Don't know which part of world you live in, must be dog food grade steak for someone to treat it that way.

I guess its the only way to have dog food taste like human food.

Yep canada def 3rd world..nn to insult over fucking steak lol. Dont like it or wanna try it thats cool i really dont care.

Im from Canada and sorry but this isnt a common restaurant practice like you said. No restaurant that serves a decent steak do that. A steak is a steak for fuck sake...

whatever man, just another way of aging steak they may not do that exact same thing but they still age it none the less.

Putting spices and or marinade on a steak isnt called aging. Its called marinating, and a different process happens to your beef (especially if theres salt in your marinade). Aging normally is done 2 ways; wet aging which is done by leaving your whole cut sous-vide for like 1 month, up to 3-4 months (depending on conditions), or dry aging where you just leave to dry your whole piece in the fridge for up to 1 month... after its not really worth it imo...

And yeah i have nothing against marinating some cheaper cut of beef, like top butt, usda select strip etc for grilling to make stuff like grilled beef salad, sauteed beef etc.. but as far as im concerned that isnt a steak. And if you order a steak at the restaurant you should expect to be deliver a simple piece of meat like sirloin, ribeye etc grilled, seared or broiled, seasonned with salt and pepper.. maybe steak spices but i dont like that.

Yea i agree spices etc isnt but cheesecloth dry aging. Iv noticed my steak is more tender that way which is why i do it. On 4th day i take off marinate cook later that night.. i personally use the keg rub..i used to use a cabernet wine back in day but grew out of it

Dry aging for 3 days in a cheese cloth while it sits in either coke or some other shit?

You might be able to dry age an individual steak with the cheese cloth method, but you wouldn't ever allow it to marinade while its going through the aging process.. Doing so is redundant to everything you're doing, because you are actually trying to remove moisture out of the steak and allow good bacteria to eat away at the cut of meat.. Adding a marinade, or even seasons, could add harmful bacteria "yeast maybe?' and moisture..

Look up the acronym FAT TOM

Food - Steak
Acidity - Marinade "coke"
Time - 4 days
Temperature - refrigerated temperatures
Oxygen - plenty of it
Moisture - marinade

FAT TOM is the building blocks for food borne pathogens, so just be careful with how you marinade it..

Yea its individual steak sits on rack at bottom of fridge wrapped. Nothing on it during this stage.

tonight i did a quick marination of soy sauce, hot sauce, worcestershire, parsley flakes, basil leaves, garlic powder, minced garlic, and some olive oil

then on the grill cooked rare

was good

When I get shitty cuts and poor quality steak I marinate the shit out of it too like you.

Its been a while since I had shirty steak though, I always buy the best cuts and most expensive pieces for my steak now.