Dry aged steak - Las Vegas

Author
caver
Cheeseburger
  • Total Posts : 104
  • Joined: 2004/11/05 18:29:00
  • Location: Murfreesboro, TN
  • Status: offline
2013/07/03 04:25:39 (permalink)

Dry aged steak - Las Vegas

I was out West for other reasons for vacation, and I don't drink or gamble so the strip isn't really my thing.  But, after days of sleeping on the ground and baking in the heat it was nice to have a day of AC, and I got a room on the strip for a very specific reason.  I wanted to try the dry aged steak at Carnevino.
 
This is one of Mario Battali's restaurants in the Palazzo.  So negotiating what seemed like 50,000 people and 3 casinos I made my way over there with high expectations.  I wasn't disappointed.
 
I'll start off with what I saw as the only real negative (other than price, but I knew what I was getting into there) which was the atmosphere wasn't exactly subdued.  There was loud music and the restaurant is right off the casino floor.  This was distracting at times trying to hear the waiters (service was excellent, attentive without being intrusive), but it didn't bother me while I was eating.
 
I had the chopped salad and the charred asparagus with mustard vinaigrette.  They bring a fresh ciabatta roll with lardo and butter.  They also brought around one of these little round fried cheese puff pastry things (asagi?) that was astoundingly airy and delicious.  It was all tasty, but the main course was the 90 day dry aged porterhouse.
 
This thing was incredible.  I took the first bite and thought I was going to cry from happiness.  There was a very nice crust, and the interior was warm and quite juicy.  The flavor is really hard to describe as it doesn't taste at all like a regular steak, or at least not *just* so.  The depth of flavor is great and complex, although different enough that I could see where some folks might not like it.  Some describe it as blue cheese-like, but I didn't get that.  I naturally eat pretty quickly, but I took my time, savoring every bite.  Melt in your mouth is about as clichéd as it gets, but it applies.
 
This was my first opportunity to have a dry aged steak, that's specifically why I went there, and it far exceeded my hopes.  Not having tried dry aged beef I was actually a bit apprehensive I wouldn't like it but decided to jump on in.  I do look forward to trying some other restaurants dry aged steaks when I get the chance.  As far as the beef at "regular" steak joints, this was at least as far above some place like Ruth's Chris as that is above Taco Bell, although it may not be a truly fair comparison as it could really be called almost an entirely different food.  Highly recommended.
 
I liked it enough that if I ever find myself in Vegas again I will make it a point to go back.  And I will hopefully be trying the Riserva, if available, which is aged up to 11 months.
 
Although I probably won't actually stay on the strip.
#1

10 Replies Related Threads

    phlmaestro
    Cheeseburger
    • Total Posts : 386
    • Joined: 2006/03/15 13:32:00
    • Location: Philadelphia, PA
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 08:07:50 (permalink)
    You're killing me. My wife and I had reservations for Carnevino on the last night of our Vegas trip a few months ago, but we had to cancel when I caught some kind of stomach bug.
     
    I was planning on trying the bone-in strip steak.
    #2
    brisketboy
    Double Chili Cheeseburger
    • Total Posts : 1117
    • Joined: 2007/06/11 08:48:00
    • Location: Austin, TX
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 08:34:06 (permalink)
    Very nice. I just don't get the whole "melt in your mouth" thing. If I am going to pay those kinds of prices I think that the enjoyment of chewing this wonderful piece of meat is what I'm paying for. The "melt in your mouth " is right up there with "falling off the bone". If it's falling off the bone, that ribs been par boiled. Sorry, my opinion.
    #3
    crew84row
    Cheeseburger
    • Total Posts : 174
    • Joined: 2008/09/09 17:30:00
    • Location: Tallahassee, FL
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 10:42:46 (permalink)
    brisketboy

    Very nice. I just don't get the whole "melt in your mouth" thing. If I am going to pay those kinds of prices I think that the enjoyment of chewing this wonderful piece of meat is what I'm paying for. The "melt in your mouth " is right up there with "falling off the bone". If it's falling off the bone, that ribs been par boiled. Sorry, my opinion.


