# 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:** 20\ **Page:** 8
**Author:** ![Fry](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/fry/32/7284_2.png) [@Fry](https://forums.speedlife.net/u/Fry)\ **Post date:** [August 10, 2009, 8:36pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/141 "2009-08-10T20:36:30Z")
While we’re on the topic, the best steak I ever cooked myself was about 2 months ago. Go to the farmer’s market on Elmwood. There’s a guy who sells grass fed organic beef, but does a bit of grain finishing. The grain finishing takes a bit away from the health (true purely grass fed beef is higher in omega 3’s than wild salmon) but his steaks are amazing. I made a couple of boneless ribeyes for fathers day. Holy shit. Bought them frozen, thawed them out, prepped them with olive oil and salt, and grilled them. You could chew them with just your tongue. Best steak I’ve ever had. Granted they were like $20 bucks a pound, but you’ve got to pay to play. This is an option for an amazing steak for those of us without la fengus’s patience. ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [August 11, 2009, 5:22am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/142 "2009-08-11T05:22:35Z")
that is RARE ---
**Author:** ![ghost](https://avatars.discourse-cdn.com/v4/letter/g/f04885/32.png) [@ghost](https://forums.speedlife.net/u/ghost)\ **Post date:** [August 11, 2009, 6:17am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/143 "2009-08-11T06:17:43Z")
now THAT looks like a man’s steak :tup: _drool_ that with a side of steamed asparagus with bearnaise sauce and we’re in business ---
**Author:** ![Fry](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/fry/32/7284_2.png) [@Fry](https://forums.speedlife.net/u/Fry)\ **Post date:** [August 11, 2009, 6:22am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/144 "2009-08-11T06:22:03Z")
> [@ghost](#): > > now THAT looks like a man’s steak :tup: _drool_ > > that with a side of steamed asparagus with bearnaise sauce and we’re in business I think you meant to say a potato and a beer. :zong: ---
**Author:** ![Joe](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/joe/32/7219_2.png) [@Joe](https://forums.speedlife.net/u/Joe)\ **Post date:** [August 11, 2009, 6:37am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/145 "2009-08-11T06:37:06Z")
NYSpeed dry aged steak meat? Looks like you got 11 steaks out of a ~$110 piece of meat, figure it cost 10 bucks a guy for the steak. How about 10 of us throw you $20 apiece to get in on the next round for your efforts, and we have an all that is man BBQ where we punch the first guy that orders it well done in the face? ---
**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:** [August 11, 2009, 8:41am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/146 "2009-08-11T08:41:28Z")
NYSpeed Meat Meet? hmmm… not a bad idea. After towels and spices and misc. things, i ended up paying about $15/cut. Well worth it, considering at a decent steak house this is probably equivilant to a $60 cut. It’s a great process for a great steak, but i still love the fine dining experience of going out. So this won’t replace my desire to go out for a good steak, just a way to bring the steak home for a casual experience. ---
**Author:** ![walter](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/walter/32/7202_2.png) [@walter](https://forums.speedlife.net/u/walter)\ **Post date:** [August 11, 2009, 8:48am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/147 "2009-08-11T08:48:20Z")
Pfft whimps, that isn’t rare… this is rare: ![http://nyspeed.com/forums/attachment.php?attachmentid=10374&stc=1&d=1250005656](http://nyspeed.com/forums/attachment.php?attachmentid=10374&stc=1&d=1250005656) ---
**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:** [August 11, 2009, 8:52am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/148 "2009-08-11T08:52:12Z")
I’ve been eating kibbeh(Lebanon dish) lately, completley uncooked raw with a bit of olive oil and an oinion slice. :tup: It’s freshly ground prime beef. Makes your poop feel like soft serve ice cream. The more olive oil you add to it, the quicker your poop cycle time. ---
**Author:** ![walter](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/walter/32/7202_2.png) [@walter](https://forums.speedlife.net/u/walter)\ **Post date:** [August 11, 2009, 9:04am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/149 "2009-08-11T09:04:50Z")
haha. That was Beef Tartar from Sweden, first time I’d had it as an entire entre, typically I get it as an appetizer. I love me some good raw beef… [/homosexual undertones] ---
**Author:** ![ghost](https://avatars.discourse-cdn.com/v4/letter/g/f04885/32.png) [@ghost](https://forums.speedlife.net/u/ghost)\ **Post date:** [August 12, 2009, 4:57am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/150 "2009-08-12T04:57:29Z")
> [@Fry](#): > > I think you meant to say a potato and a beer. :zong: too filing… i prefer a side of veggies and a nice red wine whatever floats your boat beef or steak tartare… amazing… carpaccio is good too ---
