Last night, Guy and I enjoyed our first two aged steaks from our dry-aging experiment. Simply rubbed with sea salt and black pepper and grilled to medium-rare, they
momentarily transported us both back to Trenton, New Jersey,
The only problem that Guy and I will have now is that, no matter what I cook, no matter how good it is, it will pale in comparison to the steaks we ate last night and today. Dry-aging of beef at home is not only doable, it's a must.
where we always ate good aged beef. 
Earlier in the day, when we cut the whole rib and froze it, we had a few scraps left over. They were from some of the steaks that were just a bit too big. I butterflied the scraps, then pounded them thinner with my meat mallet, and had enough for two steak sandwiches. 
I cooked the steaks in a skillet with some onions. When I turned them to cook the other side, I placed slices of horseradish cheddar cheese on them. Topped with salsa, these steaks were amazing. Even though the rolls were not Trenton rolls from Italian Peoples Bakery,(just the very best bread and rolls in the whole world) they were fresh and pretty decent.
Earlier in the day, when we cut the whole rib and froze it, we had a few scraps left over. They were from some of the steaks that were just a bit too big. I butterflied the scraps, then pounded them thinner with my meat mallet, and had enough for two steak sandwiches. 
I cooked the steaks in a skillet with some onions. When I turned them to cook the other side, I placed slices of horseradish cheddar cheese on them. Topped with salsa, these steaks were amazing. Even though the rolls were not Trenton rolls from Italian Peoples Bakery,(just the very best bread and rolls in the whole world) they were fresh and pretty decent.
The only problem that Guy and I will have now is that, no matter what I cook, no matter how good it is, it will pale in comparison to the steaks we ate last night and today. Dry-aging of beef at home is not only doable, it's a must.
