Enter to WIN!
$100 Gift Certificate
Chicago Chop House
Chicago, IL
Contest closes at midnight
August 26th, 2018
Enter here –> http://dirona.com/contest/
NO PURCHASE IS NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE
THE CHANCES OF WINNING.
We all know that if you want a really spectacular steak (as opposed to the same old one that you’ll find at your local supermarket), then you need to go to a steakhouse.
Now if you want the best steak a steakhouse has to offer then you want to get one that’s been dry-aged, preferably for at least a few weeks (ours is 5 weeks after 3 weeks of wet aging). Eat a steak that’s been properly dry-aged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent.
Needless to say, the exact reasons are pretty complex. But we’ll help put it in layman’s terms. Two major things happen when you allow a slab of beef to dry-age. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender. Second, beef loses about 15 percent of its total weight during the aging process due to water evaporation, so the flavor will be much more concentrated and intense. The longer the beef is allowed to dry-age, the more water it loses and the more intense the flavor will be.
Myers, Dan (5/31/18) Why Does Dry-Aging Make Steak Taste Better? Retrieved from – https://www.thedailymeal.com/eat/why-dry-aging-steak-works
Originally Posted By Amber Hoist
1) For the History
Situated in a landmark brownstone from 1897, Chicago’s history is framed on every wall of this legendary eatery, including the city’s only complete portrait set of every Chicago mayor (not even City Hall can boast that honor). Complementing the experience, the veteran staff here are practically experts on this place’s history.
2) It’s a Meat Mecca
With 26 cuts of meat on the menu, this icon is home to one of the last blade saws in the city and does all of their butchery in-house. Looking for a different cut? No problem. If it fits in the broiler, they’ll cook it. So far they’ve managed to fit a 100-ounce cut in there.
3) Perfect Pairings
Pair your meal with a glass or bottle from their award-winning, international wine list that includes more than 650 selections from 350 different wine makers. Looking to splurge? Why not opt for a vertical tasting?
4) Their Seafood’s No Slouch
Start out with their jumbo shrimp cocktail. Matthew McCahill, the owner, is an alumni of the legendary (though now defunct) Nick’s Fishmarket. He’s one of the only people that has their old cocktail sauce recipe and has revamped the one here, making it cult-status worthy.
5) Irish Influences
Sure, there’s green walls and a bar on every floor, Irish butter, and one heck of a stuffed baked potato. But the real gem here is the Irish Coffee. The owner drew his inspiration from San Francisco’s Buena Vista Cafe. It’s really the best we’ve had in Chicago.
Enter to WIN!
$100 Gift Certificate
Chicago Chop House
Chicago, IL
Contest closes at midnight
August 26th, 2018
Enter here –> http://dirona.com/contest/
NO PURCHASE IS NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT INCREASE
THE CHANCES OF WINNING.
We all know that if you want a really spectacular steak (as opposed to the same old one that you’ll find at your local supermarket), then you need to go to a steakhouse.
Now if you want the best steak a steakhouse has to offer then you want to get one that’s been dry-aged, preferably for at least a few weeks (ours is 5 weeks after 3 weeks of wet aging). Eat a steak that’s been properly dry-aged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent.
Needless to say, the exact reasons are pretty complex. But we’ll help put it in layman’s terms. Two major things happen when you allow a slab of beef to dry-age. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender. Second, beef loses about 15 percent of its total weight during the aging process due to water evaporation, so the flavor will be much more concentrated and intense. The longer the beef is allowed to dry-age, the more water it loses and the more intense the flavor will be.
Myers, Dan (5/31/18) Why Does Dry-Aging Make Steak Taste Better? Retrieved from – https://www.thedailymeal.com/eat/why-dry-aging-steak-works
Originally Posted By Amber Hoist
1) For the History
Situated in a landmark brownstone from 1897, Chicago’s history is framed on every wall of this legendary eatery, including the city’s only complete portrait set of every Chicago mayor (not even City Hall can boast that honor). Complementing the experience, the veteran staff here are practically experts on this place’s history.
2) It’s a Meat Mecca
With 26 cuts of meat on the menu, this icon is home to one of the last blade saws in the city and does all of their butchery in-house. Looking for a different cut? No problem. If it fits in the broiler, they’ll cook it. So far they’ve managed to fit a 100-ounce cut in there.
3) Perfect Pairings
Pair your meal with a glass or bottle from their award-winning, international wine list that includes more than 650 selections from 350 different wine makers. Looking to splurge? Why not opt for a vertical tasting?
4) Their Seafood’s No Slouch
Start out with their jumbo shrimp cocktail. Matthew McCahill, the owner, is an alumni of the legendary (though now defunct) Nick’s Fishmarket. He’s one of the only people that has their old cocktail sauce recipe and has revamped the one here, making it cult-status worthy.
5) Irish Influences
Sure, there’s green walls and a bar on every floor, Irish butter, and one heck of a stuffed baked potato. But the real gem here is the Irish Coffee. The owner drew his inspiration from San Francisco’s Buena Vista Cafe. It’s really the best we’ve had in Chicago.