How to dry-age a steak in 48 hours
 

Just saw this story online and thought it sounded interesting...

How to dry-age a steak in 48 hours
Bon Appetit
By Brad Leone Published March 29, 2016

http://www.foxnews.com/leisure/2016/...?intcmp=hphz12

"...Look, dry-aged meat is amazing and certainly worth buying when you can afford it. But down in the BA Test Kitchen, I’ve been fooling around with a technique that Trentina chef Jonathon Sawyer mentioned to senior food editor Chris Morocco when he visited the kitchen last year, a “fake” dry aging experiment that tastes just as good as dry-aged meat, for a considerably smaller price tag.

Behold: Koji-rubbed meat..."

I saw that and just laughed.......

And another reason I don't read Bon Appetit..........:rolleyes:

I did think it was extremely funny they picture a beef tenderloin....lol, you have to work at it to make that cut tough.

What next Bon Appetit? Aged wine in 48 hours?

Stick with food.com or chow.com and you'll never look back. ;)

You can only dry age meat properly, if its attached to the bone. A drop loin hold two in demand cuts, the New York strip, or strip loin, and the mid to tail section of the Filet Mignon. Another important fact is the grade. You will waste a lot of time and money dry aging a grade less then extra choice.

One of the great misconception and representation on restaurant menu's is dry aged "Prime", there isn't enough prime beef in the market to satisfy the demand. 95% of what is stated as prime is a lower x> to choice grade. Another flavor enhancer is rendered beef fat. If you are a steak aficionado, cook a choice dry aged grade steak in beef fat, you'll be very happy.