My question is, how do steaks from Pat La Frieda (50,70 day dry aged) compare to dry aged steaks at famous steak houses?
I didn’t use to love steaks until I went to David Burke’s Primehouse in Chicago and had their 50 and 70 day dry aged steaks. It was a revelation. Ever since then, I’ve been unable to really enjoy wet aged or minimally dry aged steaks, which is what you tend to find at steak houses.
I have been to…
Quality Meats/Quality Italian
All of these compare poorly to Primehouse’s flavor profile (extremely intense, almost blue cheese/truffle like).
Yesterday, I went to Minetta’s Tavern and had their cote de bouf. The steak’s char and dry aged taste did come out, however, the steak itself was very tough as others have mentioned before. However, I prefer Minetta’s over all of my other NYC steak experiences, probably because it had the most dry aging.
Thus, I want to see if buying dry aged from Pat La Frieda can give me some consolidation as I doubt most restaurants cater to my taste buds.