[ClearCase_guy]

I’ve never had the pleasure of eating dry-aged beef. Question: Would a marinade be a completely wrong-headed addition to dry-aged beef, prior to grilling?

[No2much3]

The dry aging makes the meat more tender but it has to be a quality cut of beef to begin with. Marinading tenderizes by the the acids in the marinade breaking down the toughness of the meat. That is why you marinade cheaper cuts of beef. I would think if you marinaded aged beef you would ruin the steak flavour because the marinade flavour would overpower. I wouldn’t want to spend the money on dry aged filet and then ruin the taste by marinading in soy sauce. jmo

No2

[metmom]

I would think so, too.

A light seasoning on the outside like garlic, S&P might not be out of line. But that’s me and I’m not a professional chef.

[Oorang]

We raise 2 or 3 beef steers a year. Provides my husband and I with plenty of beef as well as enough for family and friends. They graze on fairly rich pasture and then one month before going to the butcher they get corn and oats. They are spoiled and we end up with the best beef. Our butcher dry ages them for three weeks. Some friends who have bought a side of beef from us don't care for a 3 week aging, they say the flavor is too strong. I'd say three weeks is perfect.

With steaks we usually just do a scant dry rub rather than a marinade. Usually some chopped garlic and a bit of black pepper and sea salt. With the roasts, or other cuts, I will use a marinade but not with the steaks. I had Kobi beef (steak) in a restaurant and I couldn't tell much difference between the Kobi and our home raised, three week dry aged beef.