Michael / C1, made your posted rec for Hawaiian Steak. YUM!

B

barb_b

Well-known member
I marinated steak for 2 1/2 days. I was worried that it would break down the beef and get mushy. It did not. It was very flavorful. It was a huge hit in our home. Nice combination of flavors. Will definitely make it again.

I forgot to serve with the butter, but luckily, I still have some to meat to grill up, so will use the butter for that!

Thanks again for posting and pointing out a fun recipe that I will use again!

I admit, that I was very nervous about "marinating" an expensive cut of meat, but it all worked out well.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250807

 
General beef question. In a "review" of rec, someone suggested they marinated then dry aged

the meat. Not to be ignorant, but what did they mean? TIA

 
We mostly buy our meat at a local meat shop. They get the beef in whole

hang it for about ten days to age it, then proceed to the cutting process. They do sell some cuts seasoned and marinated for the convenience of the customer, but I prefer do do my own seasoning at home.

I have never heard of marinating first, and aging second.

 
I agree. Dry aging is just that--holding the meat in a cooler in a controlled temp. It loses

moisture over that time, becomes pretty crusty and needs trimming when it is finally ready for preparation. It does add a lot of flavor to the finished product.
There is also wet aging which may be what your shop is doing--short time that does remove some of the "fresh/gaminess" of freshly killed meat.

I do not think you would even marinate a piece of dry aged beef which in our markets can go for $25/pound for a steak.

 
Thanks Karen and Charley. I thought the same, but I am very much learning. SO, was confused if

I was missing out on something. The concept of marinated then aging seemed "off" Thanks for sharing your thoughts / experience.

 
They might have been attempting to dry out the meat after marinating to get a nice crust

when they cooked it - so aging for that property instead of the taste which is a more typical goal of dry aging beef.

 
As I think I mentioned when I posted the link and the recipe, a friend of mine who is a ...

...trained chef orders that steak whenever he is at Houston's. It is his favorite way to eat rib eye steak.

He only had the menu description and the waiter's narrative. Now we have the recipe.

Glad it was a hit!

Michael

 
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