Video – Cooking 80 Day Dry Aged Steaks

[Anonymous]

Hi – New here located in SE Australia

Below is a link to a video by one of Australias best chefs cooking 80 day dry aged steaks – both grass fed and grain fed.

Also has a killer recipe for Anchovy Butter topping.

http://www.abc.net.au/tv/pohskitchen/stories/s2871532.htm

Cheers

[Ron Pratt]

First – Welcome aboard! Second, thank you for the link.

[Anonymous]

And the steaks look really good too!!!!!!!

[Anonymous]

Neat video…i have to wonder what those steaks looked like prior to trimming if they were aged 80 days. Wow.

My wife has a little tiny mortar and pestle that you can fit in your hand…this one was HUGE! Pretty cool too.

[Anonymous]

The video clip I posted earlier was an out take from a 30 minute episode.

The below link is of the whole episode.

Neil Perry gives some additional tips regarding steaks in the full episode.

Also it is always good to see more of the ever lovely Poh.

http://www.abc.net.au/tv/pohskitchen/stories/s2868823.htm

Cheers

[Anonymous]

I viewed the video clip, and there must be a error in typo’s. 🙁 I believe he says 3 week dry aged steak?? 80 days may present a real problem…me thinks. 🙂
Thanks for the refreshing video from down under, and don’t go away..
Cheers..
B)
“C~W”

[Anonymous]

Hi C-W,

He explicitly states in the video that the steaks were dry aged for eighty days.

He has a resturant that I sometimes go to – Rockpool Bar & Grill in Melbourne- and the steaks are dry aged up to 74 days.

Below is a link to his menu, detailing the different steaks and their respective dry aging times.

http://www.rockpool.com.au/wp-content/uploads/2010/08/Download-Rockpool-Bar-Grill-Melbourne-Menu-PDF111.pdf

For your information the Aust$ is currently on par with the US$ so the prices on menu can be easily converted.

I am thinking that I may attempt to do a 75-80 day dry ageing of a sub primal just to see for myself. I will let you know if I decide to proceed.

Cheers

[Anonymous]

:dry: Well sir.. I do apologize.. You have doubley corrected me and I can see the error of my ways. I doubt very much that I will attempt a long term dry age steak of that time sequence.
His video showed a very well prepared steak for his demo with the lady. 🙂

If or when you do go to the resturaunt in Melbourne, Australia, enjoy and report back.
Also with your own extended trials.
Cheers…and salutes..
“C~W”

Whoops… here is where I picked up the weeks. In the recipe itself.

4 x 250g (9 oz) aged beef ribs dry aged for at least 3 weeks
(220-250g beef per person.

[Author]

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