Dry aging

Williamsburg Steakhouse: Dry Aging The Steaks

January 3, 2019Read More

Williamsburg Steakhouse and dry aging the steaks

One of the many secrets that makes a steak a Williamsburg steakhouse steak versus just a good steak is dry aging

The term Williamsburg steakhouse or just steakhouse has a special meaning. There are restaurants that serve great steaks but it is a steakhouse that follows a number of very difficult things to make a steak taste incredible. It is not hype, it is science and quality. One of the things that part of this criteria is dry aging.

Dry Aging Steaks

I could sum up the three benefits of dry aging with this video I have added to this page. The science is very sound and simple. Dry aging is a natural chemical process that creates the steak you get at Fireside Chophouse in Williamsburg, Virginia. It is not marketing fluff or a gimmick but is a real biochemical process changing the piece of meat over a number of days.

Dry Aging Steak to Create Williamsburg Steakhouse Quality Beef does three key things

  1. Water evaporates, concentrating flavor in the steak more intensely. Think of water as kind of a filler that is not helping the taste.
  2. Enzymes tenderize the meat. The natural chemical process of meat breaking down softens the steak making it tender
  3. Finally new flavors emerge as the beef goes through this process. I call it the steakhouse flavor, something that is not really that is easy to do.

Now the cut of meat still matters. Think Ribeye, Porterhouse or T-Bone.

The grade matters too since only prime beef should be aged.

Then the cooking method of searing then slow cooking will guarantee that you do not lose that flavor or tenderness.

Finally pairing it with the right wine is almost important. Think robust red for something this thick,rich, and complex in flavor.

Should I try this at home

There are about a bazillion articles and videos touting the DIY dry aging theory. Yes you could simulate the process but it is going to be tricky but  it worth the extra hassle. Come to Fireside Steakhouse and enjoy our steakhouse without having to dry age your own beef. You will taste the difference.

Great Steak..And Smoke

September 11, 2017Read More

 

I constantly search for steakhouse and steak grilling recipes. Not because the ones I use aren’t delicious, it is always neat to try different methods other grill masters and chefs have used to flavor their steak. At the end of the day, whatever method you used to cook should be about flavor.

Flavor with meats, steaks, and chops can come from an array of sources. We have gone over many of them in this blog. They include temperature, variations in heat during cooking, marinades, prime beef, types of beef, marbling, dry aging, and more. One area where you can also add flavor is smoke.

A steakhouse generally does not depend on smoke because the cut of meat is the highest quality and the method involves locking in those juices and marbling by searing it on high heat. This is great if you have a commercial oven that can get up to a thousand degrees. Unfortunately, this may not be practical.

smoke flavor and great steak in williamsburg
Grilling at home in Williamsburg, Virginia or Beyond

You may find yourself at a backyard cookout, using un-aged choice burgers that come from the sirloin with little marinade or marbling. Your only allies? Your grill and the miracle of smoke, or more specifically the flavor of letting smoke seep into a steak or cut of beef.

Different woods carry an aroma. When put on the grill and allowed to give off their scent, they impart this flavor into the food. The smoke becomes a layer of taste adding to the meat. It is an aroma that is heavenly and can take average meat and make it pretty spectacular. (add the right marinade with the right smoke and it will be out of this world)

A few thoughts on Smoking meat or adding smoke flavor to meat on the grill

Smoke isn’t like a sauce. You cannot just dump it for instant flavor. Smoke is the byproduct of time. You have to let the smoke from the wood to slowly marinate in the food. More specifically, the smoke vapors permeate the meat. Though slow, the attention to this key detail will pay off.

Different Types Of Wood For Your Steak

Not all woods are created equal either. Some impart a stronger flavor than others. This is something you want to consider when grilling or smoking beef. Three really good woods for beef are:

  • Mesquite
  • Hickory
  • Oak

These give a strong flavor for something complex like steak. They are potent which is a good match for steaks, sirloins, and burgers on the grill.

Check out our other steakhouse articles

Pairing the right wine at the steakhouse

Best Williamsburg Steakhouse

 

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