I've been searching for dry aged steaks in our local restaurants after a conversation with a friend lately so that was part of the reason how I ended up with this 30 days dry aged USDA Prime porterhouse from The Ranch.
But first, foie gras. With jellied apple, apple foam and crushed nuts. Not bad, a little overcooked but well salted with a well formed crust.
I actually had a hard time looking for something with dry aging of more than 21 days but maybe, just maybe, I haven't been looking hard enough. It was a lot easier to find wagyu.
Not bad tasting beef. I was hoping for some of the funk that the flavour is suppose to have but this one did not. Apparently, 30 days might not have been aged sufficiently for that......or is there something that I'm missing? I also prefer to have the meat sliced thicker though.
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