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Old 03-12-2013, 04:15 PM   #61
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Thanks Ntombi! Can you just put the steak on a plate or does it need to be raised up so that air can go underneath it, too?
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Old 03-12-2013, 04:20 PM   #62
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I put it on a plate, but I flip it over daily. some people like to use a rack. I find that takes up too much space.
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Old 03-12-2013, 04:21 PM   #63
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Thank you, thank you! Will definitely have to try this.
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Old 03-13-2013, 11:23 AM   #64
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I love steak!! Any kind it doesn't matter to me. I like it cooked medium rare. I used to cook steaks in a steak restaurant when I was young. Love em. At home, it is on the back yard bbq or on the stove in my heavy cast iron pan with butter.
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Old 03-13-2013, 04:44 PM   #65
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I am a Ribeye gal. Always, without fail. Medium Rare.
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Old 03-13-2013, 04:52 PM   #66
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porterhouse or t-bone are my faves....

but, any steak that is at least 1" thick grilled to meaty-yum rare with sauted or grilled mushrooms and onions is most enjoyable with jewish deli mustard on the side or on top, and i am 1 happy troll. Love & Profits: FLATFERENGHI
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Old 03-19-2013, 06:56 AM   #67
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Quote:
Originally Posted by Ntombi View Post
When aging beef in the fridge, you unwrap it, let air flow all around, and it allows the enzymes to keep tenderizing it as it ages, and the water is evaporating, concentrating the flavors, but it doesn't go bad. It dries out a bit on the edges, but it's easy to trim those parts off. You can find a lot of info on it by googling, I've done it quite a bit over the years, but I go in phases with it.

It doesn't go bad because the bacteria that make beef go bad, stinky, and slimy, are anaerobic, meaning they need an oxygen-free environment to survive and thrive. When the meat is open to the air, that doesn't happen. You know all that expensive dry-aged beef? That's what it is, on a much larger, humidity controlled scale. They hang sides of meat for weeks or months, trim off the dry parts, and then butcher it.
Thank you so much for this information!! I've just started trying this, so far I've had two steaks this way, and WOW!!! I'm a convert!!
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Old 03-19-2013, 03:40 PM   #68
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Filet Mignon grilled Medium Mmmm having this tonight with a side salad and Ken's Caesar dressing!
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