180 Day vs 90 Day Dry-Aged Ribeye, Which Is Better? The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Robert
Was so fortunate to go here for my 30th about 2 weeks ago and tried the 45day and 180day steaks and they were both just outstanding. As someone who never has been to a steak house like this it really was a dream come true and a great experience. The food, especially the steak, was unlike anything I've had at any other restaurant Also got lucky enough to meet the head chef as well(Thanks for taking a pic with me. If anyone is ever thinking of going I'd highly recommend it. Just an amazing place and I hope I get to go again someday.
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Was so fortunate to go here for my 30th about 2 weeks ago and tried the 45day and 180day steaks and they were both just outstanding. As someone who never has been to a steak house like this it really was a dream come true and a great experience. The food, especially the steak, was unlike anything I've had at any other restaurant Also got lucky enough to meet the head chef as well(Thanks for taking a pic with me. If anyone is ever thinking of going I'd highly recommend it. Just an amazing place and I hope I get to go again someday.
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Wong
man I must have butt poor taste buds. because I can buy a Costco steak pack. oil, salt and pepper the crap out of the steak and grill it or pan fry it. and still like it. I mean, stuff like SPINALIS and the profound tastes. over my head. if it tastes good, can afford it, doesn't kill me (right away. eat it.
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man I must have butt poor taste buds. because I can buy a Costco steak pack. oil, salt and pepper the crap out of the steak and grill it or pan fry it. and still like it. I mean, stuff like SPINALIS and the profound tastes. over my head. if it tastes good, can afford it, doesn't kill me (right away. eat it.
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Samol
I know dry aging makes a meat more flavorful, but let's be real, it's gotten too crazy where rotten meat is passed off as profound. This guy is the leader in this movement, because he can't be honest. If it's a good restaurant, then it gets a thumbs up.
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I know dry aging makes a meat more flavorful, but let's be real, it's gotten too crazy where rotten meat is passed off as profound. This guy is the leader in this movement, because he can't be honest. If it's a good restaurant, then it gets a thumbs up.
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Francesca
Burn outside and raw inside, i don't undertand how people Like that, when he show how tender is with the fork it's obvius that it's raw, it's chewy and raw, and the worst thing is that i imagine it is so expensive, nusret steak house is the best
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Burn outside and raw inside, i don't undertand how people Like that, when he show how tender is with the fork it's obvius that it's raw, it's chewy and raw, and the worst thing is that i imagine it is so expensive, nusret steak house is the best
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Joe
I came here looking for the pure profoundly roubust umame mouthfeel maillard reaction and the etherally percussive and concussive platonic ideal of herbaceous funky buttery minerally steakhouse traditional vernacular fare and I wasn't disappointed.
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I came here looking for the pure profoundly roubust umame mouthfeel maillard reaction and the etherally percussive and concussive platonic ideal of herbaceous funky buttery minerally steakhouse traditional vernacular fare and I wasn't disappointed.
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BigLove101
That 180 day old steak looked phenomenal! I enjoyed looking at that from the beginning until the end. I know it tasted good. lol. Delmonico's has a super nice dry aging set up. I wonder what was the starting weight of that rib steak?
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That 180 day old steak looked phenomenal! I enjoyed looking at that from the beginning until the end. I know it tasted good. lol. Delmonico's has a super nice dry aging set up. I wonder what was the starting weight of that rib steak?
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Desmond
Just wondering if the company (Delmonico's) has certain influence over this video. I mean its their 180th anniversary. Nick cant just come in and criticise the special anniversary dish again like what he did with the 90 days steak.
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Just wondering if the company (Delmonico's) has certain influence over this video. I mean its their 180th anniversary. Nick cant just come in and criticise the special anniversary dish again like what he did with the 90 days steak.
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James
When DelMonicos dry ages meat for 180 days is the 30 day hanging of the meat, by the butcher from whom they purchased it, included in that 180 days or are they going 180 days beyond the butchers 30 day hang time?
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When DelMonicos dry ages meat for 180 days is the 30 day hanging of the meat, by the butcher from whom they purchased it, included in that 180 days or are they going 180 days beyond the butchers 30 day hang time?
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Red
This guy is so pretentious. he likes to eat steak that doesnt taste like steak, but instead he's riding the dry-age bandwagon. I've had some wet-aged steaks that are 100x better than any dry-aged steak.
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This guy is so pretentious. he likes to eat steak that doesnt taste like steak, but instead he's riding the dry-age bandwagon. I've had some wet-aged steaks that are 100x better than any dry-aged steak.
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BF30Duca
I was there a week ago and acctually sat at that table, i had their Delmonicos steak and my son har the 45 day Bone-in rib eye. Awesome meat but i could do whitout the union. Huge Pieces of meat.
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I was there a week ago and acctually sat at that table, i had their Delmonicos steak and my son har the 45 day Bone-in rib eye. Awesome meat but i could do whitout the union. Huge Pieces of meat.
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