Ever seen a steak dry aged 75 days?

[WilmyWood]

Harris Teeter has dry aged steaks, anywhere from 21-25 bucks a lb (in Willywood). I'm gonna get some....eventually.

They do? I haven't seen them at the store I normally go to in Monkey J. Where did you see them?

[cookinbrak]

Hanover Center, across from the mall.

[Hotsauce]

Yummy, just in time for walking dead

[SCP]

Joe's Stone Crab rocked the fugging house tonight.

[dos poptarts]

Ate at David Burkes Primehouse last night in Chicago. After dinner the waiter took me and my group down to the dry aging room. They line the walls with imported Himalayan salt. Used to be single lineage beef from the bull that Burke purchased. Good stuff.

ImageUploadedByCarolinaHuddle1426947213.547193.jpgImageUploadedByCarolinaHuddle1426947228.960142.jpg

 

mmmmmm, I'm hungry now.

 

I've never even attempted to dry age beef, but I do the salt trick (course salt the steak an hour before cooking) to tenderize. (and yes, wash the salt off). I don't use liquid marinades for steaks.

[Chaos]

Himalayan salt?

Did you lick the walls?

[thefuzz]

mmmmmm, I'm hungry now.

 

I've never even attempted to dry age beef, but I do the salt trick (course salt the steak an hour before cooking) to tenderize. (and yes, wash the salt off). I don't use liquid marinades for steaks.

 

Not really tough to do.  I did a bone in rib eye for Christmas a couple years ago.

 

It's work, but worth it in the end.