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The Ultimate Steak: Dry-Aging 21, 30, and 45 Day Steaks

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Home Dry Aged Ribeye Steaks THE ORIGIN: After reading Serious Eats  The Food Lab's Complete Guide to Dry-Aging Beef at Home  (by J. Kenji Alt-Lopez), I felt confident enough in the safety and the ease to try dry-aging at home. Over the years, I had grown to love that dry-aged steak flavor you find at all the top steakhouses.  I often purchased dry-aged steak from the grocery (most butchers, many online steak purveyors such as the famous Lobel's of New York , and even Whole Foods offer dry-aged meat) and had long contemplated attempting it at home, even following several popular Kickstarter projects  about devices that let you dry-age your own steaks at home. Alexander's Steakhouse Dry-aged Bone-In Ribeye The Food Lab's guide speaks briefly about such products (summary: they do work) but had an even more welcome message: it's VERY simple to do it at home and you don't necessarily need a fancy setup. All you need is refrigerator space, a sourc...
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The Search for the Ultimate Steak (Home Edition)

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In this day of $100 steak entrees, premium Kobe and Wagyu, and celebrity chef-run steakhouses, it's hard to see past the hype and to the substance of what really constitutes a quality steak. Alexander's Steakhouse, the Michelin-star and award-winning steakhouse in Cupertino, California, is one of my favorite restaurants and is no stranger to this market, having long offered their Kobe A5 grade steak at their restaurant at prices north of $100. But despite how much I LOVE Alexander's, I've yet to have the chance to indulge in any of their ultra-premium offerings. Their USDA Prime steaks are so good (along with their sides like Lobster Mac & Cheese and Hamachi Shots) that I've never felt I've been missing anything....and my wallet has always been happier. Nonetheless, when you hear people rave about grass-fed beef and massaged Wagyu cows resulting in an unmatchable steak, it's hard to not have your curiosity piqued. So for the past year or two, ...
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For The Love of Steaks

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For about the past six years, Alexander's Steakhouse in Cupertino has been my ALL-TIME  favorite restaurant.  As an avid meat lover, it's no surprise that a steakhouse would be on the top of my list and, indeed, Alexander's serves among the best steaks in the country, ranging from certified USDA Prime all the way to A5 Wagyu beef.  Reflective of his Japanese background, Executive Chef Jeffrey Stout has imbibed Alexander's with a unique culinary vision beyond the traditional steakhouse and it's earned him numerous accolades.  In 2010, Alexander's became one of the few steakhouses in the nation (another is the legendary Peter Luger in NYC) to be awarded a prestigious Michelin star. Some of the best steaks in the country While top-notch cuisine is an expectation of any favorite restaurant, it actually is the phenomenal service at Alexander's that distinguishes it from the many restaurants that I've been fortunate to have visited. I recal...
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