged" flavor and not cover it up with something else. [p]Good Luck!
Ashley

stike

Zip,
I agree on the salt and pepper... I'm a minimalist anyway, lately. Easy on the rubs, etc., when I do a lo and slo. I like to let the flavor of the meat and the wood come thru.[p]I won't add any additional smoke to this steak, either. I figure, if it doesn't taste incredible all by itself, I won't ever have to spend that kinda dough again.

stike

Wise One,
WELL DONE?!?!?!?!?! My three year-old boy likes it rare like daddy, and mommy finally came around to at least medium-rare. If I did well-done i think the butcher would hunt me down and kill me. [p]I didn't intend to spend that much, but i felt committed (maybe i SHOULD be committed!).[p]I think, as you say, i'll go 700-750, maybe 2 and a half. I just might 'get over it' and use a thermometer, too.[p]I'll let you know how this thing tastes. I've had dry-aged at Morton's a few times, so I have high expectations.

stike

i forgot to add, my wife is under stict instruction, "any nice cut of beef that is a 'Manager's Special' because it is a week old is to be purchased. The less bright red, the better. It's basically a wet-aged piece of beef, and everybody else thinks it's "expired".[p]I am seriously going to consider looking into aging (probably wet-aging) at home. I have a spare fridge downstairs...[p]Stike