    There is the tenderization that occurs in dry aged beef (supposedly a minimum of 2-3 weeks is needed) as the fibers and connective tissue break down.  This might be what  Caver is referring too.  Dry aged is definitely more tender than wet or unaged steak.  Not sure if 11 months aging is really any better than 90 days or even a month in terms of tenderness, but probably more "flavorful" if you like your meatt o taste like the mold scrped off of good aged cheese.
    #4
    brisketboy
    Double Chili Cheeseburger
    • Total Posts : 1117
    • Joined: 2007/06/11 08:48:00
    • Location: Austin, TX
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 11:22:15 (permalink)
    Then this begs the question, is dry aging or wet aging better since I have seen programs on tv that premier steak houses do either wet or dry. The only thing I took away from the shows was that dry-aging incurs a lot of waste since the ends dry out.
    #5
    Twinwillow
    Sirloin
    • Total Posts : 5092
    • Joined: 2006/04/15 23:17:00
    • Location: "Big D"
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 11:52:35 (permalink)
    Caver, if you don't mind, would you share with us the cost of that dry aged steak you enjoyed at Carnevino?
    #6
    pnwchef
    Double Chili Cheeseburger
    • Total Posts : 2454
    • Joined: 2011/03/16 14:15:00
    • Location: Kennewick, WA
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 12:13:29 (permalink)
    It's much easier for restaurants to wet age then dry age. I use to wet age, prime rib, top sirloin butts and New York Loin strips. Most restaurants are not set up for a dry age process. The wet age will give a more tender steak, a dry age process takes out moisture in the section of meat, leaving it with a more beefy taste. I dry age my sides of beef for 28 days. This takes out about 10% weight in water.............Butchers will not do this in most cases, loss of weight is loss of money.............pnwc................
     
    Twin, the Peter Luger Porter House steak for two is $92.50...........
    #7
    phlmaestro
    Cheeseburger
    • Total Posts : 386
    • Joined: 2006/03/15 13:32:00
    • Location: Philadelphia, PA
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/03 12:39:35 (permalink)
    The bone-in dry-aged strip steak for one at Carnevino was going for $61 as of a few months ago. But that's one of the steaks that's aged for only 6-8 weeks.
    They have special cuts that are aged for something like six months that probably cost a lot more.
    post edited by phlmaestro - 2013/07/03 22:43:31
    #8
    caver
    Cheeseburger
    • Total Posts : 104
    • Joined: 2004/11/05 18:29:00
    • Location: Murfreesboro, TN
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/07/16 21:03:12 (permalink)
    I believe it was right at $160 for the steak.  But they said that was for "2", I ignored that part.  It probably is for most.
     
    It was indeed a large steak, I did not leave hungry.  Nor did I leave any steak.
     
    When I say it was "melt in your mouth", I mean it was the perfect balance of chewy and tender.  Just enough to get a tooth into good, but not enough you had to work at it too hard.
    #9
    pigrig
    Junior Burger
    • Total Posts : 9
    • Joined: 2013/07/28 18:30:00
    • Location: cozumel, XX
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/08/01 10:39:42 (permalink)
    Heading to Las Vegas this October, your post has hooked me, this will be my first time for a true aged piece of steak. thanks for the details and expectations.

    Zach 
     
    #10
    lleechef
    Sirloin
    • Total Posts : 7015
    • Joined: 2003/03/22 23:42:00
    • Location: Gahanna, OH
    • Status: offline
    Re:Dry aged steak - Las Vegas 2013/08/01 14:24:04 (permalink)
    We took Poverty Pete to The Top the other night.  It's a steak house in Columbus.  PP and I both got the 20 oz. dry aged NY strip.  Delicious.  I hadn't had dry aged since I was chef of the Trillium at the Grand Traverse Resort and kinda forgot how wonderful it was!
    #11
    Jump to:
    © 2014 APG vNext Commercial Version 5.1