Dry Aged NY Strip


What makes NY Strip so perfect?

NY Strip has the perfect level of tenderness to fat content.

When butchering I leave in only a 1/4 inch tail ad remove the back strap completely. This ensures a perfect combination of fat to meat and no gristle!

When it comes to Dry Aging, I am very particular.

The process of Dry Aging beef changes the beef in two specific ways. First, moisture is evaporated and expelled  from the muscle tissue. This creates a greater concentration of beefy flavor and dramatically changes the overall taste making it more intense and succulent!

Second, the beef’s natural enzymes begin to break down the beef. The most delicious of these amino acid is glutamate. Glutamate is a key component to the “umami” flavor”- lending a particular robust savoriness and sweetness to the beef, while also breaking down the connective tissue in the muscle, which leads to much more tender beef.

I prefer to combine both wet and dry aging techniques to get the best of both worlds, and minimize the overall loss and still reaping the benefits of the dry-aging process. All of my meat is wet aged for 14 days and then dry aged for a minimum of 21 days.

To cook: kosher salt, my five pepper blend, and a 900 degree infra-red broiler, and a resting phase. This ensures a perfectly charred steak that is moist with each bite. Dressed only with Rococo Steak sauce, a purple potato pomme dauphine, and a touch of salt Maldon, it is steak at its simplest and finest.

Bon Appétit!



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