StraightUpBBQ
Knows what a fatty is.
Recently ordered some 30 day dry aged USDA Prime NY Strips for Pat Lafrieda Meat Purveyors. There are many online services to choose from, I chose Lafrieda's for a few reasons:
1. Nothing ships frozen.
2. Creekstone beef.
3. Pat supplies most high end restaurants in NYC, if it's good enough for them it's good enough for me.
4. I have Pat's book, "Meat : Everything You Need To Know."
My packaged arrived overnight from New Jersey to California, overnight shipping is the only option and cost me $20 (I think that's fair for overnight, still a lot of money just for shipping).
Ice packs are used to keep the meat cool during shipping, again these are not frozen.
I could not believe the color of these steaks and how well marbled they were. When I opened packaging the aroma from the dry aging hit me like a ton of bricks. I would describe the smell as "somebody shoving fresh ground beef up your nose."
Now forgive me because these were not cooked on the BBQ! I went with a reverse sear started in the oven for around 53 minutes at 275 degrees tp an internal temp of 120 degrees, rested for 15 minutes and finished in the skillet. I gave the steaks a light coating of Calivirgin Premium EVOO (this stuff is awesome) and then hit them with coarse kosher salt and fresh ground black pepper. I placed a couple pieces of crushed garlic and a few sprigs of thyme on each steak, however I did not notice any effect from this. Smelled good in the oven though!
When I put these in to sear I had more EVOO, thyme and garlic in the pan along with butter, basting the upward facing side of the steak as the under side seared. The finished product was out of this world.
Try to see if I can do this thing justice as far as juicyness. It was rare-medium rare even though the first picture makes it look like medium.
All in all it was a great meal and I would honestly rather order from Lafrieda's before going to a steakhouse, same price but the steaks are over the top. Hope you guys enjoyed my little tale.
1. Nothing ships frozen.
2. Creekstone beef.
3. Pat supplies most high end restaurants in NYC, if it's good enough for them it's good enough for me.
4. I have Pat's book, "Meat : Everything You Need To Know."
My packaged arrived overnight from New Jersey to California, overnight shipping is the only option and cost me $20 (I think that's fair for overnight, still a lot of money just for shipping).
Ice packs are used to keep the meat cool during shipping, again these are not frozen.
I could not believe the color of these steaks and how well marbled they were. When I opened packaging the aroma from the dry aging hit me like a ton of bricks. I would describe the smell as "somebody shoving fresh ground beef up your nose."
Now forgive me because these were not cooked on the BBQ! I went with a reverse sear started in the oven for around 53 minutes at 275 degrees tp an internal temp of 120 degrees, rested for 15 minutes and finished in the skillet. I gave the steaks a light coating of Calivirgin Premium EVOO (this stuff is awesome) and then hit them with coarse kosher salt and fresh ground black pepper. I placed a couple pieces of crushed garlic and a few sprigs of thyme on each steak, however I did not notice any effect from this. Smelled good in the oven though!
When I put these in to sear I had more EVOO, thyme and garlic in the pan along with butter, basting the upward facing side of the steak as the under side seared. The finished product was out of this world.
Try to see if I can do this thing justice as far as juicyness. It was rare-medium rare even though the first picture makes it look like medium.
All in all it was a great meal and I would honestly rather order from Lafrieda's before going to a steakhouse, same price but the steaks are over the top. Hope you guys enjoyed my little tale.
