Saturday, October 1, 2011
Dry Aged NY Strip on Red Oak
unWine'd with a pour...
Dry Aged NY Strip on Red Oak:
Prep, well, you don't need much prep for Dry Aged beef. I put a little EVOO, black pepper and ground sea salt on the steaks for seasoning. Afterwards, I let'm sit for a couple of hours at room temp.
I'm not usually a NY Strip fan but the dry aging process did the trick for this cut of beef. It's as tender as a rib-eye and the flavor of the dry aging is unmatched.
Pick-up your Dry Aged Beef @ Wholes Foods in Franklin, TN.
Seared 2 minutes on each side and then grilled on Red Oak plank until the internal temp was 125 - 130 degrees for a nice med-rare.
09 Seghesio Zin - inky purple in color, jammy, dark fruit - maybe blueberry - on the nose, not tannic but with a slight spiciness and lingering finish. You'll be looking for a second bottle.