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Dry-Aged Steaks

jdsmithii
jdsmithii Posts: 50
in EggHead Forum
Hello.  I got a good deal on some dry-aged NY Strip steaks a few months back.  I got them home (10 lbs worth) and they are a bit too mineral tasting for the wife and I.  Does anyone have any recommendations for ways to cook them that will make them more enjoyable so I won't be forced to give them away?  Thanks so much.
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Comments

  • loco_engr
    loco_engr Posts: 5,846
    curious as to what you mean by "a bit too mineral tasting for the wife and I"?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Photo Egg
    Photo Egg Posts: 12,137
    Make a nice cream sauce of some kind.
    Thank you,
    Darian

    Galveston Texas
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  • jdsmithii
    jdsmithii Posts: 50
    Sure.  When I grilled two, and reverse seared two in the oven, they had a taste that was very sharp, metallic, almost iron-like.  From what I have read, it happens with some dry-aged steaks, but I have never had any where it was this pungent.  They were not dry aged for an extended time, but the taste, in the natural state, is too much for us, and I was hoping people had cooking strategies that may minimize this.
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  • GregW
    GregW Posts: 2,681
    I don't know, but I would try to marinate them in something in order to bring moisture back. This, in theory, may make the meat taste milder.
    I have cooked dry-aged ribeyes one time, they were not for me. Dry-aged beef is very easy to overcook- I managed to overcook despite warnings from the butcher.  
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  • RRP
    RRP Posts: 26,512
    edited April 2020
    As GregW just said dry aged steaks do cook far more quicker and therefore people who are not accustomed to dry aged meat ruin them!

    If you and your wife have not experienced the taste of dry aged beef then
    rather than try to mask the taste I would say trade a buddy who appreciates the taste of dry aged meat for some meat you and she like!
    Re-gasketing the USA one yard at a time 
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