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Unread 09-01-2009, 04:23 PM   #29
BIG ALAN
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Join Date: 08-29-09
Location: Encinitas, CA
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Watched that clown Guy Fieri a couple months ago dry-age a NY strip loin in his refer for 14 days. Got the idea so went to Costco, found a 4# boneless Prime rib roast, and followed the directions. At 14 days, I pulled it out, trimmed the leather and fat, and cut it into 3 nice steaks. Kosher salt, fresh cracked black pepper and granulated garlic with a little EVOO. Royal oak lump in a two-zone Weber kettle fire. Sear and indirect to 135 degrees. These were by far the best steaks ever. Doesn't have to be prime, got it only because they had it, choice is just fine. Fed 6. My just returned-home SEAL son said it was his best steak ever.
Now, it does take 2 weeks and room in the refer (and below 40 degrees) or bacteria will grow. It can be done, and for a special occasion, I can't wait to do it again. This time I'll pron the pic's. Hate to think what this would have cost at Peter Luger's.
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