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Forum » Rate my homemade dry aged NY Strip steak attempt
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Thread: Rate my homemade dry aged NY Strip steak attempt

post 1673895343 12-31-2022, 07:19 PM
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Rate my homemade dry aged NY Strip steak attempt

Wrapped these in cheesecloth and dry aged for a couple of weeks. Then I dry brined them and simply grilled them. It’s minimal prep with maximum flavor. I may dry age them longer next time. And cook them in a cast iron but I like the easy cleanup of a grill.

Prior to cooking



Grilled and resting. I screwed up on the grilling process as my little dog dug under my fence and I ran after him. Some parts of the grill were too hot.



Moment of truth



We ate this with a salad, twice cooked smashed new potatoes and some asparagus.





I probably banged your mom.

Eat the whole animal like a real man.
post 1673895413 12-31-2022, 07:21 PM
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Get a full strip (a lot of time I can talk even grocery stores butchers to sell me one they haven’t broke down yet) and go for some serious funk then cut it off !
post 1673895513 12-31-2022, 07:22 PM
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Feed me.
post 1673895663 12-31-2022, 07:24 PM
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They don’t look dry aged but they look good
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post 1673895693 12-31-2022, 07:25 PM
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NY strip AKA sirloin poverty should never have been included in the category of real adults steaks (filet and ribeye)

Tough and flavorless
6’1
170lb
Raw dog or no dog crew
post 1673895703 12-31-2022, 07:25 PM
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Looks delish/10!
National Level Competitor (Female BB)
post 1673895773 12-31-2022, 07:26 PM
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I don't know what any of that means but the finished product looks 10/10.
post 1673895793 12-31-2022, 07:26 PM
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Originally Posted By Globally⏩
NY strip AKA sirloin poverty should never have been included in the category of real adults steaks (filet and ribeye)

Tough and flavorless
You’re an idiot with no real taste trying to be pretentious. Also filets are for women and children unless eaten raw.
post 1673895823 12-31-2022, 07:26 PM
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Originally Posted By Globally⏩
NY strip AKA sirloin poverty should never have been included in the category of real adults steaks (filet and ribeye)

Tough and flavorless
Porterhouse cuts are the goat tho
NEW YORK FOOTBALL GIANTS
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post 1673895863 12-31-2022, 07:28 PM
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Originally Posted By Duckliver⏩
Get a full strip (a lot of time I can talk even grocery stores butchers to sell me one they haven’t broke down yet) and go for some serious funk then cut it off !
This was a poverty attempt for sure. I did the minimum amount of work for a dry age but it was really tender for a typical tough cut. I am going to try again with a bigger, better cut of meat.
I probably banged your mom.

Eat the whole animal like a real man.
post 1673896123 12-31-2022, 07:32 PM
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Originally Posted By OT2000⏩
This was a poverty attempt for sure. I did the minimum amount of work for a dry age but it was really tender for a typical tough cut. I am going to try again with a bigger, better cut of meat.
It’s fun to play around with how much funk it gets but the irony is the more funky it is the better it tastes rare and the liver flavor overdevelops past medium, but the more you want to cook it more cuz lmao the funk is funky.

Never did cheesecloth had a light and fan
post 1673896493 12-31-2022, 07:38 PM
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Originally Posted By Duckliver⏩
You’re an idiot with no real taste trying to be pretentious. Also filets are for women and children unless eaten raw.
You order NY strip at the butcher or at a steakhouse?
6’1
170lb
Raw dog or no dog crew
post 1673896623 12-31-2022, 07:40 PM
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Originally Posted By Globally⏩
You order NY strip at the butcher or at a steakhouse?
Yes and serve it at my restaurant frequently

And have cooked it at many high end restaurants

Prime and up grade it outshines ribeye by alot because ribeye is drowned in the fat while New York can take the extra marbling.
post 1673896693 12-31-2022, 07:42 PM
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Originally Posted By Duckliver⏩
It’s fun to play around with how much funk it gets but the irony is the more funky it is the better it tastes rare and the liver flavor overdevelops past medium, but the more you want to cook it more cuz lmao the funk is funky.

Never did cheesecloth had a light and fan
The cheesecloth thing I just read online and said why not. The steaks were not expensive so if I fuked them up oh well.

I am thinking of trying a rib roast maybe. And really researching it.
I probably banged your mom.

Eat the whole animal like a real man.
post 1673896933 12-31-2022, 07:45 PM
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Originally Posted By Duckliver⏩
Yes and serve it at my restaurant frequently

And have cooked it at many high end restaurants

Prime and up grade it outshines ribeye by alot because ribeye is drowned in the fat while New York can take the extra marbling.
A prime grade NY Strip is my favorite cut to get because 1) I can buy it at Costco (I know as a chef you may hate this but it is what it is) and 2) it’s marbling and natural flavor is above so many cuts of beef.
I probably banged your mom.

