I am relieved to announce that no one keeled over after we ate my husband’s “aged” beef two nights ago for dinner. He had wrapped a few strip steaks in cheese cloth and let them sit in the fridge for 4 days prior to grilling to see if it would make a difference in taste or texture.
Not worth the effort. He did however sear the strips over very high heat and was unusually generous with a garlic and herb dry rub which created a deliciously crusty outer finish. This additional step definitely turned up the flavor and the unfortunate heartburn that struck about halfway through the dance of the sugarplum fairies at the ballet later that evening.
Ditch the cheesecloth, add the herbs, pop the Tums.