I'm kind of a ground meat and tacos kinda guy lol
I decided about a month ago that I wanted to try a dry aged steak before I die. I called the local steakhouse that everyone raves about (Ruth's Chris) and asked them if their steaks were wet or dry aged. The person answering the phone had no idea (really???) so they put me on hold and went in search of the answer.
They are wet aged, they wanted $44 for a wet aged 16oz NY Strip and $60 for a wet aged 19oz bone in NY Strip, and all sides are (extra) a la carte at $9 each. I'm kinda thrifty, we can eat at the local Mexican place for $14 on date night and use the money for something else that won't be digested and expelled so quickly
Today I went to the local butcher, they wet age their meat a minimum of 21 days (Ruth's Chris didn't know how long theirs was aged) and then they have dry aged meat that is an additional 21 days dry after the 21 wet. Ribeyes which are a better cut of meat than NY Strip were about $14 a pound for wet aged and dry aged were $20 a pound. Well today I crossed dry aged steak off my bucket list
Since I'm a ground meat guy, I bought one of each to compare. Luckily, my wife and I both preferred the cheaper wet aged one, if we could tell any difference at all. Really no difference in taste, just texture. They turned out really good, maybe not taco meat good, but good :rofl
Wet on the left, dry on the right. Took them out of the fridge about an hour before cooking and coated them with kosher salt and pepper.
Threw them on the little grill once it reached about 525 degrees. You can see the sprigs of rosemary that the steaks get patted with here and there.
2 minutes, rotate 45 degrees, 2 minutes flip, 2 minutes rotate 45 degrees, 2 more minutes and done. Inner temp was about 130, just a bit more than I hoped. Dry on the left.
Here they are resting after a light coat of clarified butter and the rosemary, Dry on the left.
And cut wide open, Dry on the left.
Plated a piece of each with creamed corn (from a bushel of Silver Queen we creamed not too long ago,) baked potato and grilled onions.
I decided about a month ago that I wanted to try a dry aged steak before I die. I called the local steakhouse that everyone raves about (Ruth's Chris) and asked them if their steaks were wet or dry aged. The person answering the phone had no idea (really???) so they put me on hold and went in search of the answer.
They are wet aged, they wanted $44 for a wet aged 16oz NY Strip and $60 for a wet aged 19oz bone in NY Strip, and all sides are (extra) a la carte at $9 each. I'm kinda thrifty, we can eat at the local Mexican place for $14 on date night and use the money for something else that won't be digested and expelled so quickly
Today I went to the local butcher, they wet age their meat a minimum of 21 days (Ruth's Chris didn't know how long theirs was aged) and then they have dry aged meat that is an additional 21 days dry after the 21 wet. Ribeyes which are a better cut of meat than NY Strip were about $14 a pound for wet aged and dry aged were $20 a pound. Well today I crossed dry aged steak off my bucket list
Since I'm a ground meat guy, I bought one of each to compare. Luckily, my wife and I both preferred the cheaper wet aged one, if we could tell any difference at all. Really no difference in taste, just texture. They turned out really good, maybe not taco meat good, but good :rofl
Wet on the left, dry on the right. Took them out of the fridge about an hour before cooking and coated them with kosher salt and pepper.
Threw them on the little grill once it reached about 525 degrees. You can see the sprigs of rosemary that the steaks get patted with here and there.
2 minutes, rotate 45 degrees, 2 minutes flip, 2 minutes rotate 45 degrees, 2 more minutes and done. Inner temp was about 130, just a bit more than I hoped. Dry on the left.
Here they are resting after a light coat of clarified butter and the rosemary, Dry on the left.
And cut wide open, Dry on the left.
Plated a piece of each with creamed corn (from a bushel of Silver Queen we creamed not too long ago,) baked potato and grilled onions.
Last edited:
