Since my weekend was a bachelor weekend - I was able to do stuff I would not normally do - and this one was hard to do. I had to pry my stingy fingers from around my wallet and pull out some dusty green stuff for some $25.00 per lb steak. Had a wild hair (at least for me) and went to Whole Paycheck and anted up for a dry aged T-bone. You notice, it wasn't the thickest in the bunch - not at $25.00 per pound. Did I mention it was $25.00 per pound? Also picked up a variety of mushrooms. Simple S & P on the steak - had to honor it's flavor - I remind you it was $25.00 per pound. Simple treatment on the mushrooms - sauted in goat butter and S & P. Oh, and don't forget the two tiny lobster tails - I've used bigger shrimp for bait - but they didn't cost much, but the steak did - $25.00 per pound. The steak and tails got put on the block and refrigerator shelf grill over dead fall mulberry limbs. Did not seem quite the fitting grill for $25.00 per pound steak, but que sera'. The steak was $25.00 per pound. Actually got a little more done than anticipated, a $25.00 per pound steak should not be overcooked - it would hurt it's self-esteem - it is by the way a $25.00 per pound dry-aged steak! Finished off the lobster with goat butter - but not the $25.00 per pound steak - it had to stand on it's own. And boy did it! That thing was outta this world. Almost fell to my knees good! Almost made me feel guilty I was left at home while my wife and daughter were on the Outer Banks at Kill Devil Hill --- NOT! The mushrooms were very good, the lobster - take it or leave it - but the $25.00 per pound steak, I had to say was probably worth the extra $10.00 to $15.00 per pound. AWESOME!!!! And it was healthy to boot - you know low-carb! ;D ;D
(http://i94.photobucket.com/albums/l95/43something/dryaged/_MD70085.jpg)
(http://i94.photobucket.com/albums/l95/43something/dryaged/_MD70092.jpg)
(http://i94.photobucket.com/albums/l95/43something/dryaged/_MD70089.jpg)
The Aftermath
(http://i94.photobucket.com/albums/l95/43something/dryaged/_MD70103.jpg)
Wow What a plate!, i know the lobster was a little pricey and the mushrooms can get high :D from time to time, but what would one expect to pay for a carefully dry aged T bone steak like that??
Caney How much DID that dry aged steak cost you??
I know i would have looked like that tail in the last pic after eating a good meal like that. All curled up and shivering like a dying cockroach!!
I must have missed it. How much per pound was it ??? ;D ;D
Nice looking meal.
I won't ask how much it weighed.
Wow! WHAT brand of knife is that? Looks pricey..
Quote from: squirtthecat on October 05, 2010, 04:32:51 PM
Wow! WHAT brand of knife is that? Looks pricey..
Thanks guys, I've got wet eyes laughing so hard!
Henkel Twin Paring knife that has been sharpened a few times. It did not cost as much as the steak. Maybe that is what is making me wet-eyed!
Dang you Caney! Now I gotta thaw out some PRIME FILETS!
Quote from: hal4uk on October 05, 2010, 04:38:21 PM
Dang you Caney! Now I gotta thaw out some PRIME FILETS!
You Froze Prime Filets????? SHAME on you, they are ruined.....just send them to me and i guess i will cook them in the microwave :o
Caney,
You clean up real good.
The plate that is. ;D
Quote from: Caneyscud on October 05, 2010, 03:38:55 PM
The Aftermath
(http://i94.photobucket.com/albums/l95/43something/dryaged/_MD70103.jpg)
I didn't catch what you paid for that meat. Could you PM the cost please?
Dang Caney, you made me hungry... again!!
Caney, I am a steak guy through and through, but I've got to tell you I WOULD NEVER PAY $25.00 FOR A STEAK! I hope it was worth it, cause that was gas for 8 days for me on my motorcycle.
Good looking plate of food! Was if good enough to do it again? ;D
Quote from: KevinG on October 06, 2010, 10:01:35 AM
I WOULD NEVER PAY $25.00 FOR A STEAK!
Heck, I would (
and more!)... In a steak house, you only get a "pretty good" steak for $25.
I'd rather have a GREAT STEAK at home. Yeah, it could be an expensive
habit, but I'd rather have a
fantastic steak once in a while than to have cheap steak 3 times a week.
This ain't no dress rehearsal.
Awrighten.
Yea, but then I'd have to walk to work for a week, and I'd be 10x as hungry because of it. I'd go from OMG this is soooo good, to OMG I'm dying of hunger AND have to walk to work. ;D It does look good Caney!
Well, I just had to look it up. This is a DIY article on dry aging at home. http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm
Arnie;
When you dry age meat at home, make sure there are no foods that have strong odors. If there are strong odors in the refrigerator the meat will take on those odors.
Good point Habs. Thanks. At least the fridge has a carbon air filter.
Caney, maybe I missed it .. how much was that steak? ;D
I can hardly believe that it took all these years, with your culinary prowess, to make it to the dry-aged beef side. It's a different taste all together. Some like it, some don't, and then there are folks like me who believe that dry-aged is what beef was meant to be. Outside of steak houses, a couple of times each year I pull the trigger and go for the dry-aged steak thing. When I do (very special occasions only) my go-to source is Lobel's in NY (use Google and check out the Butcher Shop). I have found none better. To say it is pricey is an understatement, but oh ... the experience. USDA Prime, dry-aged, cut on shipping day, fresh, never frozen ... I am getting giddy thinking about it. The good part is Christams is one of those every year special occasions, so I am on the short side of the year in anticipation.
Quote from: BuyLowSellHigh on October 06, 2010, 06:53:10 PM
Lobel's in NY (use Google and check out the Butcher Shop)
USDA Prime, dry-aged, cut on shipping day, fresh, never frozen
If anyone draws my name for the Christmas Exchange...
HINT! HINT! HINT! HINT! HINT! HINT! ;D
In my youth I would have been able to eat a steak like that but not anymore. Nowadays it's 4 - 5 oz of meat, a small baked potatoe and the dog still gets a treat. That was one serious steak.
We had a vendor take us to lunch at Pittsburg Blue yesterday and I ordered the 24oz Dry Aged Porterhouse and while it was really good I think yours looks even better. I watched Alton Brown dry age some steaks and have been thinking about it. Maybe it's time to do something about it.
Outstanding!!
Caney that do look mighty nice!
Nice pics.
Quote from: TestRocket on October 06, 2010, 10:46:27 AM
Good looking plate of food! Was if good enough to do it again? ;D
Danged straight. But I think I will go for $24.99 a pound next time. I will have to wait for another time I'm bacherloring it - the wife type person of the house would not understand - She like a steak and all --- but she has her limits. By the way, I paid cash - no paper trail!
except your admission here ;D ;D