Butcher shop by me had some New York Strip dry aged in Butter, Garlic, and Rosemary. I asked for thicker cuts – put in Sous vide for 3 hours at 132 for 3 hours, pat dry and let rest in fridge for a few mins. Lightly salted, then seared in infrared broiler. Great flavor and crust. Attached some additional photos of process.
Have a good weekend all
by KnobheadHamburglar
5 Comments
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Do you have one of those propane infrared broilers?
This looks amazing but why are you eating out of a dog food bowl?
GAAAARLIC
Looks amazing!
But ‘dry aged in butter ‘? Isn’t that basically wet aged? Dry aging does two things.. let’s the muscle fibers break down and let’s water evaporate, concentrating the flavor. I don’t see how the latter is possible It’s covered in butter. I think what you did is considered wet aging.
https://rosebudsteak.com/wet-age-vs-dry-age-steaks-whats-difference/