Some aged NY Strip

[Bill Schultz]

So had a left over 2+ inch NY Strip from last week and have been aging it in the fridge. Today it met it's higher calling in life.

On the counter coming to room temp with Kosher and some white pepper on it.

Left over Hasselbachs from yesterdays get together, they are better the second time around. Grill Grate's getting ready over 2/3 chimney of left over coals.

Four minutes per side, swapped angles at two minutes and then indirect for about 8-10 till got an internal of 135. Pulled then on to rest for 15m.

Sliced after 15m, a lot of meat on this big boy, my son and I shared and have left overs, CEO wanted Road Side Chicken from last night

Served with a nice Bordeaux and some of the CEO's fresh tomatoes and mozzarella and basil and some Gourmet Cole Slaw.

Your plate

 

[Tim McCann]

Nicely done!

 

[Mike Coffman]

That steak looks perfect Bill!

 

[John Solak]

Nice looking steak and sides!!

 

[Tony R]

You sir like to eat like a king...

 

[NeilH]

Very nice sir.

 

[Paul Kastner]

That is one monster NY strip. Looks great.

 

[Gregory R]

A very nice meal, Bill. Steak cooked perfectly!!

 

[Michael C.]

Those steaks looks perfectly cooked!!!! nice job!!!!!!

 

[Morgan C.]

Man that looks so tasty!!

 

[Dave Atwater]

Bill - awesome steak! Can you tell me about your dry aging process? In pic number one it looks aged to perfection!

 

[Bill Schultz]

Dave watch this video, as usual Alton does his normally silly stuff but he is the best at explaining things so you walk away knowing what you are talking about

http://www.youtube.com/watch?v=t4aI_O8kcN8

 

[W. Holder III]

Perfectly cooked. May I ask how you aged it? Uncovered in the fridge? Never mind just saw your link! Thanks!

 

[Bill Schultz]

Just so you guys are aware I follow what Alton Brwon does and I go for usually six days at least. That steak was only four days so it normally would have been done for two more days to be perfect. But the family wanted to do it today so i did so. Two more days would have been best. At four days it is just really starting to get done.
Normally I buy choice grade Porterhouse steaks on Saturday and age them until Saturday or Sunday the next weekend. They are fabulous.
The difference in flavor is way past the difference between choice and prime. Not even close.

 

[Bob Correll]

You nailed that puppy Bill!

 

[Svein]

Thanks Bill
I saw that clip a while ago, but lost it. It really works well

Great looking steaks BTW

 

[Andy Beers]

That looks great

 

[Bob Mann]

That looks great Bill!

 

[Andy Ly]

Wow! That is a NICE steak!