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Dry Aged New York Steak

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Similarities Of Ribeye And Ny Strip

28Day Dry Aged Wagyu Steak – New York Strip Loin

While there are several important differences between NY strip and ribeye steaks, we think it is also good to highlight their similarities.

Origin of Cut As we have mentioned, both steaks come from the same area of the cow, the longissimus dorsi muscle. The difference is that the ribeye is cut near the neck and along the upper rib cage, while the New York strip is cut from the rear area.

Both Have Tender Taste Since the origin of the cut is the same, the steaks are both tender and flavorful. Many people consider the ribeye more tender than New York strip, as it is highly marbled. However, the New York strip is considered healthier than ribeye since it has fewer fats.

Shape and Size Ribeye and NY strip have similar sizes and shapes. The difference is that ribeye is usually sold with bones. NY strip doesnt often come with bones unless you specifically request it.

It can be difficult to choose between New York strip vs ribeye since they come from the same part of the animal and have a lot of similarities. If tenderness or juiciness is the most essential factor for you, you may want to buy ribeye steak.

But if you are trying to stay healthy or want to grill your steak without worrying about flare-ups, you may want to choose the NY strip for its lower fat content.

Whichever steak you choose, both the ribeye and the New York strip make a delicious centerpiece to a meal.

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Get Your Dry Aging Fridge Knocked Up

When I discovered the concept of dry age fridge inoculation, it kind of blew my mind. I had never considered it before, yet it was so obvious! Much like a sourdough needs a starter, or salami requires introduced mold cultures, your dry aging fridge will benefit from being inoculated by an already dried piece of meat.

In short introducing the right mold to the fridge gets you off to a flying start, and makes sure the correct bacterias are present from the get go. The Certified Angus Beef® dry age locker in Ohio got their starter piece from DeBragga meats, New Yorks Butcher® . And my fridge was started off by a 70 day old strip shell from the CAB facility, with DeBragga provenance. Its kinda cool to trace it back that far. So ideally, you want to start off your fridge by smearing the interior with the already-aged meats from a facility that has a good program already set up. This may require you to trace down some online options or try to negotiate with your local dry age purveyor.

So, what happens if you cant get your hands on a piece of dry aged meat and you dont inoculate? Well, nothing bad. You can still start your own fridge off, but the microclimate will just take far longer to develop. So, your meat will be tender and slightly more intensified, but will lack the funkiness of a mature dry aging facility.

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Dry Aged Ribeye & New York Strip Steak

Dry aged steak is one of our favorite. But they are hard to find on the market.

When beef has been aged in a carefully temperature and humidity controlled room for a certain amount of time ranging from weeks even to months, beef will be broken down by enzymes to produce amino acids, fatty acids and sugar. That is to say, the beef will transform into good eats with better taste, tendered texture and intensified flavors.

It is a very expensive and time consuming process. Besides, the beef needs to be trimmed before selling or cooking. All costs add up quickly. No wonder dry aged steaks on steakhouse menu are always so pricey.

Imagine how exciting I was when I found out Central Market in Houston sells dry age beef! OO~

There are two types of dry aged steak available in Central market. One is ribeye, and the other one is New York strip steak.

Price is more expensive than regular steak. But it is quite reasonable when compared to what you paid for aged beef served in a steakhouse.

I bought one piece of each so that it would be convenient to compare them side by side.

Leave the steak out on the countertop for about 20 minutes to warm up to room temperature.

Meanwhile, preheat the grill to 450F/232C with 2 sizzling plates in it.

The one on the bottom is ribeye. The other one on top is New York strip steak.

Sprinkle with generous amount of freshly ground black pepper

Add sea salt to taste. Lightly press down the salt and pepper.

Add to the grill. Grill for 2 minutes.

Proper Preparation & Cooking Of Dry Aged Meat:

Dry aged New York steak stock image. Image of medium ...

Your set up is a huge part of the dry age process, but so is knowing how to treat the product when its ready to eat. There are important two factors you need to consider when approaching the preparation and cooking stage: palatibility and food safety.

PALATABILITY basically refers to how enjoyable it is to eat, both in terms of flavor and texture. Assuming all your aging parameters were correct and theres no spoilage, the only hindrance to perfect palatability is going to be the rind, or hard outer shell that forms during aging. The rind does not soften during the cooking process and so needs to be removed. Dont be stingy with your trimming here theres no point in aging steak only to have a poor eating experience by leaving rind on there.

When trimming back your rind, you may notice that there are parts of the muscle itself that have turned a brown shade. In most cases, this is nothing but oxidization of the myoglobin, a harmless color change. As long as you feel the darker areas and they seem to be the same consistency they will be fine to eat, despite not being appealing in color. Theres always a chance that the discoloration is not simply part of the myoglobin cycle, but a more concerning issue like meat that was close to an air pocket or seam which held mold. You should be able to make a judgement call here using smell and touch, but if in doubt, trim it away. Food poisoning is not fun, FYI.

