OutdoorWriter
Long Time Member
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Edit: this was a boneless rib roast, not a NY loin!
At least novel to me...
I guess I really lead a fairly information-challenged life. The other day on my Facebook feed, a 'friend' had posted the above photo of some really good-looking NY steaks. So I commented on well marbled they were.
He went on to explain that he had dry aged them in butter for more than two months. I had never heard of doing that. Anyone here ever try it?
Whole loin encased in butter & just out of the fridge after aging...
After cutting into strip steaks...
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