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Report -- dry-aged steak from John Dewars

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Restaurants & Bars

Report -- dry-aged steak from John Dewars

GretchenS | Jan 3, 2005 12:19 PM

Went to John Dewars in Newton Center to get dry-aged steak for NYE dinner. Guess I should have called ahead because when I asked, the gentleman seemed unsure if they had any left. However, he returned shortly with a whole loin (? whatever sirloin strip steaks come from) wrapped in what looked like industrial-strength gauze. He peeled back the gauze, trimmed off a slice from the end, then placed the whole giant piece of meat in front of me on the butcher block counter and asked how thick I wanted the steaks sliced. As I dithered, he suggested a thickness (probably about an inch and a half) – I said OK and he promptly sliced several steaks that thick, by eye, all exactly the same thickness. He then thoroughly trimmed them, including cutting off that pointy part which is mostly fat and a little meat, leaving just a thin rim of fat around the edge, BEFORE weighing them. Absolutely the most beautiful-looking steaks I’ve ever seen! And grilled for dinner, quite the most delicious steaks any of us had ever eaten – super flavorful and with a wonderful texture (oh, for Limster’s descriptive ability). At $30/pound not cheap but a terrific celebration dinner treat.

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