I had a medium-rare Porterhouse at Morton’s last night (more than a medium-rare event for me, as it’s pricey to eat well there), and gawd-damn that was one of the best steaks I’ve had in about five years.
They age the beef. While I’ve had “aged” beef before, last night made me think to myself: How can I do this at home and not give myself food poisoning?
I’m thinking, a slab of beef like that, just cooked to perfection on a wood-charcoal grill, shouldn’t have to set me back a hundred bucks every time I want one with a glass of nice red wine and a salad. If only I could approach that goodness in my own humble abode, I’d be quite happy indeed. But I’ve never “aged” a steak, nor do I have any sense of how one should go about it. Anybody do this themselves?