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I thought dry aging was just hype until my old boss bet me a ribeye at Louie's in KC
I always figured dry aging was one of those things guys talk about to sound fancy, like they're waving around a $400 steak knife for no reason. Then my old boss bet me a ribeye at Louie's in KC that I couldn't tell the difference between a 21 day and a 45 day strip in a blind taste test, and I lost that bet hard. The 45 day one had this nutty, almost blue cheese thing going on that I couldn't stop thinking about for a week. Now I'm bugging our walk-in guy about rigging up a little aging shelf, which he says will never happen. Any of you run a small dry age setup at home or in a shop, and what's the dumbest mistake you made starting out?
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carter.hugo21h ago
Man, come on, 45 day is just rot with extra steps.
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