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Dry Aged Beef – An Almost Lost Art
by
Lauren DeSantis
Calificación: 4.0
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,%20so%20this%20was%20truly%20an%20experience%20for%20me.%20But%20as%20I%20have%20an%20adventurous%20palate,%20I%20will%20try%20almost%20anything%20at%20least%20once.%20Hello%20porcupine%20meat%20(this%20story%20is%20reserved%20for%20another%20time).%3C/p%3E%3Cp%3EI%20headed%20to%20The%20Front%20Page%20Restaurant%20on%20Monday%20night%20to%20give%20dry-aged%20steak%20a%20try.%20We%20were%20greeted%20by%20the%20owner%20Craig%20Merrills%20and%20chef%20Jim%20Weisberger%20of%20sister%20restaurant%20Bethany%20Blues%20came%20out%20and%20our%20adventure%20began.%20Both%20were%20very%20enthusiastic%20about%20their%20new%20offering,%20which%20the%20diner%20can%20expect%20to%20order%20table%20side%20from%205%20ounces%20up%20to%2016%20ounces%20every%20Monday%20night.%20Dry%20aging%20is%20an%20old%20method%20of%20aging%20meat.%20Chef%20Weisberger%20explained%20that%20the%20dry-aged%20steaks[1]%20are%20dried%20in%20the%20restaurant%20for%2021%20days%20under%20controlled%20humidity.%20As%20the%20steak%20ages,%20moisture%20evaporates%20from%20the%20muscle.%20This%20releases%20flavor%20thus%20enhancing%20the%20natural%20taste%20of%20the%20meat.%20Furthermore,%20the%20enzymes%20in%20the%20meat%20break%20down%20the%20fibers%20making%20the%20meat%20more%20tender.%20Generally%20speaking,%20only%20the%20highest%20quality%20cuts%20of%20beef%20with%20the%20right%20amount%20of%20fat%20are%20selected%20for%20dry%20aging%20as%20the%20space%20where%20the%20meat%20is%20stored%20is%20expensive.%20In%20addition,%20during%20this%20process,%20the%20meat%20can%20lose%2025%20to%2030%20percent%20of%20its%20weight,%20which%20contributes%20to%20its%20high%20cost.%20It%20is%20these%20reasons%20why%20you%20won%E2%80%99t%20find%20dry-aged%20steaks%20at%20your%20local%20grocery%20store.%3C/p%3E%3Cp%3EWe%20started%20the%20evening%20with%20a%20jumbo%20lump%20crab%20cake[2]%20appetizer%20served%20with%20sriracha%20mayonnaise%20and%20corn%20salsa,%20which%20gave%20it%20a%20slightly%20spicy%20flavor.%20It%20was%20the%20perfect%20amount%20to%20start%20off%20the%20evening.%20It%20was%20juicy%20and%20it%20literally%20melted%20in%20my%20mouth.%20Moderately%20priced,%20it%20was%20not%20a%20bad%20way%20to%20start%20the%20evening.%20Then,%20the%20pi%C3%A8ce%20de%20r%C3%A9sistance%20%E2%80%93%20the%20dry%20aged%20New%20York%20strip%20arrived.%20Each%20steak%20was%20portioned%208%20ounces%20and%20was%20approximately%201%20and%20%C2%BC%20inches%20(almost%20%C2%BD)%20thick.%20We%20ordered%20ours%20medium-rare.%20The%20steaks%20were%20wrapped%20in%20thin%20slices%20of%20salt%20cured%20bacon%20and%20served%20with%20the%20restaurant%E2%80%99s%20twice%20baked%20potato,%20sour%20cream,%20bacon%20bits,%20and%20seasonal%20vegetables,%20which%20in%20our%20case%20included%20carrots,%20broccoli,%20zucchini%20and%20squash.[3]%20Ever%20since%20I%20discovered%20bacon%20in%20the%20States,%20I%20have%20loved%20it,%20but%20I%20was%20not%20sure%20how%20it%20would%20work%20with%20the%20steak.%20Will%20the%20flavors%20cancel%20each%20other%20out?%20Most%20importantly,%20given%20the%20goal%20of%20the%20evening,%20will%20I%20be%20able%20to%20taste%20the%20steak?%20All%20I%20can%20say%20is%20that%20the%20end%20product%20was%20absolutely%20delicious.%20The%20bacon%20enhanced%20the%20flavor%20of%20the%20steak%20without%20overpowering%20it.%20The%20steak%20itself%20was%20richer,%20more%20flavorful,%20and%20more%20tender%20than%20any%20steak%20I%20have%20ever%20tried.%20%20The%208%20ounce%20steak%20wrapped%20in%20salt%20cured%20bacon%20before%20it%20is%20cooked%20And%20voila,%20ready%20to%20enjoy!%3C/p%3E){kind=link}