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Mar 21, 2008 08:38 AM

Dry Aged Beef uses? (Steak Au Poivre)

So I've finally found a butcher in my city who sells dry aged beef.

Now I've never bought any dry aged beef myself, but have dry aged beef myself for around 2 weeks.

My question is, what are the proper uses for dry aged beef. Is it simply criminal to not serve dry aged beef seared and medium rare without sauce, or can you serve it in a sauce based dish like Steak Au Poivre?

I am concerned that the pepper corns and sauce will overpower the natural flavor of the beef. If there is no point to using high grade beef, I will just skip it.

This butcher also has prime grade beef, for around 30$ per pound.

I am specifically making Steak Au Poivre for an important meal tomorrow night. ( I have previously used Choice grade NY Strips )

Any suggestions?

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  1. I am lucky enough to have a butcher that sells dry aged choice angus beef for about $8.99 per lb. Needless to say, I can't bring myself to ever buy any steaks that aren't dry aged! So, I've done dry rubs, spicy rubs, sauced it up, served it straight, and would say that the spectacular dry aged flavor shines through every time. If you want to do a steak au poivre, perhaps just go light on the sauce or place an artistic line of it on the plate with the steak on top and serve most of it on the side. As long as the steak isn't swimming in the sauce I don't think you'll regret going with dry aged beef.