Home-Made Steaks

At Costco, they sell something called a ribeye roast. Buying one gives you the option of aging your own steaks a bit more, and then cutting them to the thickness you desire. I began this experiment based on an Alton Brown episode about standing rib roasts vs. prime rib, but since that time several other bloggers, notable among them Steve H., have tried similar experiments with similar results.

Update: I have also found that Costco sells a roast of NY Strip steaks, which means that I will be running this experiment again, next time with my favorite cut of beef.

These are shots of the last steak from my latest effort. Dry-aged for an additional four days, and about 1.75" thick.





Sorry there are no photos showing what it looked like when cooked. I, um, ate the evidence before remembering to document my achievement. Oh well, it's nice to have an excuse to do this again.

Open For Business

Here on the Olympic Peninsula in Washington State, we finally managed to connect to the Internet with some baling wire and a couple of D-cell batteries. So now we can voice our opinions without shouting over the fence at someone a couple of miles away.

Whether anyone else reads this or not, at least we won't get hoarse anymore. At least that's something.