Anyway, enough self loathing about an old man who has been in the industry since Oxford was a child, but I really wish the guy would quit trying to own this town. Oh, and on your 'John's Grits' recipe, you need another cup of water and chicken stock - your recipe makes the grits too hard. Don't worry, I'm really not that good at cooking. I just play around making mashed potatoes and breaking down meat.
I've been doing that a lot lately... Since most of the steakhouses in Oxford have abandoned ship, due to lack of business, we have started to really focus on aging our meats....I did some research to find the best way. I have a log keeping track of the 14oz. strips and the 18oz. rib eyes I have cut. Actually, I learned to cut them a few ounces bigger just in case trimming was necessary.
This is the first ribeye I cut down..
I salted each side, using a nice bit but not too much, and wrapped each one individually in a Linen-Like, (much like a thick, absorbent paper towel) and put them on an aging rack in the fridge.
This technique of dry aging is best when the steak is cooked after 7 days of aging, but before 14 days. This is, of course, my own personal findings. I had one that was aged 10 days and it is a Ribeye I will always remember. The first one I WANT to remember. One of our employees ordered one at 14 days. It wasn't as tender and juicy as the 10 day aged one. It tasted almost gamey, but I would still eat it. It's all about personal preference, but I think 10 days is the best. These are the strips I cut down..
These have been aging two days, if the linen likes absorb too much liquid and get soggy, it's best to change them out.
So that's what I've been doing at work lately!
If you happen to swing in to Oxford, of course, stop by Waltz on the Square, but also swing by Downtown Grill and pay your respects to one of the oldest restaurants on the Oxford Square.
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Location:The Butcher's Block