We’re wrapping up our Texas wine tasting sojourn. It would be a shame to leave Texas without indulging in a Texas steak. According to reputation it must be the biggest, baddest, brawniest, steak. A steak leviathan, a whacking whopper of a steak. Where would I found such a beast?
Size isn’t everything, even in Texas. The most interesting steak I could find is this 36 oz. ribeye from John Tesar’s The Knife in Dallas. It’s interesting because it’s dry-aged for 240 days. Most steaks in fine restaurants are aged for 28 days, occasionally 60 days, 120 days at the most. 240 days is beyond unusual.
So what does a 240 day, dry-aged steak taste like? The theory behind dry aging is that moisture loss will concentrate the meaty flavors. That’s true of a 28-day aged steak. But The Knife’s 240 didn’t taste more meaty—in fact it didn’t quite taste like meat. Think meat with a funky, gorgonzola glaze. Chewy cheese.
Would I want all steak to remind me of stinky cheese? Probably not. But it was a unique, unforgettable experience, and genuinely weird.