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.
5 comments:
I am not too far from Trenton, maybe 45 minutes or so, 40, dont know but I am making it a point to drag my husband to this bakery you mentioned. The cheesesteaks do look unbelievably delicious!!
Now I feel like I've really been missing out!
Donna - If you click on the Italian Peoples link on this blogpost, then click on "locations," you can find all the addresses. Guy and I spent our earlier years visiting the Hudson Street location, in Chambersburg section of Trenton. It's a magical place, open 24 hours, with breads and rolls coming down a roller all the time. We've never eaten a roll that matches theirs for lightness with delicate crisp crust. You can eat 5 of them in a blink. Sadly, Chambersburg (Little Italy) has deteriorated to the point where all the Italians have left. That's why Italian Peoples expanded to other locations outside Chambersburg. Some people are afraid to park their cars there, it's that bad.
Wow, Judy, can I come over? Those sandwiches look AMAZING. You're totally making me crave some steak, which is quite a feat because red meat isn't something I usually crave. Man oh man, I reaaaaally want a steak sandwich right now. Except that I know mine won't taste nearly as good as yours because I don't have dry aged beef :(
I'm gonna give it a try--my husband will be in heaven if I could actually age the steaks at home!
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