The Lady brought home two dry-aged Angus Ribeyes from her store. They had hung for about two weeks in a small windowed room in the new meat and seafood department.
Background: Forty years ago, most of humankinds beef was dry aged; then the process of vacuum packing became the norm and the art of dry-aging went away.
In addition to the convenience of vacuum packaging, another reason (think: follow the money), vacuum packing became popular was because little or no weight was lost which meant the beef farmers/processors, etc. made more money.
Dry-aging causes up to a 20% weight loss; but as the juices are absorbed into the meat, the flavor is enhanced and the meat is tenderized as the aging progresses.
For years The Lady has complained that beef steaks don’t taste as good as they did when she was a child (her father sold meat in the late fifties and brought steaks home every Friday night for dinner and that fond memory lingers).
Now, she has a clue as to why…
Alan, the Meat Manager, told her to simply salt and pepper the steaks and grill them. And that’s all The Lady and The Man did. She salted and peppered and he grilled.
She served them with Award-winning Oregon Blue Cheese Crumbles on the side and a huge garden salad.
It was a perfect meal and I got steak, too…so it really was a perfect meal…
According to The Lady and The Man these were the best steaks they had had in years and worth the extra cost…all I can add is “Word”.
I give Dry-Aged Angus Ribeyes 4 Paws out of 4 Paws (cause that’s all I’ve got).
Dry-Aged Angus Ribeye Steaks
Oregon Blue Crumbles
Salt and Pepper
Season steaks with salt and pepper.
Prepare the grill. When ready, throw the steaks on and grill to desired “doneness”.
Serve with a bottle of Award-winning Eola Hills Merlot.