# DIY: All that is MAN!!! v. Dry Aged Steak **URL:** \ **Category:** NYSpeed Off Topic\ **Created:** [July 8, 2009, 12:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250 "2009-07-08T12:19:45Z")\ **Posts on this page:** 14\ **Page:** 10
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [November 19, 2009, 1:43pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/181 "2009-11-19T13:43:17Z")
Bing…sounds good. I don’t know if i’m going to try planning around the wife/family though. It pains me to do this aging thing, only to have Angie cook it “well-done” wtf? > [@alpha earl](#): > > i still love this thread, i still prefer tenderloins over any other cut of meat though, i bought about 20lbs of porterhouse from a friend (works at slaughterhouse) and they just werent as good as i had thought Can your friend hook us up on tenderloin and sirloin cuts? I prefer leaner cuts without all the grissle. ---
**Author:** ![tpgsr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/tpgsr/32/7374_2.png) [@tpgsr](https://forums.speedlife.net/u/tpgsr)\ **Post date:** [November 19, 2009, 1:48pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/182 "2009-11-19T13:48:25Z")
Mmmmm Tenderloin. The problem with this aging process is the waste, and the tenerloin will have so little left in the end. Edit: this thread is making me salivate. ---
**Author:** ![Saxon](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@Saxon](https://forums.speedlife.net/u/Saxon)\ **Post date:** [November 19, 2009, 1:54pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/183 "2009-11-19T13:54:44Z")
> [@LAFENGAS](#): > > Bing…sounds good. I don’t know if i’m going to try planning around the wife/family though. It pains me to do this aging thing, only to have Angie cook it “well-done” wtf? > > Can your friend hook us up on tenderloin and sirloin cuts? I prefer leaner cuts without all the grissle. i can see, i usually get a cheaper tenderloin for around $20 and the premium cuts for around 50-60 (absolutely amazing) ---
**Author:** ![Paulo](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/paulo/32/7328_2.png) [@Paulo](https://forums.speedlife.net/u/Paulo)\ **Post date:** [November 19, 2009, 2:18pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/184 "2009-11-19T14:18:12Z")
Fuck I’m hungry… ---
**Author:** ![tpgsr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/tpgsr/32/7374_2.png) [@tpgsr](https://forums.speedlife.net/u/tpgsr)\ **Post date:** [November 19, 2009, 5:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/185 "2009-11-19T17:19:36Z")
> [@alpha earl](#): > > i can see, i usually get a cheaper tenderloin for around $20 and the premium cuts for around 50-60 (absolutely amazing) Make it Prime. Cost shall be negligible in this endeavor. Also, I have 200 fresh brewed beers that I can bring a selection of for this. By the time the meat is done aging I may have 400 or so. ---
**Author:** ![\_x1](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/_x1/32/5108_2.png) [@\_x1](https://forums.speedlife.net/u/_x1)\ **Post date:** [November 23, 2009, 10:15pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/186 "2009-11-23T22:15:26Z")
I just read 2 pages of this and words cannot describe how bad I want a steak right now. I think I’m going to go buy a 2 lbs. of strip tomorrow and grill em up. ---
**Author:** ![bing](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/bing/32/7211_2.png) [@bing](https://forums.speedlife.net/u/bing)\ **Post date:** [November 29, 2009, 6:55pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/187 "2009-11-29T18:55:28Z")
EAT STEAK!!! I sided it with a smoothie… strawberries, a banana, banana and vanilla gelato, orange juice and carbonated apple cider. sorry about the poor focus, i was mostly concerned with eating it. in the pics it was a bit too rate actually… i put it back in the pan with some balsamic vinegar and laid teh pieces on their sides for maybe 20 seconds each. i need to try some different seasoning options… but man… hell yeah… pan searing for LIFE! ---
**Author:** ![Saxon](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@Saxon](https://forums.speedlife.net/u/Saxon)\ **Post date:** [December 8, 2009, 10:14pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/188 "2009-12-08T22:14:53Z")
my dinner i made tonight 🙂 ![http://farm3.static.flickr.com/2720/4170542485_13de128c22.jpg](http://farm3.static.flickr.com/2720/4170542485_13de128c22.jpg) ![http://farm3.static.flickr.com/2728/4171301132_9ca0dc75ee.jpg](http://farm3.static.flickr.com/2728/4171301132_9ca0dc75ee.jpg) ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [January 4, 2010, 6:58am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/189 "2010-01-04T06:58:38Z")
BUMP Had a Rib-eye at Ben Benson’s in NYC the other night. That place is fucking awesome. If you are ever in NYC, you need to go there. ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 12, 2010, 1:55pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/190 "2010-07-12T13:55:43Z")
hah, I bumped this last Had a delicious dry-aged NY Strip on saturday night. I couldn’t believe how tender it was seeing as how it was so dry inside. ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 12, 2010, 2:08pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/191 "2010-07-12T14:08:33Z")
“dry” equals less flavorless water. I have a nice new grill that i want to cristen (sp?) with a nice aged steak…i need to start another one soon. ---
**Author:** ![ryanmcell](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ryanmcell/32/7510_2.png) [@ryanmcell](https://forums.speedlife.net/u/ryanmcell)\ **Post date:** [July 13, 2010, 10:34am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/192 "2010-07-13T10:34:43Z")
I had the best steak of my life up in NYC the other week, Wolfgang’s Steakhouse on Park Ave. > **[Wolfgang's Steakhouse](http://www.wolfgangssteakhouse.net/)** > > by Wolfgang Zwiener Seriously amazing. ---
**Author:** ![tpgsr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/tpgsr/32/7374_2.png) [@tpgsr](https://forums.speedlife.net/u/tpgsr)\ **Post date:** [July 13, 2010, 10:57am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/193 "2010-07-13T10:57:22Z")
I paid way too much for a natural steak. Grass feed with a grain trough available for grazing. This cow lived the life and I paid a hefty price for his luxury. I carefully chose my porterhouse to schieve a balance between the fat in the strip side and the size of the tenderloin. I feel I chose the perfect steak. Took the 26oz sucker home and cooked it according to these directions: [http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html](http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html) EVERYONE NEEDS TO CLICK THAT LINK. It will change your life. I already have lots of cool commercial things, a broiler may be in order just for steaks! ---
**Author:** ![bing](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/bing/32/7211_2.png) [@bing](https://forums.speedlife.net/u/bing)\ **Post date:** [October 26, 2010, 7:27pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/194 "2010-10-26T19:27:04Z")
bump… Carnevino at The Venetian in Vegas has 100+ day aged steak… dude who manages the meat (meat manager) is world renown? I had the veal, it was okay… went back for the 100+ meat but they had a private seating. Will go next time. [Previous page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=9)