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Unpopular opinion: the dry aged ribeye at this place in Kansas City was worse than a fresh one
Stopped at a steakhouse near Union Station last month and paid $72 for a 45 day dry aged ribeye that tasted like blue cheese and wet basement. Give me a fresh cut with good marbling any day, am I crazy here or does anyone else think dry aging is mostly hype?
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samjohnson1mo ago
Did you ever notice how we do this with everything lately, like taking something simple and good and then overworking it until it costs more and tastes worse? Coffee, whiskey, burgers, now steak, it's like we can't just leave a good thing alone and enjoy it. A fresh ribeye with nice marbling is already close to perfect, so aging it 45 days just adds a price tag and a weird funk that nobody actually asked for.
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