Monday night anticipation. (Tonight!)

[Scott Mark]

As things happened to turn out, no hot tubbing or sous vide took place (Well, actually I used it to reheat the sweet corn, that was in vac-seal bags).

But the beef was trimmed and diced and seasoned and then stir-fried in batches, using rendered duck fat, over very high heat.

I think there’s always that moment-of-truth, finding out if your guests enjoy the taste of aged beef, and you’re wondering if you are going to have some join-ins or if you’re going to have to be a total gorge while they make do on the rice.

Tonight was join-ins. They hit it like a great white hits a seal pup, and about as gracious about it. Well, no, the guests had great manners. It was my son (the hunter one) who just kept reaching for the bowl. Portioning turned out about perfectly, with “there’s about 2 oz left, and it’s not going to be good tomorrow. Let’s all take one last piece?”

This was 60-day strip loin, well-marbled but trimmed of any exterior fat I could trim. (I very much love my new knife). And, at least for strip loin, I’m leaning toward RRP’s “longer is better” philosophy. This stuff was tremendous. I tend to do aged steak on it’s own, to focus on the flavor of the beef. I am pondering if this would have been improved with some sectioned portabellas and diced onion. Next time, maybe.

So I’m very much looking forward to my next trip to Sam’s Wholesale club. I’ve got room for 2-3 subprimals, drybags to match, and a gumption to get things going again. Or maybe a lamb leg. So far, it seems that beef and lamb benefit the most from aging.

Age your beef. Invite your friends.

Toasty