Best steak to eat while listening to your rig?

I think being neurotic definitely has a big part in it. My neurosis extends beyond audio (and steak), however it pretty much started when my audio obsession began.

My wife simultaneously appreciates and despises by obsession with having to research the he'll out of anything I buy. Gotta make sure it's well worth the money. For example, I had to replace my now 17 year old backpack that I bought when I first started college. Just bought a North Face backpack for $115. Why $115 for a backpack? Well, I use it every day to carry a ton of stuff - workout clothes, showering stuff, work stuff, etc., and it has a lifetime warranty. I'd rather spend $115 and have something that'll last 17 years than pay $25 for something that'll piss me off daily and need to be replaced in no more than 2 years.

Makes sense, but my wife says "Why can't you pick out a damn backpack like everyone else and be done with it, rather than research them all for no less than a month?" My response - "I want to buy it once and be done with it."

Anything over the cost of a few bucks turns into this. Neurosis? Absolutely. Rational? I think so. She never faults what I buy.

Most line cooks buy their beef at Costco because they don't make squat. Having worked the line and been a Chef at multiple establishments, I know this from personal experience.

I don't eat beef much, so I spend my money on the good stuff. I like about four weeks of dry age on my beef. Beef so old, it has a rind on it like old stinky cheese. Ah, but when you cut that rind off, the flavor underneath is so intense and sublime. Expect to pay between $$40-$100, depending on the age and cut, because of all the shrinkage and lose. I've also had Kobe and Wagyu many times.

IMHO, the only use for A1 is for polishing copper.

I don't know why.
$115 for a backpack is absolute minimum, in my opinion.
I don't use backpacks but I recently bought Victorinox shoulder travel bag that I use every day for $185. And it was on 40% off sale. Is it worth it? Probably, I'll see.

Mrtennis, "meat can't compare to a good piece of fish."

Some of us disagree. At any rate, it's not an either/or situation. I happen to love seafood as well.

Corazon, "I would advise caution salting too soon, no more than 5 minutes, as it will draw out moisture."

That is a familiar fallacy, one that I bought into as well - for 25 years no less. I was as skeptical as the next guy, but yet again, The Doctor was right. As he taught me, salting and brining are classic techniques.

Try salting your steak (sea salt, not the bitter, metallic regular table salt) the day before. And, if that's not in the cards, as far in advance on the same day as is possible.The improvement in taste, tenderness, and juiciness is such that I predict it will become part of your routine. Again, not only beef, but pork, lamb, bison, etc.

Money back if not delighted...

FedEx just delivered a box of porterhouse steaks from Lobel's of New York. These are prime dry aged steaks and the flavor is fantastic. This thread got me thinking.

I hope these steaks are as good as Mrtennis' salmon.