Found a wonderful 60 day dry aged steak.
Cooked for 2ish hours at 131F (keep saying next time I’ll try 137, and next time I will!). Ice bath for 8/9 mins, patted dry and seasoned. Finished off in butter and garlic, hot enough to set off the smoke detector while it rested.
Couple of firsts for me on this cook:
Dry-aged, amazing!
Bone-in, take it or leave it
Added an ice bath- it’s a must!
Stainless steel Finish- moved last Month and the cast iron is still… somewhere
by therealkaypee
2 Comments
Nice
Cook looks awesome. What’s your opinion on texture and flavor? I’ve never had aged steak, or if I have it definitely wasn’t 60 days.