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New Year’s Eve we served a 30-day sirloin. It was fantastic. It had all the beefy flavor of sirloin, but wasn’t as chewy as sirloin tends to be. I thought “This is the proof that dry-aging improves texture as well as flavor.”
I was thoroughly satisfied with the beef. (Just yesterday, I got photos of the dinner including the plating brigade : puree blanc, beef, beets, three sauces. Topic for another post but I’ll try to do the training-wheels addition of one photo at the end of this posting.)
Last night, we served a 30-day ribeye. It was fantastic. It had all the beefy flavor of sirloin….
We had many of the same guests, including the chef who hosted the first dinner. I asked “how does this ribeye compare to the sirloin from NYE?” and the answer was “pretty much the same” or “this is a different cut?” And I couldn’t argue. The ribeye provides that flap of darker, richer meat, but other than that it was pretty similar to the sirloin.
I’ve got a strip loin aging at the moment, and a brisket that I’ll put in later today, those being the four cuts that seem to be aged. That will round out my sampling.
I think that side-by-side people will notice some differences. But, especially looking at the amount of fat-trim from a ribeye, if people can’t remember a difference from two weeks ago I might as well serve sirloin. It’s tender, and flavorful, and has a lot less trim.
I’m sure we’d all pride ourselves on being able to tell the difference, so let’s also report what our guests think. (I’m sure we’d all pride ourselves on having guests who are able to tell the difference….. ) And I think that, side-by-side, our guests could tell the difference. But with a two week separation, some were surprised that the ribeye we served last night was not the other half of the sirloin from NYE.
What have you heard from your guests?
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RRP wrote:
quote :Interesting challenge, toasty! BTW that plate of food looked FANTABULOUS!Ron
(Still using training wheels, so just one pic)
Here’s the initial plating of the next course — “salad” it was called.
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