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

This sounds great i will be trying this next weekend. Enjoy

Not much response here but I got this going on for Saturday

Let us know how it turns out.

Thats the plan

My wife uses Koji on Tofu and it turns it into a cheese. Not literally its still tofu but it tastes like a creamy cheese.

What he said...

My only problem is, I have not had a aged steak in any many many years and I really dont have anything to compare it to other than I like it or not.

I did find this below that I will be looking for.

"Eat a steak that's been properly dry-aged and there's really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry-aged beef puts all other steaks to shame"

Tonights the night!

Had it last night was amazing flavor. I can only assume it is the same flavor of a true dry aged steak. It was a good ribeye to start with so kind of hard to tell on the tenderization part. I am sure it was more tender than without the koji.

Dont follow the cook time on the video. That is cook time for a thick steak. Use your judgement I never put mine in the oven just in my cast iron pan then let it rest. Clarified butter is key to a nice crisp sear.

I am going to try it on a hanger steak next. I am pretty sure this is the only way I will be making steaks from now on. Koji is cheap why not!

Nice. I need to get my local Asian market to get some Koji.

looks great!

I always grill my steak on a flame. I cant fathom another way to make it.

Open flame is great but not always practical. A cast iron pan is good enough for high end steak houses. It’s good enough for me.
I’ll light a grill when I have time and the weather doesn’t suck. If I want steak on a random work night and it’s raining... cast iron.

Most high end steak houses I have been too use a grill or high end infrared broilers. Your sub par steakhouses (Longhorn, Outback, etc) will use cast iron.

city livin

Okay. Maybe not steak houses but if it’s good enough for Alton Brown it’s good enough for me.
As I’ve said, I like the convenience of cast iron. I can get a thick cut of steak. Bring it to room temperature. Heat the pan. Add a little clarified butter. Sear it on one side while coating the other side in melted butter from the pan. Flip it in 4 minutes. Throw it in a heated oven and a few minutes later have a perfectly cooked steak.
Done right it rivals a grill. It may not have the same smoky quality but the sear is across the entire steak surface on both sides. Not just in lined grill marks.
No need to start a fire. No standing in the rain. No standing in the cold. Just me, a stove and pan, and some meat.

I said that at one time, but a cast iron sear and a oven bake are great. Not to critique things too much, but the steak in the pick didn't get seared properly. It needs a even crust. That is seared on the edges and not seared in the main body of the steak. A 2" cut is required. That is why I go filet, and look for a 3 inch cut.

Use a super hot pan and press it in

I am doing another tonight, anyone else try this?

If you want a tender steak soak it overnight in fresh cut pineapple juice not canned. Even well done it will pull part in your fingers.

If you want it more savory chop up some onions into a giant bowl and lay your steak down on top of the bed of onions and then bury it with more onions. Then let it sit in the fridge for a few days.

Just remember that if your cooking a well done steak use a thinner cut steak and cook on a lower temperature. I also then to cook it with some garlic butter to keep it moist. It takes far more skill to cook a well done steak and most places don't know how.

It's much much easier to cook it rare or medium rare. That's how my dad prefers it. I can cook it anyway people want =)

You lost me at well done steak.

Agreed. Might as well dip it catsup at that point.

That's mayo slathered on that there steak.

Courtesy of Alton.

Public Service Announcement:

If you are hearing random sounds, it is just me drooling over this thread. Looks fantastic. All the steak talk with grilling season here just set me off.

No need to adjust your sets. Just great stuff!

Hy's in Canada had great steaks. Huge central grill so you could watch. You could see a fireball go up when the meat landed. They told us they hung the beef longer than US does, like about 40+ days. Incredible stuff.

So can some who knows aged steaks well try this and let me know how they compare!

FYI I saw online RED is supposed to be the best steak house in Ohio.

What does "Private Dining" mean?

I'm guessing that pretty much means "NO rockyhilldawgs allowed!"

You get your own room.

I will give it a try in the next week or two.

As for flame grilled over coals or wood....most of THE BEST steakhouses cook under a broiler.


Cast Iron heats evenly, and can hold heat and get hot as heck.



My wife and I have settled on Filet....3 inch cuts. I can get them perfect every time. Over coals, hit or miss, and don't stat to talk about knowing what to do....I can grill up with anybody. Seriously.

You just haven't had it done right. People trying to make a well done steak when they don't know what they are doing always ruin it.

I personally can enjoy it medium, medium well, to well done depending on who cooks it and the cut of meat. With parasites and mad cow disease I don't like eating beef that is still bloody. I also think bloody meat taste too sweet when I prefer it be more savory.

My father likes his steak rare. My mother liked hers well done. My brother likes his medium. Grandma liked hers medium rare. I like mine best at medium well. My oldest daughter likes it well done and my youngest daughter likes it medium well and neither will eat meat with blood still in it. You gotta have skills to cook for my family and keep everyone happy.

I also find that using leaner meat cuts work best for anything above medium. For example, sirloin steak and flank steak kept to 1/2 in thick works best. Fattier steaks tend to just have the fat burn and ruin it.

Fattier steaks like ribeye and porterhouse at 1-2 inch cuts work better for rare to medium rare since you won't overcook the fat.

I'm too poor to dream of filet mignon, t-bones, and new york strips.

If you need steak sauce for a steak I cook then I'd rather throw it away. Real steak stands alone and you enjoy the taste of the MEAT not the crap you cover it up with.

To each their own =)

FYI They cook faster than a regular steak dont over cook.

Our local stores have great steak prices throughout the year.

I just bought some nice Ribeyes for $6.99# a couple of weeks ago, and I saw Strips for $5.99# just the other day. USDA Choice, too. I see Porterhouse and T-Bones for about the same price throughout the year.

That's usually about what the lesser cuts cost.

Just another reason why Youngstown is the garden spot of the country.

I have to know the secret of how you grow those steaks in your garden.

Well, you take the bones and bury them in the garden.

I'll have to try that.

Seriously, though, people tend to look down on Youngstown ...... but we have moderate weather. Every once in a while we get a tornado, but not very often. We might get a "severe" 3.0 earthquake once in a great while. That's really about it though,

I think a lot of that is more about perception than reality.

Most people know that the loss of manufacturing jobs has devastated the mid west. It's not the fault of Akron, Youngstown or Cleveland that caused this to happen.

Looking down at Youngstown.



Hey, it looks pretty nice from up here.

Bigger than I would have thought. (probably the biggest Ohio city I've never stepped foot in)

Yep. and the Youngstown/Warren metro area is doing pretty well right now. (with the exception of Lordstown closing up shop)

Did another last night much better with a thicker steak. Did strip steak turned out perfect. I nailed it!

I roll up some tinfoil and set it on that to get air underneath while I let it set for 2 days in the fridge. I like to turn it over for the first few hours so both sides stay consistent. Otherwise the bottom koji gets much more wet.

It takes awhile to get the Koji ground up its pretty tuff stuff.