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.
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.
i can see, i usually get a cheaper tenderloin for around $20 and the premium cuts for around 50-60 (absolutely amazing)
Fuck I’m hungry…
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.
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.
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!
my dinner i made tonight 
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.
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.
“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.
I had the best steak of my life up in NYC the other week, Wolfgang’s Steakhouse on Park Ave.
Seriously amazing.
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
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!
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.