|
Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 1 day, 9 hours
|
28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms.
#26351489 - 11/29/19 05:45 AM (4 years, 1 month ago) |
|
|
This came out so tasty. I didn't mean to make it so rare; I cooked it for a minute a side directly on my charcoal chimney starter and when I cut into it I let out an audible, "FUCCKKK!" I cut a piece off and tried it, however, and immediately fell in love and sliced the rest up. The soft, warm interior was a perfect contrast to the crispy, thin exterior, and had the texture of almost prosciutto because of the dry aging process.

The chutney was very basic.
2 cups of chopped pineapple 1 chopped onion 1 tsp crushed ginger A dash of red pepper flakes 1 tsp curry powder Pinch of salt 1/2 cup white wine vinegar 1 cup of water 1/4 cup of honey
Mix all in a pot, bring to boil, reduce to simmer for about 35 min.
(Edited for recipe)
Edited by Newbie (11/29/19 08:12 PM)
|
geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 57 minutes
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Newbie]
#26352285 - 11/29/19 03:39 PM (4 years, 1 month ago) |
|
|
Well hot damn Newbie, what a nice surprise to see you swingin' through these parts! 
Looks like the type of cook you'd rock on a seared tuna fillet.
I generally don't do my steak that rare either, but it looks beautiful and I'm happy it turned out delicious. Dry aged beef is pretty special. 
What did you season yer meat flesh with? And how about that chutney?
--------------------
-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
|
Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 1 day, 9 hours
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: geokills] 1
#26352460 - 11/29/19 05:19 PM (4 years, 1 month ago) |
|
|
Hey man, it's great to be back! I miss this place 
The meat was seasoned with just some kosher salt. Dry aged really needs no seasoning.
The chutney was very basic.
- 2 cups of chopped pineapple
- 1 chopped onion
- 1 tsp crushed ginger
- A dash of red pepper flakes
- 1 tsp curry powder
- Pinch of salt
- 1/2 cup white wine vinegar
- 1 cup of water
- 1/4 cup of honey
Mix all in a pot, bring to boil, reduce to simmer for about 35 min.
|
geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 57 minutes
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Newbie]
#26354739 - 11/30/19 10:25 PM (4 years, 1 month ago) |
|
|
Sweet. Sweet and spicy, love it. I'd probably throw some of my fresh grown chilis in on that chutney, but I'm a hot head and I know that's not for everyone.
You're spot on with salt and dry aged. First time I tried a proper dry aged steak with my Grammie so many years ago, they brought it out simply cooked, with three small dishes of salts for dipping. A smoked, a himalayan pink and a kosher. Really opened my eyes... It is really all you need for a great quality aged cut.
--------------------
-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
|
Leon Forest



Registered: 02/11/13
Posts: 574
Last seen: 1 month, 2 days
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: geokills]
#26359621 - 12/03/19 05:16 PM (4 years, 1 month ago) |
|
|
Looks delicious
|
Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 1 day, 9 hours
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Leon Forest]
#26359776 - 12/03/19 06:42 PM (4 years, 1 month ago) |
|
|
Thank you! Steak is my favorite thing to cook. It's such a simple dish that can have a ton of depth when you tweak certain aspects of it.
|
Leon Forest



Registered: 02/11/13
Posts: 574
Last seen: 1 month, 2 days
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Newbie]
#26359795 - 12/03/19 06:55 PM (4 years, 1 month ago) |
|
|
Quote:
Newbie said: Thank you! Steak is my favorite thing to cook. It's such a simple dish that can have a ton of depth when you tweak certain aspects of it.
I need to start dry aging but here is a ny strip I made earlier for lunch.
|
Newbie
User of semicolons.



Registered: 07/18/04
Posts: 24,710
Loc: SoCal
Last seen: 1 day, 9 hours
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Leon Forest]
#26364024 - 12/05/19 10:55 PM (4 years, 1 month ago) |
|
|
I'd love to dry age my own sometime. Apparently all you need is a mini fridge and a small fan to circulate the air.
|
Leon Forest



Registered: 02/11/13
Posts: 574
Last seen: 1 month, 2 days
|
Re: 28 Day dry aged NY Strip (black and blue), Pineapple Chutney, and mushrooms. [Re: Newbie]
#26364026 - 12/05/19 11:01 PM (4 years, 1 month ago) |
|
|
Yeah you can rig it to an inkbird with fans and something to control humidity.
|
|