smoked dry-aged ny strip

[ducati]

just wanted to share for the steak lovers 

[Rev. Millertime]

Damn... and I'm hungry too!

[ROBsS4R]

Nice 

Dry aged is the only way to go. I had a nice 35 day Dry Aged Rib Eye last night 

[IZ]

Argh..I had the opportunity to get steak when we went out for dinner on Friday night.  Been craving it..but I chose the fish tacos.  WHAT THE HELL WAS I THINKING?!

[ROBsS4R]

What.... 

No Turkey Bacon on the Menu 

[Jaman]

There is a restaurant in my hood - http://www.boboquivaris.com/ - that does a smoked, dry-aged bone-in filet mignon.

One of the best steaks I have ever had the pleasure of devouring...

My wife cringes whenever she sees on the menu any bone-in hunk o meat, as she knows that I will inevitably be gnawing on it caveman style, regardless of who may be at the table (or surrounding tables)...

Mmmmmmmm!

Nuthin better than a good martini, followed by a juicy steak!

[ROBsS4R]

Hmmm

I am going to give that a try Jaman or next time you go let me know 

[ROBsS4R]

I just picked up 2 Dry Aged Ribeye's from Kinders tonight.

I already seasoned them and will BBQ them tomorrow or Wednesday 

Just look at that marbling =)

[ZLTFUL]

Between dry aged 16 oz or larger cut rib eye and smoked prime rib, I could never have want for another food the rest of my life.

[ducati]

nice steak porn!

i like that rib eye! actually my favorite of all cuts!

ribeye is da bomb!

[aaronb]

so what eactly is involved in 'dry aging' beef?  is jerky reeeeaaaallly dry aged?

[He Man]

jerky uses salt to pull the water out of meat.
Dry aged uses cold temperature to evaporate the water out of meat. In this case, it doesnt kill any of the bacteria, which in basic terms gives the meat more flavor.

ribeye is defintely the best cut you can get next to filet mignon. Just so much juicy fat....

[rgramjet]

jerky uses salt to pull the water out of meat.
Dry aged uses cold temperature to evaporate the water out of meat. In this case, it doesnt kill any of the bacteria, which in basic terms gives the meat more flavor.

ribeye is defintely the best cut you can get next to filet mignon. Just so much juicy fat....

Dry aged and rare as heyell!  of course you need to make sure you drink enough both before and afterwards.....in order to kill any and all bacteria.    Yeah.... thats the ticket!

[CDawg]

Dry aged uses cold temperature to evaporate the water out of meat. In this case, it doesnt kill any of the bacteria, which in basic terms gives the meat more flavor.

Bacteria only lived on the surface and requires the presense of O2 to survive.  The meat will get moldy and loose ~30% of it's weights.  The aged steak is then trimmed of the moldy parts then cooked. 

Be cautious of restaurants that wet-age steaks, but claims to dry age them.  Wet-age is done by keeping the steaks in vaccum-sealed packs for ~a month...not even close to a quality dry-aged steak. 

You can also tell if the steak is dry-aged properly:  When you cut into the meat (or at the end of the meal), there should be NO pooling of juice/blook.

...I love steaks!  To the NYC crowd on this thread, we should plan a Luger's night!

[cokey]

bringing back old thread..    never had a dry aged steak.. tomorrows my bday..  maybe i'll have one..  where should i go?      if i can find a sitter for the kids maybe we'll try and go..    depending where, anyone around want to join?