How does Oppo feel about dry aged steak

[MUSASHI66]

Disclaimer - last time I had it was a few years ago, so not everything is fresh in my mind. What is fresh in mind though, is the underlying smell and taste of rot while I was eating it.

Before you say I had a bad steak, it came from a good butcher, it was made by a born and raised Wyoming dude who's been grilling steaks for decades, and it was a pricey, thick, 1.5" steak. I am very sensitive to "rancid" taste - like on old walnuts, some people aren't bothered by it, but it repulses me - and that might be a part of the issue.

I don't understand the hoopla, at all. What does Oppo say - fresh beef, or dry aged beef?

[drVanTraveler]

@MUSASHI66 Fresh

[AestheticsInMotion]

@MUSASHI66 I'm not sure if I've had it, or if I did I didn't notice anything particularly out of the ordinary.

[PowderHound]

@MUSASHI66 I had a cheapo dry aged maybe 14 days steak the other day. It was fine. Still, I would go with fresh even though it wasn’t the best comparison

[pos_camaro]

@MUSASHI66 I've only had it a couple of times at high-end steak houses and they were both delicious, but a good grass-fed/grain finished home grown fresh one is as good, or better, to me.

[RallyWrench]

@MUSASHI66 I am reminded of this comic:

[Roadkilled]

@MUSASHI66

I'll go with fresh. If I want dry aged steak, it's in the snack aisle at the grocery store.

[Highlander]

@MUSASHI66 dry aged should not mean rancid, more like just aged.

[MUSASHI66]

@Highlander But how do you “age” meat unless you introduce smoke and salt? It’s just a controlled rotting process

[Highlander]

@MUSASHI66 dry aging appears to be a controlled rotting process.

[Saracen]

I think it's a bit over-hyped.

We only do fresh now anyway. Ever since starting chemo, Mrs. Saracen can't handle red meats that aren't fresh. Pretty sure aged would make her gag.

[Chariotoflove]

@MUSASHI66
I can't be bothered. I don't know if I've had dry aged, but I'm not big on rot smells either, so I'm leaning "no".

[RiceRocketeer]

literally just watched this before I saw your post.

depends on your sensitivity to chemicals produced by the decomposition process, maybe. I find that there's a threshold with things like cheese where I like the funkiness up to a point, then it's too much.

[notsomethingstructural]

@MUSASHI66 I would rather have a top notch fresh steak than a very good dry age steak, but if you go apples to apples on quality I’ll take dry age

[MUSASHI66]

@Highlander That’s what I meant.

[MUSASHI66]

@notsomethingstructural You’re pretty much the only person that answered in favor of dry age.

[StreetsofPerth]

@MUSASHI66 My local Irish pub claims their steak is dry-aged and they have temperature controlled cabinets with meat hanging in it by the bar. I consider their steaks very good, so if legit, I like it fine.

[GrindIntoSecond]

I myself am dry aged, and I can’t say I feel awesome.

[Zymosan]

@MUSASHI66

Overrated. Steak is steak. It’s hard to mess up a steak but a lot of people can manage it somehow. Nothing fancy. Just butter, salt, a little pepper and a cast iron skillet is all that’s needed. But then again I have very plain taste buds.

[MUSASHI66]

@GrindIntoSecond You’ve also been irradiated way more than most of us

[MUSASHI66]

@Zymosan I like it better from a grill, but a good butter basted steak is very tasty too.

[DSM_OR_DIE]

@MUSASHI66 my husband and I both got dry aged steaks at a swanky downtown restaurant recently and liked them but it was weird. We at half of them and just couldn't eat more. We weren't full. It wasn't bad. But for reasons unknown we just had to stop. We took it home and ate it the next day. It left an indifferent taste in our mouths.

Did we like it? Yes.
Was it better than fresh steak? Not really.
Was it worth the price difference to try something different? I'm glad I did it, but I probably won't ever get it again.

[rctothefuture]

I remember trying a 3 month dry aged steak in Chicago. The restaurant boasted it aged steak in a room filled with real Himalayan rock salt, straight from Everest!

It was good, the flavor seemed stronger than normal steak with a slight funk that accentuates the fat and salt cooked into the steak. I also had a healing of jalapeno Mac and cheese and a Thrice baked potato before hand that really got me wanting the steak.

Was it worth $100? Probably not, but I still think about it.

[gettingoldercarguy]

@MUSASHI66 depends on the cut, dry aged prime rib is amazing. It definitely changes the texture along and then funk as you go shopping dry aging. I love blue cheese, truffle, etc. So the funkiness that goes along with dry aging is right up my alley. All that crap above aside, I'll gladly take a dry aged steak over a non dry aged.

[notsomethingstructural]

@MUSASHI66 I dont think I could eat it every day, but I can remember damn near every dry age steak I’ve ever had and maybe 2 fresh ones. I love fresh steak to be sure but dry aging is what separates best in state caliber steakhouses from outback