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Steak Dinner - Page 10

post #136 of 142
7/8/09 at 8:41pm
Interesting... I enjoy Morton's, but I would not insist it is the best by any means. Meanwhile... from the Lobel's web page: What is the difference between dry aging and wet aging? There are two types of aging: dry aging and wet aging. Dry aging is the choice of the discriminating chef. The wet aging process involves sealing meat in airtight Cryovac bags. Wet aging does less to enhance flavor and tenderness than dry aging.
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post #137 of 142
7/8/09 at 9:44pm
Quote:
Originally Posted by Cavalier View Post
Nothing scientic, just talk with my local butcher. He does have an article on his website http://www.misterbrisket.com/NewFiles/article01.html

He supplies the local restaurants around here with prime beef and isn't cheap, but you get what you pay for. I can probably dig up some internet refrences to offset mr brisket's shitty online presence, but he's the real deal.

I'm sorry, but you are going to have to come up with more than a guy that is "Known nationally as "Cleveland's Culinary Cult Figure.""

Your local butcher specialises in corned beef (nothing wrong with that, but I don't see how it makes him an expert on dry vs wet aging)

K
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post #138 of 142
7/8/09 at 9:47pm
and really, with strip priced at sub $13...

I'm happy to be proven wrong as wet aged would cost me less, but I'm not seeing a credible source yet

K
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post #139 of 142
7/8/09 at 11:06pm
Website prices are unfortutnatly not very good representation of the price you'll pay at his store for prime steaks which is mainly what he carries, http://www.clevelandmagazine.com/ME2...ACDC5C24154641

he's also in the 'hood, so brisket is what his "standard" is

Like I said, it's not scientific nor is he famous, but I do agree with his general point -- the importance is not in the wet or dry, but the quality to begin with
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post #140 of 142
7/9/09 at 8:45am
Of course you need to start with a good piece of meat. No-one is arguing that dry aging magically transforms a subpar steak.

But if you take two pieces of the same beef, one dry and one wet aged, they will be different. The dry aged will have lost water, giving it a more intense flavour. It will also be drier, allowing you to develop a crust more easily.

K

edit: I dont specify quality indicators like Prime / Choice / etc because we dont use them in the UK. I buy from quality butcher shops so I already know that my meat is of a good standard, and dry aging is an enhancement of that.
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post #141 of 142
8/10/09 at 3:45am
How long should the steak be in the oven for?
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post #142 of 142
8/11/09 at 7:39am
Thread Starter 
Quote:
Originally Posted by BrooklynHighpost View Post
How long should the steak be in the oven for?

Depending on the thickness, obviously. For a 1.5" thick steak, probably about 6-7 minutes at 450 for medium rare.
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