Guest guest Posted January 11, 2008 Report Share Posted January 11, 2008 I was listening to an interview with MARK BITTMAN the chef and writer for the NYT column THE MINIMALIST. He was asked first of all, what is the best steak? Oh, RIBEYE, was his immediate answer. I can't argue too much with that. TRY THIS (and I have to say, I haven't tried it yet)..... Take a perfectly good ribeye, or whatever steak you are going to cook. Leave it out in the refrigerator UNWRAPPED for 4 days,turning it over every day so that it dries out evenly. He says the enemy of making a good piece of meat is excess moisture. This " dry aging " technique makes a pretty bad looking surface on the steak before you cook it but it makes a fabulous steak on the grill every time! He uses the example of prosciutto ham, which is dry aged for 18 months hanging in an aging room making it one of the finest eating experiences around. The radio host was skeptical about the whole process but had to admit, he tried the drying technique and it produced the best steak ever. He did one side by side with one he had not dried out. Anyone game to try it? Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2008 Report Share Posted January 11, 2008 and what of the pee-ooo-trih-fi-cay-shun monster?! New way to cook a steak! I was listening to an interview with MARK BITTMAN the chef and writer for the NYT column THE MINIMALIST. He was asked first of all, what is the best steak? Oh, RIBEYE, was his immediate answer. I can't argue too much with that. TRY THIS (and I have to say, I haven't tried it yet)..... Take a perfectly good ribeye, or whatever steak you are going to cook. Leave it out in the refrigerator UNWRAPPED for 4 days,turning it over every day so that it dries out evenly. He says the enemy of making a good piece of meat is excess moisture. This " dry aging " technique makes a pretty bad looking surface on the steak before you cook it but it makes a fabulous steak on the grill every time! He uses the example of prosciutto ham, which is dry aged for 18 months hanging in an aging room making it one of the finest eating experiences around. The radio host was skeptical about the whole process but had to admit, he tried the drying technique and it produced the best steak ever. He did one side by side with one he had not dried out. Anyone game to try it? Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2008 Report Share Posted January 11, 2008 OK, I'm game! If we can eat raw organ meats, we can try this. I'll take two of my grassfed galloway rib-eyes and compare this unorthodox cooking method. But first, lets find out how long the steak was aged by the chef before he started the 4 day process. Many steaks are only aged a few days or wet aged for 7-10 days. If you take one of those, it may be very different from taking a steak that already aged for 21 days (in a cooler)and aging it for 4 more days at room temp. ~Jan > The radio host was > skeptical about the whole process but had to admit, he tried the drying technique and it > produced the best steak ever. He did one side by side with one he had not dried out. > > Anyone game to try it? > > Will Winter > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 I usually use this method with steaks and roasts if I know that they haven't already been aged. Works well, I think. Cook's Magazine recommends it, and says that 4 days is optimum. They say to put it on a rack, but I just put it on a plate and turn it every day or so. Quote Link to comment Share on other sites More sharing options...
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