Got out of the house

By: 
Keith Bryant
 Sharon, who has been talking about the new Albertsons market in Meridian since it opened, could not wait to take me there on Saturday. 
 We had a few errands to run (returns) and I just so seldom get out of Weiser. I am glad we made the trip. 
 As I wandered down the endless ready to eat meals, from sushi to a mini buffet for hot foods, I began to see the future of grocery stores. 
 I don’t know if cooking less is in the near future, but it sure seems as though the powers that be was wanting to bring cooked food to us all the time.
 On the flip side of that show was the incredible assortment of food from all over the world. From the aisles that were labeled with each region to the beautiful beef aging equipment right there in the meat department, was impressive. 
 Now you know by now I have a passion for aging beef and am always looking for a way to do this without breaking the bank and buying the $7,500 ager like they have in the store.
 A present for myself this year was to try a new product. I found a product that was a type of bag that would release moisture and not allow air in. I ordered some from Dryagingbags.com. 
 These are not the first ones on the market, but at $40 each for UMAi bags, these 6 bags for $30 would be a good experiment to try. 
 The time of year to buy is when rib roast goes on sale. At Christmastime I bought one of the ungraded ones at Ridleys and wet aged it for 18 days. Wet age means to leave it in the bag it is bought in. This will break down over time and make it more tender. Then I took it out and placed it in the dry age bag for another 30 days. Now you are asking yourself, who has that kind of patience? 
 Last Sunday we were watching the game at Tim Wrightman’s house and I opened the bag to cut steaks. The rind or the pellicle on the outside must be cut off and the dogs loved it. 
 When I was at Albertsons I was able to pick up some Maldine salt flakes and added a little fresh pepper to the steak.
 It was amazing and had incredible flavor. If going through all those steps and time seems a bit daunting I suggest heading to the new Albertsons Market Place where they have dry aged steaks on sale in their meat department. You will know the difference immediately when you try beef this way.
Perfect grilled steak
Ingredients
4 1¼-to-1½-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions: 
 About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
 Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. 
 Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
 Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest.
 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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