Dry age a steak in 48 hrs

[jsperk]

Did anyone see this? I wonder how well it really works. I thought only sub primal could only be dry aged.

That steak don't look to appetizing to me.
http://www.foxnews.com/leisure/2016/03/29/how-to-dry-age-steak-in-48-hours/

 

[MisterChrister]

I'll try/eat anything once! Off to the Asian market, thanks for the post!

 

[Okie Sawbones]

No thanks.

 

[ssv3]

I'll try/eat anything once! Off to the Asian market, thanks for the post!

I'm with Chris. :becky:

I've seen this also a while back and seems to have worked out fine for Tom. 6 day dry age.

[ame="https://www.youtube.com/watch?v=p9SJqqjdEqY"]https://www.youtube.com/watch?v=p9SJqqjdEqY[/ame]

 

[jwtseng]

It's good! Here's the Bon Appetit article from their March Test Kitchen:

http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji

I've tried it a couple times. Here is one try with the whole koji rice grains:

I cooked this one up side by side with a 45-day Umai dry aged ribeye. Koii is on the right with the bone, Umai on the middle and left:

Here they are cut up...Koji on the left, Umai on the right:

They were both cooked together in identical processes. What I can say is that the Umai dry aged has much deeper red color, which is more appealing. I preferred the Umai steak, but I think I was biased because the smell of the Koji during the 3 day period was really overpowering. Tenderness was better for the Umai 45-day steak.

Interestingly, the kids were blinded to everything. They liked both a lot. But 3 out of 3 kids ages 7-12 preferred the Koji faux aged steak better. They said it was "sweeter" flavored.

 

[Learning to BBQ]

I did a 3 day age here

http://www.bbq-brethren.com/forum/showthread.php?p=3503813

 

[Melissaredhead]

Did anyone see this?

That steak don't look to appetizing to me.
http://www.foxnews.com/leisure/2016/03/29/how-to-dry-age-steak-in-48-hours/

My true reaction:

 

[RolandJT]

There is an episode of Good Eats where Alton brown does a much simpler thing with a rib roast.--Just essentially set something on a baker's rack on top of a pan in the fridge (to keep it out of any juices that drip down).

I routinely do this for 3-4 days with rib roasts and whole NY strips. IMO it does make enough of a difference to worry about. The steaks are less watery and the beef flavor is more intense (IMO primarily this is simply due to water loss). My wife swears they are more tender--I haven't noticed enough of a difference there to have an opinion.

The very end pieces get a little leathery. We use those for either cheesesteaks or tacos in my house.