STRIP STEAK’s 50-Day Dry Aged Sirloin
Las Vegas is full of great beef these days.
In fact, next to New York we probably have the greatest collection of steakhouses in the country.
Who else besides the Big Apple could challenge our plethora of prime primacy? Chicago? Perhaps. Dallas? Maybe.
None of this is mere beef braggadocio, only a statement of fact…or possible inquiry. For who else can line up a dozen purveyors of prime like we can? Or do the numbers our top meat emporiums do?
Or trot out a 50-day, dry aged beaut like chef Doug Bell did for us last week at Strip Steak? It might be the second greatest steak we’ve ever had in Vegas.
Bell tells us his on-site aging program is modest. That refrigerated whole loin above only yields eight steaks. But they’re experimenting with time and temperature (and space) to see if they can consistently put out porterhouses that compete with the aged wonders at Carnevino.
Overly ambitious? Maybe, but aging steaks seems like the perfect way to celebrate SS’s five year anniversary in Mandalay Bay, and we intend to swing by soon for some even older ones.
FYI: Waitrons all over Vegas are touting their “dry aged” beef these days — sometimes not even in steakhouses. Most dry-aging is done by the wholesalers, but no matter where it’s refrigerated (and allowed to condense into gamy, intense, meat-candy), the raised awareness of dry aged beef is slowly condemning the words “wet aged” to beef oblivion. For this we should be thankful, for even if only a small percentage of steaks get dry-aging, the public has been educated as to the benefits and legitimacy of the process (and thus, by comparison, the cryo-vac’d vacuity that is “wet-aging”).
Be forewarned though, like other words that have been co-opted by marketers into meaningless ubiquity (fresh, farm-raised, organic, et al), the discriminating consumer must be ever-vigilant when seeking out the real thing. The only place to get a great, dry-aged steak is in a great (and, let’s face it, expensive) steakhouse. Anyone who tells you their 29.99 steak is dry-aged is feeding you a load of bull.
ELV’s steak was unexpectedly comped, but the regular price (when they are available, is $50 – how appropriate!) He left a $25 tip.
In the Mandalay Bay Hotel and Casino
3750 Las Vegas Blvd. South
Las Vegas, NV 89109