Eat the whole animal like a real man.
post 1673897043 12-31-2022, 07:47 PM
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Originally Posted By Globally⏩
You order NY strip at the butcher or at a steakhouse?
Go to any steakhouse worth its salt and their main cut of beef to order is a porterhouse….
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RED BULL RACING
post 1673897093 12-31-2022, 07:48 PM
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Mirin. The dry-age process is something I’ve never attempted, but I absolutely taste the difference when I get it from restaurants. Looks delicious brah.
post 1673897443 12-31-2022, 07:59 PM
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mirin
be the turtle in the race.
post 1673899543 12-31-2022, 08:46 PM
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Originally Posted By cobhc⏩
Go to any steakhouse worth its salt and their main cut of beef to order is a porterhouse….
Almost all high end steakhouses focus on a filet and a ribeye as their main cut. But all of them have a NY strip choice. I like when one has a hangar. A porterhouse is less used due to size. Kind of like a T-bone. The two cuts are not used as much as they just separate the filets and loins. But this is my experience.

The best cuts are always based on aging, source etc
I probably banged your mom.

Eat the whole animal like a real man.
post 1673899743 12-31-2022, 08:53 PM
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if i wanted rotten meat, i'd text my ex
Make Europe Germany Again
post 1673900023 12-31-2022, 08:57 PM
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Originally Posted By OT2000⏩
Almost all high end steakhouses focus on a filet and a ribeye as their main cut. But all of them have a NY strip choice. I like when one has a hangar. A porterhouse is less used due to size. Kind of like a T-bone. The two cuts are not used as much as they just separate the filets and loins. But this is my experience.

The best cuts are always based on aging, source etc
No.

Peter Luger, Smith and Wolensky, Wolfgangs, even Nusret focuses on porterhouse which is ny strip + filet.
NEW YORK FOOTBALL GIANTS
RED BULL RACING
post 1673900163 12-31-2022, 08:59 PM
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Originally Posted By Globally⏩
NY strip AKA sirloin poverty should never have been included in the category of real adults steaks (filet and ribeye)

Tough and flavorless
Lmao holy crap talk about exposing yourself as knowing absolutely nothing about steak while trying to act like a know it all.
post 1673900543 12-31-2022, 09:05 PM
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Originally Posted By Globally⏩
NY strip AKA sirloin poverty should never have been included in the category of real adults steaks (filet and ribeye)

Tough and flavorless
Negged srs.
post 1673900683 12-31-2022, 09:08 PM
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Originally Posted By cobhc⏩
No.

Peter Luger, Smith and Wolensky, Wolfgangs, even Nusret focuses on porterhouse which is ny strip + filet.
You have never been to any of them then. I have been to S&W both NY and Vegas and they focus on their filets and strips. They have a porterhouse sure. But they filets and strips have multiple preparations.

All steakhouses separate the cuts and focus more on the individual cuts.
I probably banged your mom.

Eat the whole animal like a real man.
post 1673901093 12-31-2022, 09:16 PM
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Originally Posted By OT2000⏩
You have never been to any of them then. I have been to S&W both NY and Vegas and they focus on their filets and strips. They have a porterhouse sure. But they filets and strips have multiple preparations.

All steakhouses separate the cuts and focus more on the individual cuts.
Is this guy fkin srs rn? Lmaoooo

You sound like an outback customer trying to rank michelin spots.
NEW YORK FOOTBALL GIANTS
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post 1673901363 12-31-2022, 09:23 PM
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Originally Posted By cobhc⏩
Is this guy fkin srs rn? Lmaoooo

You sound like an outback customer trying to rank michelin spots.
Oh you’re deflecting now…got it. Well enjoy all of the michelin spots your visiting
I probably banged your mom.

Eat the whole animal like a real man.
post 1673901473 12-31-2022, 09:25 PM
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Fuark. Das it mane 10/10 dinner
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post 1673901503 12-31-2022, 09:26 PM
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Originally Posted By OT2000⏩
Oh you’re deflecting now…got it. Well enjoy all of the michelin spots your visiting
Anyone that has been to Lugers, Wolfgangs or any legit steakhouse knows that their main focus is the porterhouse so you can poorcope as much as you want.
NEW YORK FOOTBALL GIANTS
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post 1673901553 12-31-2022, 09:26 PM
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Looks good OP. Thinking about trying to dry age my own steaks soon. Notice any difference in taste/texture?
post 1673901623 12-31-2022, 09:28 PM
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Originally Posted By cobhc⏩
Anyone that has been to Lugers, Wolfgangs or any legit steakhouse knows that their main focus is the porterhouse so you can poorcope as much as you want.
Oh so I’m a poorcope now. More deflection. That is even funnier. Typical moron kid who can’t even look in someone’s eyes when they talk.
I probably banged your mom.

Eat the whole animal like a real man.
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