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My old boss said to always cut steaks on a 2 day dry age, and after 6 batches I finally get it
I was chunking out ribeyes way too early because I thought dry aging was just for show, but my old boss Ray at the shop in Boise kept saying to give it 48 hours minimum before the cut. Last month I finally listened and the difference in the crust and color was night and day, and now I feel dumb for all those wet cuts I used to send out. Anybody here swear by a different rest time before portioning, or is 2 days the sweet spot for you?
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emery19913d ago
Read somewhere that a lot of steak houses do 48 hours just to firm up the surface so the knife glides through without tearing it up. Two days seems to be the number most folks land on. Longer than that and you're just losing weight for nothing.
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