DawgTalkers.net Forums DawgTalk Everything Else... Aged Steak

Reminds me of the new boots I just bought

LOL....it does.

Need to bump this back up for anyone that hasn’t tried it. I did 3 Filets, choice cut, so not incredible pieces of meat that had Koji on them for 48 hours and 1 that had none. The difference was staggering. I’ll be doing this on all steaks I cook in the future.

I have an ager, but it takes like a month to get the same results. Plus there is more of a loss of meat.

Amazing steaks, thank you so much BADdog. This is one of the best culinary “secrets” I’ve tried in a long, long time.

A good reasonably thick strip steak is ideal for this. Searing it with some clarified butter is also nice touch. I love it with pineapple that has been salted peppered and honey toward the end.

I haven't been to all the steak houses in Ohio, but I have been to Red a couple of times and it is superb. I would rank it with St. Elmo's in Indy, Berns in Tampa, Gibsons in Chicago, or Peter Lugers in Brooklyn.

I am glad this thread was bumped by C dawg...got to give it a shot. I do age meat, sometimes up to 3-4 weeks on a rack.

If this keeps from having to wrap in cheese cloth for a few days then wait 25 days, I am game. Space is the problem. I just can't age enough of it long enough to eat as much as I want without going to a specialty butcher here in town and buy their aged steaks that cost me about $45 or so each. I work out of 1 refrigerator , not a walk in cooler. I have thought about a 2nd fridge in the basement for aging steaks

If this process works, and I trust Columbus...he is a foodie like I am, this is going to be a thing of beauty.

I will gladly buy another blender. Maybe it would be better if I just got another spice mill or coffee grinder. Looks like a couple of grinders full would do the trick.

I tossed the blender I had. I don't make frozen drinks or smoothies. It just took up space under the counter.

Lanning's in Bath is my favorite Steakhouse in North East Ohio. sit in the lounge area and take a trip back to the slow dinning Rat Pack era !

The stuff I bought on Amazon was pre-ground.
https://www.amazon.com/Koji-Starter-Stea...822&sr=8-12

Nice find. I like to flip the steak after the first couple hours so the bottom koji doesnt get too wet. then flip it again a couple times the following days. So the bottom doesnt get wet compare to the top. idea is to get a dryish crust

Just ate there the other week. Consistently a good meal.

Are you putting the steak on a wire rack? That should allow for air circulation. Also, try putting the meat in the "crisper" bin. That pulls out moisture to keep lettuce crisp longer.

Look at my pics I role up tinfoil on a plate, it works just fine doesnt take up much room in the fridge. The steak juices go to the bottom and make it more wet thats why I flip it.

Got another one ready for tonight!
Anyone else trying this?

I think the fungus might need the moisture to do its work
Pulling moisture out might not help with this technique

You don't want Peter Luger anymore. Gone way downhill.

Pat La Frieda

Thats $50 a pound I am saying use Koji and you can get something similar for $13 a pound.