The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › How do you like your steak done? › Re:How do you like your steak done?
Let me start by saying that I respect everyone’s right to their own preference.
point 1: I admit that I like to dip sirloin in A-1 (actually, there’s another brand I prefer, but I don’t have either on hand and I can’t remember it. Something lofty in name, but not that expensive.). But, only sirloin. In my experience, sirloin has a different beefy taste than the other steaks, and it stands up well against (and is complemented by) steak sauce.
point 2: My parents are now pretty demanding about having a sauce at every meal, to the point where they become angry if I forget to make a sauce while they are visiting.
point 3: My biggest success yet with drybagging was a top sirloin that was aged for 30 days, cooked sous vide at 133 for five hours, and server for New Year’s eve dinner with three sauces: a very good mushroom whiskey sauce from Steamy Kitchens, a Bernaise sauce that consisted of McCormick powdered mix (use butter and heavy cream instead of margarine and milk.) and a jus made by the chef who was hosting. Everyone (except the chefs. that’s not a surprise) commented that this was the best beef they’d ever had, and it was _sirloin_. Not ribeye, not tenderloin. The sauces (especially the jus) may have helped. And it was kind of a jovial mood. So, take it with the proverbial grain of salt. Yes, I hate to see a great steak drowned in any kind of sauce. But, just as I enjoy a good rub for steak or ribs, I enjoy a hint of sauce on some steaks.
But – a hint only. And I find that, through drybag aging, the flavors are stronger and I _could_ use more sauce, but I _prefer_ to use less or none.
On to Kwood:
My understanding (and there MUST be some Medical Doctors on this list – please comment if you are willing) is that muscle cells contain liquid, but this liquid is not blood.
I understand what you are describing about getting sick. Meat at that point was different from what it is now, and getting it cooked medium was a safer plan. I remember a friend who was maybe 8 years older than I was telling me that he’d grown up with medium / medium-well beef, and had a total eye-opening experience when his brother took him to a restaurant and told him to order medium-rare.
And these people I’m having over — they’re in about that same age range, where they might have grown up in a “better medium than sorry” age. But they’ve passed that along to their kids! These guys are 14. Properly handled beef is safe to eat _raw_. Trichina is a thing of the past. Tonight we had pork loin that was cooked “sous-vide” at 129F for two hours. That would be unthinkable even 20 years ago.
So, I’m going to offer steaks at 145, and encourage them to try steak at 129 and see which they prefer. Sadly, I think I’m going to waste some 145 beef, but I think these kids are worth the expense.