Dry Aged Rib Eye: Tasting and Judgement

There are many reasons that I celebrate my birthday at Harris' Steak House every year. The number one reason is dry aged rib eye. Dry aging concentrates the flavor of the beef into bites filled with the best steak you've ever tasted. Over the last few days that flavor has come home. While we were expecting the process to take up to seven days it only took about 72 or so hours and now it's done and dined. The verdict?

Pan Ready in Three Days

A Beefy Work of Art
After trimming off the cured exterior, which was quite tasty on its own, the steak was placed into a hot cast iron skillet with freshly ground local sea salt, black pepper, chunks of smashed garlic, sprigs of thyme from the windowsill garden, and some goose fat we had on hand. Fresh kale and twice baked potatoes rounded out the meal. From the wonderful crust to the delicate red interior the result was every bit as delicious as the Harris' steak I've come to know and love.

Steak AND Sizzle
Are my days of slipping into a leather booth with a Manhattan and ordering sweetbreads and a rib eye behind me? Never. However, my days of eating steaks straight from the butcher are done. It's dry aging from here on.

Oh, what happened to the pictures of the end result fresh from the pan? Sorry, I ate the only model and it was delicious. In its place I give you this:

Thanks to Dottore Gustavo for keeping it real behind his pseudonym. Peace and bacon grease, my food nerd brother from another mother.

I am especially grateful to my lovely wife whose idea it was to launch this tasty project and who trimmed the steak, planned the meal and cooked it. Thanks for all the love and sandwiches.

And, well, if you're reading this I'm grateful for you too. Thanks for your time.


  1. I'll go 4 days on a big chateaubriand from Drewe's Brothers - feeds up to 4 ppl at $11/lbs, far less than the up to $18/lbs for ribeye, and much leaner. of course, fat is flavor..


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