Holy hell what a steak

jflail2

I can't get the title out of my head. Down in Atlanta on business so I treated myself and a colleague to dinner at Bones Restautant, and all I can say is holy hell.

We split the 28oz Dry Aged Porterhouse and had a couple of sides as well. I had seen it on a Food Network show, but had never tried dry aged beef until tonight. WOW!! :eek: I've never had a steak with that much flavor. The actual aging process sounds a bit.....wrong, but it all works out in the wash. You definitely pay for it, but it was well worth it.

So the new champion of the free world in my steak rating system is Bones........without a doubt.

Any of you guys tried that place before? Am I the last person here to try a dry aged cut??

gdb

Would it be gauche to ask how much that slab o' meat set you back ?:biggrin: I want to try some Kobe' beef someday.

tonyb

Kobe beef will rock your world. Never tried Bones but will put it on the list next time I'm down there.
My personal favorite hunk of meat, bone in Rib Eye.

kefranklin

I will have to try Bones since I am only a few hours from ATL. The dry aging process does completely change the steak eating experience. It is amazing how beef tastes when the excess water isn't in it. I never knew exactly how much until I went to Morton's in New York and was blown away by their ribeye. The upside is that with a liitle bit of time and refrigerated space, anyone can do it. I am actually going to do my first ribeye in time for a party at the end of May. Hopefully it turns out well.

Joe08867

You spilt it? Cheap ****!! Just kidding,

I guess not everyone can handle a 28oz steak. Let alone the 48oz steak I used to get at Arthur's Steakhouse and Pub in North Brunswick NJ.

Sherardp

Kobe Steak is definitely top notch meat. Never tried Bones, but have been to Charley's Steakhouse down in Florida while on business and it was very good. May have to try Bones, next time I'm back that way in SC. Out here in Japan you can buy Kobe steak right out of the grocery store for not much coin. If I go to one of my fav restaurants out here, it's usually $37.00 for the meal.

slk55amg

Peter Lugar Brooklyn New York, been in the same spot for 120 years, make reservations two to three weeks in advance, bring cash no credit cards accepted..............

cokewithvanilla

Joe08867 wrote: »

You spilt it? Cheap ****!! Just kidding,

I guess not everyone can handle a 28oz steak. Let alone the 48oz steak I used to get at Arthur's Steakhouse and Pub in North Brunswick NJ.

!!!... !!!!! 48oz steak!!! my dream. I'm really sick of all this 12-16oz crap.. I can eat two of them easy.

bobman1235

cokewithvanilla wrote: »

!!!... !!!!! 48oz steak!!! my dream. I'm really sick of all this 12-16oz crap.. I can eat two of them easy.

http://thisiswhyyourefat.tumblr.com/

dee1949

...careful if you try diy aging

http://bbq.about.com/cs/beef/a/aa030301a.htm

dorourke07

If you are looking for dry aged beef, you can order it from Allen Brothers out of Chicago. They supply a lot of different resturants but its very pricey.

www.allenbrothers.com

codyc1ark

Now thats a steak! One of the things I REALLY miss about Iowa is good steaks, I feel it was a lot easier to find good cuts of beef back home vs. here in NC, but it could also be where I live in NC. A lot of Iowa grocery stores carried Amana aged beef, from a small German community that really knows how to deliver the beef!

jflail2

Gdb- It was $109 just for the steak. It really wasn't bad at $55 each, since our per diem is $65 a day. Might have cost me $20 out of pocket for the whole meal.

And Kobe sounds simply divine. I've never tried Kobe or Argentinian beef, but I've heard rave reviews about both.

And thanks for the links/suggestions guys; it's my favorite meal to eat when visiting a big city, so it's nice to have some competition for Bones.

Hahah, and honestly, I could have probably eaten the whole thing myself without any sides. It was that good...