tag:blogger.com,1999:blog-10338337.post1041701140538368479..comments2024-03-17T05:47:35.079-07:00Comments on Benito's Wine Reviews: Dry-Aging SteakBenitohttp://www.blogger.com/profile/15642446480589939085noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-10338337.post-54419050833239999392010-10-03T06:26:25.368-07:002010-10-03T06:26:25.368-07:00Does it get more interesting if you leave the stea...Does it get more interesting if you leave the steak one extra day (or more) in the fridge?Bottle Deckhttp://www.bottledeck.com/noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-61228443154391024112010-10-01T13:44:29.743-07:002010-10-01T13:44:29.743-07:00Chianina cattle, right?
I'll scare up some Ge...Chianina cattle, right?<br /><br />I'll scare up some Georgia grass-fed Wagyu-style when I do it here (perhaps during whole-animal feast, coming soon...you may have to travel for that one).Joehttps://www.blogger.com/profile/11188665746443591632noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-5203669574906574822010-10-01T11:48:35.441-07:002010-10-01T11:48:35.441-07:00Joe,
I actually had one of those steaks in Floren...Joe,<br /><br />I actually had one of those steaks in Florence, and it was an amazing experience. I've never seen beef like that here outside of Kobe/Waygu: imagine shooting a steak with a shotgun full of frozen beef fat chunks, and that's how marbled it is. Every bite is about 2/3 meat and 1/3 fat. <br /><br />Cheers,<br />BenitoBenitohttps://www.blogger.com/profile/15642446480589939085noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-5464178330397177462010-09-30T21:04:45.853-07:002010-09-30T21:04:45.853-07:00I'll try it out with the steak as well. Eager...I'll try it out with the steak as well. Eager to do a bistecca fiorentina soon, so all I need is a fistful of salt and a massive porterhouse.<br /><br />And I'm sure the deep-fried steaks are absolutely incredible. Screw you, purists.Joehttps://www.blogger.com/profile/11188665746443591632noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-11669090415106343922010-09-29T10:14:49.654-07:002010-09-29T10:14:49.654-07:00Fredric,
I've also heard that "steakhous...Fredric,<br /><br />I've also heard that "steakhouses" down there serve lots of cuts like brisket and chuck that might require fuller cooking. I hope you have a great time, and report back on the real steak situation down there. <br /><br />Samantha,<br /><br />Oh yeah, I've done this many times with ribeye roasts and it's amazing. We've gone almost a week with it once or twice. If you try this out with an individual steak, let me know how it turns out.<br /><br />Cheers,<br />BenitoBenitohttps://www.blogger.com/profile/15642446480589939085noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-12646132892978394302010-09-29T07:35:31.612-07:002010-09-29T07:35:31.612-07:00We do something like that with our holiday prime r...We do something like that with our holiday prime rib. We leave it uncovered in the fridge for 2 days and then the night before we cook it we leave it out overnight. Best tasting, most flavorful prime rib we have ever had. Going to try this with steaks next week though. Oh and by the way, I think beefy eggs sound delicious.Samantha Duganhttps://www.blogger.com/profile/05214278596698698245noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-5046676093795161472010-09-29T04:47:17.416-07:002010-09-29T04:47:17.416-07:00in re the Argentine steak, I'm leaving for S. ...in re the Argentine steak, I'm leaving for S. America on Saturday to spend five days in Chile and five days in Argentina. everything I've read tells me that in Argentina people eat their steaks well-done! i can't get over this. the land of great beef and they cook steaks well-done! restaurant kitchens will prepare steaks rare or medium-rare if asked, but apparently they really look askance. it's just the opposite from the situation in N. America where menus warn you that cooking a steak well-done will basically ruin it.fredric koeppelhttp://www.biggerthanyourhead.netnoreply@blogger.com