Finally gave in and tried a wet aged ribeye after doubting it forever

I've been a dry age guy for 10 years, but my supplier tossed in a wet aged ribeye last month and said just try it. Cooked it medium rare and the tenderness was honestly shocking, felt like butter. Has anyone else had a wet age change their mind?

3 comments

3 Comments

xenagarcia25d ago

Reminds me of how I swore by cast iron for years, then tried a good stainless steel pan and realized I'd been missing out on a whole other way to cook. It's funny how we get locked into thinking there's only one right way to do something until life hands us a surprise.

phoenix299d ago

My first wet aged ribeye three years ago made me feel like I'd been gatekeeping my own taste buds for a decade, @xenagarcia. I used to smugly tell people dry age was the only path to steak heaven, then that first bite hit me square in the ego. Now I keep both in the freezer so my pride doesn't get in the way of a good dinner.

bennett.patricia25d ago

Well I'll be. I was in the exact same boat for years, swore by dry aged only thought wet aged was just a lazy way out. Then a buddy handed me a wet aged strip loin from a local farm and I cooked it up just to be polite. That thing was so tender I almost felt bad for all the dry aged steaks I'd been defending. The texture is different for sure but I get it now.