Dry aging steak in my home fridge

steakafficionado · 03-14-2009, 09:05 PM

You guys are tough... I am not doing any ad for any bag. Was trying to share my experience, but if you don't care for it. No biggie... Chill out.

**chubbyalaskagriz** · 03-15-2009, 01:00 AM

For me, a ribeye isn't even ready to toss on the grill unless it has a tinge of green around the fat-cap!

steakafficionado · 03-15-2009, 10:01 PM

Hey, I am with you on that.... the flavor and the texture of dry aged steak is uncomparable. To me wet aged steaks have a metallic, sometimes livery tones depending on the aging time. Dry aged steaks have more of a high acidic tone to them. IMHO

**The Ironic Chef** · 03-16-2009, 07:14 AM

Steakafficionado, did you ever try salting your steak? I like to dry rub my beef with salt a day before I am ready to grill or roast it. I hate beef with that livery taste. I hate liver period. The salt rub is very much like a salt water brine but not using the extra moisture. The salt rub draws the moisture from the beef but then after several hours the beef draws it back in with the salt. After the salt is on the interior of the beef it breaks down the interior tissues of the beef to make it more tender and seasons the interior getting rid of that livery taste..

**Cook Chatty Cathy** · 03-16-2009, 08:51 AM

Hi IC thanks for the reminder of salting! Like you I do not like Liver, for some reason it gets my gag reflex going (maybe an allergy?) and I get sick when I eat it. But anyhow I love the salting method as well! And you are right it does remove any off flavor.

I know this much aged beef is better tasting, just my & my Dad's opinion

He is the one who taught me that! And he is not a really great cook, but he knows his steaks!!! That's My DAD!!!

**Cook Chatty Cathy** · 03-16-2009, 08:52 AM

Originally Posted by Cook Chatty Cathy

Hi IC thanks for the reminder of salting! Like you I do not like Liver, for some reason it gets my gag reflex going (maybe an allergy?) and I get sick when I eat it. But anyhow I love the salting method as well! And you are right it does remove any off flavor.

I know this much aged beef is better tasting, just my & my Dad's opinion

He is the one who taught me that! And he is not a really great cook, but he knows his steaks!!! That's My DAD!!!

Bon Apetite'

Cathy

steakafficionado · 03-16-2009, 10:01 PM

I would definitely concur on the salting of the steak. I have tried it and it works, the steaks do come out more tender and the off flavors do decrease.
The reason I like dry aged steak is because its lower moisture cooks a bit more evenly and of course the flavor is superb.
When I cook wet aged steak salting is a good way to improve the flavor and texture.

FoodLoverCA · 08-14-2009, 11:43 PM

Is aged steak just an old steak no one wants? Is it just like cheating on your wife with older ugly "friend"? Why buy aged when you have fresh and real at home?

**chubbyalaskagriz** · 08-15-2009, 01:01 AM

Originally Posted by FoodLoverCA

Is aged steak just an old steak no one wants? Is it just like cheating on your wife with older ugly "friend"? Why buy aged when you have fresh and real at home?

The perception for some is that when it comes to meat, perfectly red and slaughter-house-fresh is best. But many think that's just a ploy to divert novices from the real quality product!

However we don't often remark much about it because afterall, we like that they stay away from the preferred aged stuff, 'cause that leaves more for us! Ha!

I personally let wild game hang for days before butchering it. And I regularly buy more aged meat at the store- my personal optimum is stuff less red, even close to brown w/ tinges of green around the fat-cap. Not a thing wrong w/ it at all (although one really needs to have some protein knowledge and be "in the know" because obviously foods can cross a line!). Aged stuff for me has far more flavor than the fresh-killed stuff. It's like the difference between adding beries to vinegar and using it in a salad dressing the very first day- versus waiting a week or two and using it then. The flavor of the berries in the vinegar is much happier and more present as more time passes and it ages.

By the way- welcome to Spice Place, FoodLoverCA! This is a great place w/ fine folks and we're glad you found us!

**Cook Chatty Cathy** · 08-15-2009, 02:16 AM

Somehow Kevin along with my Dad and many others have discovered that aged beef is a notch above the fresher product. My Dad has told me for the longest time that aged beef is delicious, I thought he was just being cheap and buying the outdated stuff to save a $ (being the tight-wad type that he is) but now I am beginning to see that aged beef is a preferred product! I have tasted the difference and I believe there is a much better tasting product in buying the aged!