AND SO TO SUMMARIZE

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New York Strip Overview

Also Known As New York strip is also known as Kansas City steak/strip, ambassador steak, hotel cut steak, country club steak, top loin steak, and contrefilet. Australians and New Zealanders call it sirloin or porterhouse.

Where Its Cut Like the ribeye steak, New York strip steaks come from longissimus dorsi, towards the rear of the beef. The meat comes from the short loin primal, which is situated below the backbone or behind the ribs of the animal.

Where to Purchase It There are plenty of high-end retailers that offer New York strip steaks. You can check stores located within your community. For your convenience, you can also check their websites, and they can deliver the steak to you.

How It Tastes Unlike the ribeye steak, the New York strip is not highly marbled. But that doesnt mean that strip doesnt taste as good. Note that NY strip is harvested from a muscle group similar to where the ribeye steak comes from. Because of this, the NY strip is also tender and comes with a potent beefy flavor.

As NY strip doesnt have the same marbling as ribeye steak, it is usually cut more than one inch thick. According to steak experts, the thickness of the cut can help keep the meat from running dry during the grilling or frying process.

That means you can still get a juicy steak, even if it doesnt have that much fat.

Preparing To Make A Dry Aged Ny Strip

To prepare this sub-primal for the Steak Locker to make your dry aged NY strip, begin by patting it as dry as possible with paper towels to remove all of the excess moisture. Place it in the Steak Locker with the bone side down and fat cap on top. The fat cap will protect the meat and the bone side will keep the structure of the muscle. Set the Steak Locker to 35 degrees and 65% humidity for the first ten days then increase humidity by 5% for the remainder of the dry age process. We recommend this sub-primal cut to be dry aged for a minimum of 45 days but can go for as long as 75 days.

The alternative to placing it on the shelf is to hang it from the bar by a meat hook. Be sure to hook it at the tip of the rib bone, approximately one and a half inch of the muscle. Use the Steak Locker Smart App to track the days in the dry aging process.

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What Temperature Do You Cook A Dry

Start checking the internal temperature with the thermometer. Pull the steak out of the pan and place on the cutting board when the desired temperature is met ~120° for rare ~125-130° for medium rare ~ 130-140° for medium. CRITICAL STEP Allow steak to rest for a minimum of 10 minutes before slicing.

Which Cuts Work Best

Dry and Wet Aged Steaks At New York’s Most Famous Steakhouse The Meat Show

Though both Poll and Pollaci said the cut is arbitrary — and mostly up to the preference of the diner — the most common cuts used for dry-aging are ribeye, sirloin, and New York strip.

These cuts are chosen because they tend to come from parts of the cow where muscles arent used frequently, like the ribs and the loin area, resulting in tender meat as opposed to tougher muscle. Its good to note that larger cuts, specifically primal cuts, are considered the best candidates. A primal cut, for those of us who aren’t butchers, is a larger cut of beef that has yet to be separated into individual steaks . Those big cuts can can handle aging much longer.

At Gallaghers, rib steak, sirloin, porterhouse, and filet mignon are all on the menu and dry-aged in their 52nd street-facing meat locker.

Castaway carries similar cuts, including a ribeye, New York, and tomahawk. Though Pollaci recognizes that some cuts fare better than others in the dry-aging arena, hes had a lot of fun experimenting with different cuts of meat, like brisket.

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How Do You Cook A Dry Aged Ribeye Steak On The Grill

Place the steak on the grill and close the cover. Cook six to eight minutes each side, or until a instant-read thermometer inserted into the steak reads 135 degrees Fahrenheit, for medium-rare. To reach medium doneness, cook until the thermometer reads 145 degrees Fahrenheit or eight to 10 minutes each side.

How Do I Make The Best Steak

HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. For more flavour, try one or a combination of the following

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Bring On The Funk: Comparing 30 45 And 60

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This might be a first: I was disappointed that my food wasnt too funky.

In February, I joined the in-house butchering team at the Gaslamp Quarters Lou & Mickeys, led by executive chef Nathan Mantyla, on a quest to compare the flavor and texture of beef thats been dry-aged for 30, 45 and 60 days.

Dry-aged beef is one of the meatiest trends at San Diego steakhouses today, with the costly, tender and beefier steaks considered to be a premium experience. Its a rarity that a restaurant has the resources to invest in its own dry-aging room among the few places in town to have one are Little Italys Born & Raised, Sycuan Casino Resorts new Bull and Bourbon steakhouse and Barona Resort & Casinos Barona Oaks Steakhouse.

