Dry-Aging Steaks At Abode – The Concluding Chapter: 1 Intend It Worked

Here's the in conclusion postal service inward the dry-aging steaks at abode saga. What follows is my honest sentiment on the results, equally good equally a fairly pointless video showing me finishing the project.

Admittedly, at that spot isn't much to acquire from the video, but since to a greater extent than or less of y'all seemed really interested I figured you'd desire to encounter the finale.

By the way, if y'all read my in conclusion post y'all know I'm inward Vail, CO existence wined too dined yesteryear RockResorts, hence I did this voiceover inward the hotel room alongside a vocalization y'all only acquire at 8,000 feet.

When I create down considered how to exam my dry-aged steaks, I was thinking of the measure "taste it alongside an un-aged steak too compare" method. Seemed logical, but hence I idea of something fifty-fifty ameliorate -- why non gustatory modality it side yesteryear side a higher-grade, professionally dry-aged steak?

This would live on the truthful test. Would my steaks accept the same gustatory modality too texture equally the existent deal? As I've already stated inward previous blogs, there's actually no ground almost whether a dry-aged steak is a superior eating experience to a conventional steak, hence it seemed anticlimactic to gustatory modality them side-by-side simply to say, "hmmm…the steak aged two-weeks is to a greater extent than tender too flavorful." What a shocker.

So, instead I bought a thick, well-aged steak from the same butcher, using the same beef equally the whole loin I'd bought. Not only that, but I decided to move into fifty-fifty to a greater extent than of a challenge too bought "Prime" marking steak. The battle was on. Would my home-aged, "Choice" marking steaks check upwards against a "Prime" marking steak aged yesteryear an expert?

First of all, the Drybags clearly worked exactly equally advertised. The surface was difficult too leathery, equally y'all tin encounter inward my brusk video, too the pith had definitely undergone a slow, controlled drying process.

The loin smelled just similar the aged steak I've worked alongside inward the past, which is to say it had a faint, meaty musk that I would describe, equally strange equally it may sound, equally really pleasant. After trimming off the hard, dried exterior, the coloring of the pith was a beautiful deep, nighttime red. As promised the handbag allowed wet to escape, even hence sealed it from the exterior environment, hence no spoilage occurred.

The steaks were coated alongside freshly dry ground dark pepper too allowed to come upwards to room temperature. After a generous application of kosher salt, they were cooked over charcoal to medium-rare (internal temp of 130 degrees F). After resting, I sliced upwards the "Prime" dry-aged steak from the butcher. We tasted, too it was predictably fabulous.

We hence cutting into my steaks, too I'm happy to study the results were pretty impressive. I flora the pith tender too flavorful, too comparable to the professionally aged beef. Lenny too Denise from ChezUs joined us to assistance inward the tasting, too along alongside my married adult woman Michele, nosotros had iv experienced palates on the case.

The in conclusion verdict was; ii of us though the steaks were comparable, 1 idea the character of the butcher's steak was slightly better, too 1 definitely preferred the abode dry-aged steak more.

So, at that spot y'all accept it. As to whether the Drybags are an effective agency to historic catamenia your ain steaks at home, the respond is a definite yes. Should y'all acquire one? I can't respond that -- these are matters of gustatory modality -- piece I experience strongly dry-aged steaks are better, y'all may not.

If y'all honey dry-aged steak, too desire to swallow it to a greater extent than often, without the expense of the steakhouse it may live on a goodness investment. It's worth noting that it equally good comes alongside smaller bags for regular vacuum packing, hence that could element into your decision.

Thanks to Drybag Steak for letting me exam the production out. It was a fun experiment, too the in conclusion production was quite luxurious.

If y'all desire to a greater extent than info, or accept specific questions, delight refer to the Drybag Steak website.

Professional nutrient bloggers create non alive yesteryear erstwhile beef alone! In add-on to the steaks y'all encounter here, the residuum of the carte included:
- Frog Hollow peach, basil, too mozzeralla fresca crostini
- Prosciutto too argula on baguette
- Roasted cipollini onions
- Watercress salad alongside marinated early on daughter tomatoes
- Sottocenere truffle cheese too lobster mushroom pomme dauphinoise (I filmed this, hence remain tuned for that video soon!)
- Two sauces: classic Bordelaise sauce, too non hence classic "Béarnaise" aioli.




First Three Photos (c) ChezUs

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