Dry aging steaks at home

A little over a week ago, while in bed watching late night tv, I stumbled upon a good eats episode that focused on aging steaks at home using a porterhouse steak. I trust Alton Brown, and from his shows, I have yet to be pointed in the wrong direction, so I kept the idea in the back of my mind. Then, an opportunity presented itself, and off to the experimentation we go. So here we are with another installment of cooking with Clem. Below, I will explain how the steak in the pictures went from bright red to a very dark red in a span of about 9 days by dry aging the steak.

Coincidentally enough, a week prior to seeing the Good Eats episode, one of my friends had asked if it was possible to dry age steaks at home, and if I knew the process if one existed. I told him that I didn’t know, and that it would probably be difficult. Well, a few short weeks later, my opinions about the difficulty is completely changed, and now I know how to dry age my own steaks at home.


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The Tenderloin Experiment part 1 and 2

Tenderloin part 1: Filet Mignon. So after watching an episode of Alton Brown’s Good Eats; I decided that I needed to try getting a bulk cut of tenderloin, cut up, and use the different meat cuts for various uses. And what better guinea pigs to test this out on than a few of my friends. Yesterday, I cut some fillet Mignon steaks and did a steak au poivre dish. Today, I took a different cut of the meat and made Philly Cheesesteaks.


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