For meat eaters, dry-aged beef is supposed to be a foray into funkitude. Akin to pungent, washed-rind French cheeses that have a brine-induced bacteria-laden outer coating, what gives dry-aged beef its signature scent is the nasty-sounding moldy crust that forms on the exterior during the aging process. Essentially, the meat is decomposing.

Mmmm, right?

Yes, actually. Dry aging in a temperature- and humidity-controlled room draws moisture from the beef and breaks down the meats collagen, leaving it more tender and with a more concentrated flavor. The fat only gets richer. And that fungal crust? Forget the unappetizing images in your head: Its cut off before cooking.

What Causes Flavor Change

Taylor

So really, aged meat doesn’t lose much moisture. But, wait a minute, haven’t I read that aged steaks can lose up to 30% of their weight in water? Isn’t that one of the reasons why aged steak is so expensive?

Don’t believe everything you read. That 30% figure is deceptive at best, and an outright lie at worst. Yes, it’s true that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, you’ll end up losing about 30% of its total weight over the course of 21 to 30 days or so. What they don’t tell you is that the weight is almost exclusively lost from the outer layersthat is, the portion of the meat that is going to be trimmed off anyway, regardless of whether it’s aged or not.

Has it never struck you as not just a little bit odd that the aged ribeye steaks in the butcher’s display aren’t 30% smaller than the fresh ribeyes in the display? Or that aged bone-in steaks are not stretching and pulling away from their bonesI mean, surely the bones aren’t shrinking as well, are they?

The fact is, with the exception of the cut faces that need to be trimmed off, the edible portion of an aged prime rib is pretty much identical to that of a fresh prime rib.

Okay, let’s say I’m convinced about that. Does that mean that the whole idea that “meat flavor is concentrated” in an aged steak because of dehydration is also false?

I’m afraid so. It’s a great idea in theory, but several facts don’t support it.

“That is, the less aged the meat was, the more moisture it expelled.”

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This Northwest Brewery Has A Brilliant Side Hustle

Theres nothing like a thick juicy steak, and you dont get much better than Flannery Beef. This online butcher ships dry-aged meat, straight to your door, ready to throw on the grill or in a cast-iron pan. The California Reserve Dry Aged New York Steak Gift Box features two steaks that are hand cut and trimmed of excess fat, for a robust flavor with a texture close to fork tender. Theyll love saving this for a special romantic date night!

The Dry Aging Set Up:

THE FRIDGE: Youll need a dedicated fridge for your dry aging. When I say dedicated, I mean it. Do not store any overflow items requiring refrigeration in here- no beer, no birthday cakes, no freshly harvested deer quarters. Youre trying to create and maintain an ideal microclimate for your beef to get funky. Protect your atmosphere! Further, sharing the space with other items may lead to cross contamination of flavor profiles which manifest in the fat.

I chose the 8.6 cubic feet Edgestar model, because its large enough for me to have a starter piece, plus 2-3 additional pieces aging at one time. It seemed to me that any smaller model would not allow me enough space to have a reasonable selection actively aging. And if youre going to spend the money, then give yourself the extra space. Also take note to make sure the interior widths arent too narrow the pieces of meat youll be aging are wide and will need extra room for air flow around the edges. Conversely, a fridge that is too large may have more trouble with humidity levels. Youll notice this unit also has wire shelves youll need these to make sure airflow is sufficient.

Be sure to disinfect your fridge before you use it for the first time I used a water/bleach mixture to wipe down all internal surfaces.

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I’ve Got Some More Questions

What about wet-aging? What is it, and does it work?

Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf for a few weeks. Tell your customers that it’s aged sell it at a premium.

The problem is that wet-aging is nothing like dry-aging.

For starters, there is no oxidation of fat in wet aging, which means that there is no development of funky flavors. A minimal amount of flavor change will occur through enzymatic reactions, but they are, well, minimal. Additionally, wet-aging prevents the drainage of excess serum and meat juices. Tasters often report that wet-aged meat tastes “sour” or “serum-y.”

Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that’s about it. In reality, wet-aging is a product of laziness and money-grubbing. It’s easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called “aged” and sold for a higher price. I don’t buy it. When you are being sold “aged” meat, be sure to ask whether it’s been dry-aged or wet-aged. If they don’t know the answer or are unwilling to share, it’s best to assume the worst.

To anyone who was in the office the day I opened up that package of rotten wet-aged beef, my sincerest apologies. As Robyn described it, it smelled like “rotten excrement taking a poop.”

Yeah, it was that bad.

What about those fancy “dry-aging bags” I’ve been reading so much about?

I’ll pass on the special equipment.

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