There's a big difference between a steak grilled at home and one served in an upscale steakhouse—in flavor, anyway. According to _Serious Eats_, that difference comes down to one very important factor: dry aging. The process involves storing large cuts of meat in a temperature- and humidity-controlled chamber for anywhere from a few weeks to several months, which concentrates the flavors, tenderizes the meat, and allows the naturally occurring bacteria and enzymes to infuse the steak with more complex aromas. Portland's steakhouses take this process seriously—most age their steaks for a minimum of 28 days, and some, such as Urban Farmer and its 42-day-aged Painted Hills new york strip, go above and beyond to achieve that nuanced, melt-in-your-mouth quality that only a well-aged steak can achieve.Read More
Report | 4 years ago
Excellent food. Friendly service!
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