**Author:** ![Jack](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jack/32/7613_2.png) [@Jack](https://forums.speedlife.net/u/Jack)\ **Post date:** [August 12, 2009, 8:52am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/151 "2009-08-12T08:52:36Z")
There is an extreme lack of blood… can’t say I’m surprised, based on how you created the steaks, but there isn’t any? ---
**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:** [August 12, 2009, 9:28am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/152 "2009-08-12T09:28:51Z")
> [@Jack](#): > > There is an extreme lack of blood… can’t say I’m surprised, based on how you created the steaks, but there isn’t any? dried out for the most part. Not that the steak itself was dry, but the moisture content was definently reduced, by about 15%. ---
**Author:** ![Quattro\_Krant](https://avatars.discourse-cdn.com/v4/letter/q/ac91a4/32.png) [@Quattro\_Krant](https://forums.speedlife.net/u/Quattro_Krant)\ **Post date:** [August 12, 2009, 5:24pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/153 "2009-08-12T17:24:38Z")
A few questions that popped into my head are as follows Do you have to store them any special way now once you age them like this, do you pretty much have to consume them all within a relatively quick time period? Can you put them back in a normal fridge or will that go against all that has been done to them? ---
**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:** [August 13, 2009, 5:25am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/154 "2009-08-13T05:25:16Z")
I store them just as if they were fresh cuts from the market. I currently have one cut in the fridge, plan on cooking it up soon (i.e. tonight) the others put in the freezer. I personally don’t like the idea of putting them in the freezer, but i don’t want them going bad either. they will all be eaten withing a couple weeks. Ideally, from what i’ve read, steaks shouldn’t be kept in the freezer for more than 6 months. ---
**Author:** ![justa4door](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/justa4door/32/7259_2.png) [@justa4door](https://forums.speedlife.net/u/justa4door)\ **Post date:** [August 13, 2009, 6:27am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/155 "2009-08-13T06:27:01Z")
Ok I am known to eat a whole steak raw (picked it up from a arabic slut piece… but I like it with labaniyye on it)… but this I would like cooked like your first try… just for the sitting for 45days … :tup: ---
**Author:** ![brent\_strong](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/brent_strong/32/7203_2.png) [@brent\_strong](https://forums.speedlife.net/u/brent_strong)\ **Post date:** [August 13, 2009, 6:33am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/156 "2009-08-13T06:33:58Z")
> [@justa4door](#): > > Ok I am known to eat a whole steak raw (picked it up from a arabic slut piece… but I like it with labaniyye on it)… but this I would like cooked like your first try… just for the sitting for 45days … > > :tup: Huh? So you’ll eat a shitty steak raw, but overcook a good one? ---
**Author:** ![dmoffitt](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/dmoffitt/32/7455_2.png) [@dmoffitt](https://forums.speedlife.net/u/dmoffitt)\ **Post date:** [August 13, 2009, 7:31am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/157 "2009-08-13T07:31:15Z")
^^ seriously, makes no sense. :roll: steak abuse should be punishable by beatings ---
**Author:** ![Karter](https://avatars.discourse-cdn.com/v4/letter/k/e480ec/32.png) [@Karter](https://forums.speedlife.net/u/Karter)\ **Post date:** [August 13, 2009, 10:29am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/158 "2009-08-13T10:29:35Z")
there is a reason steak houses have to place awarning on the wall for people not smart enough to properly cook thier food. There is no reason to eat a steak any less than medium, right on the medium well border line. It can still be just as tender, but atleast it wont kill you. Its all in the cook, I had a medium well steak I could cut with a fork, and chew with my eyes. ---
**Author:** ![Joe](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/joe/32/7219_2.png) [@Joe](https://forums.speedlife.net/u/Joe)\ **Post date:** [August 13, 2009, 10:50am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/159 "2009-08-13T10:50:20Z")
:fail: I thought fat people knew this stuff. ---
**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:** [August 13, 2009, 11:04am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/160 "2009-08-13T11:04:44Z")
For the record, i ate mine as pictured and the only side effect i encountered was an awesome belch. > [@Just Karter](#): > > there is a reason steak houses have to place awarning on the wall for people not smart enough to properly cook thier food. Yeah…it’s called “liability” in a sue happy liberal country. This the same reason why we need warnings on CURLING IRONS that say “For external use only!” Man up and take off your skirt, Martha. Meat was designed by God to be eaten raw. [Previous page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=7) [Next page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=9)