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This post, Expensive Steak House Taste at a Fraction of the Price, will give you all the information you need to achieve that goal, via the processes of dry aging, salting, and using a compound butter on your next piece of choice meat.
The joy that is set before you: expensive steak house taste, at a fraction of the price. Thanks to dry aging, salting, and a lovely compound butter.
Have you ever eaten out at a fancy steak house, and wondered why the steak you grill at home never tastes quite as magnificent as the one you got at that expensive steak house? Disappointing, isn’t it?
We had the best steak we’ve ever eaten in our own home the other night, the kind you hope to get when you pay the big bucks, to eat out at a steak house! The flavor was fantastic! Our steaks had the same amazing flavor and tenderness – that steak house taste – that we’ve had only at fine dining establishments. And all it took was a few secrets: secrets that you, too, can use to produce the best steak you’ve ever grilled!
I’m going to share with you what I’ve learned. And if you’re wondering just what those secrets are, they have to do with: dry-aging, salting, and compound butter.
Steak House Meat: Prime Vs. Choice
The first thing you need to know is that the grade of beef that is served in expensive steak houses is different than what we buy in our local grocery stores. A fine steak house or hotel offers Prime beef, which is not , for the most part, available in most grocery stores. You CAN find it, but only 2% of all beef produced in this country is designated as Prime. Mostly, you find Choice beef, not Prime, for sale at your local grocery store.
A Steak House Uses Dry-Aging
Salting
We grilled those steaks to a temperature of around 133º, and then took them off the grill. This produced the steak you see here, which we would call medium rare. The temperature of the meat rose to 140º after coming off the grill.
Compound Butter
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How about the perfect bottle of wine to accompany these succulent steaks? I have the very thing! A wine tutorial for choosing the perfect bottle for this very recipe.
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Oh, Susan. You ARE the best.
Looks great I am going to try this!
Susan, I have always wanted to attempt the dry aging myself. Perhaps in four days, I'll be eating steak. I'm going to make the compound butter too.
Great description on dry aging. Must try this. Thanks.
Those steaks look delicious! I am going to definitely give these a try very soon.
I shared this all over the place because my hubs loves to cook steak and these are great tips!!
Thank you so much!!! I really appreciate the shares!
I never knew how to age a steak. I doesn't seem that difficult. I shall def try this. Thanks so much for the tips!
I want to try this but can't see all of your blog post. Tried it on two different browsers so I'm thinking it's not me, but then everyone on the thread before me seems to have read it okay.
I noticed the other day on Mobile that it was awkwardly formatted, so I changed the formatting a bit, Brenda. If you come back to it, hopefully you'll be able to see it now. Thanks for letting me know!