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Asked by:

Photo by Buon Appetito
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
Buon Appetito is asking: (2 answers)
Steaks lovers to age or not to age?

Share your thoughts

Last updated: Jan. 26, 2013 4:25 am
Posted: Jan. 25, 2013 5:02 pm
Answered by: Buon Appetito
Jan. 25, 2013 5:06 pm
Some time I like to season my steaks and allow them to sit in the fridge a few day a little salt black pepper some paprika cocoa and brown sugar. Do you?
Buon Appetito
Jan. 25, 2013 5:07 pm
Sorry !!! Times \ Days oops!
gderr the dysfunctional
Jan. 25, 2013 5:26 pm
i tend to buy less-expensive cuts, ( unless, it's a special occasion.) i usually marinade the cheaper cuts for a couple of days. we have a great butcher in town, so he ages his steaks. no worries here.
Jan. 25, 2013 5:46 pm
my husband likes to age them also,2-3 days in the fridge.
Mike Harvey, daPITA
Jan. 25, 2013 6:38 pm
I prefer aged for best flavor and tenderness. I will not turn away from a steak that is not aged.
Patty Cakes
Jan. 25, 2013 6:54 pm
I am in the aged camp too! Why not have more flavor, if you need more moisture, drink a nice red wine with your steak:):)
Patty Cakes
Jan. 25, 2013 6:57 pm
I have dry aged rib eye roast for 2 - 3 weeks in the fridge, wrapped in cheesecloth and changing it everyday. Very Yummy results.
Jan. 25, 2013 7:00 pm
I am also in the aged camp. You get a nice flavor boost.
Jan. 25, 2013 7:48 pm
I age rib-eye loins for 3 weeks before cutting and wrapping. Haven't done the dry age yet, but it's on my to do list.
Answered by: golddigge
Jan. 25, 2013 8:34 pm
It is necessary to age the meat.
Jan. 26, 2013 2:02 am
Would love to try it! We get the rib-eyes from Costco so I bet that would be good!
Cheryl's Cooking Now!
Jan. 26, 2013 4:25 am
Hey Bon Appetit! I have talked to the meat manager and she told me the better to age steaks the tender it will be. She gave me (2) 4 day old steaks for almoost nothing. The looks of them I thought "no way I'm going to eat this". The red color was gone and had turned brown! I asked should I marinate. Her reply was "No it might make them tough"". When I cooked them with salt and pepper they were so tender you could cut them with the fork! So glad I had talked with her 'cuz I would have poured something on them to flavor them.
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