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Author Topic: Another batch of Dry-Aged Rib Eyes  (Read 8013 times)

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Offline muebe

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #14 on: June 19, 2013, 06:21:56 PM »
Quote from: RickB on June 19, 2013, 06:05:27 PM
Looks great Mike! Mine are coming out this weekend. Going to find out if the prime was worth it!

Well your's were only a few more bucks a pound.

I did try the strip cut meat for a sandwich and it was outstanding! ;)
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Offline sparky

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #15 on: June 19, 2013, 06:31:01 PM »
they look really good. 
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Offline RickB

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #16 on: June 19, 2013, 06:40:17 PM »
Mike I was undecided wether to trim off the rib whole or after I cut steaks. I see you trimmed after cutting. Happy with that?
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Offline Ka Honu

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #17 on: June 19, 2013, 06:55:11 PM »
Looks good and not as expensive as I thought.  If I'm adding right, the cost per dry-aged pound (beef & bag) ran about $12.  Restaurant price runs about $40 or more.  Guess I'll have to clear some fridge space and try it one of these days.
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Offline CDN Smoker

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #18 on: June 19, 2013, 06:57:22 PM »
Nice outer bark, great color.
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Offline RickB

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #19 on: June 19, 2013, 07:11:12 PM »
Quote from: Ka Honu on June 19, 2013, 06:55:11 PM
Looks good and not as expensive as I thought.  If I'm adding right, the cost per dry-aged pound (beef & bag) ran about $12.  Restaurant price runs about $40 or more.  Guess I'll have to clear some fridge space and try it one of these days.

Turtle...would like to know where you live! A 16oz dry aged steak in Atlanta will cost you about $60. You must be living large at that price!  ;D
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Offline Old Hickory

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #20 on: June 19, 2013, 07:18:35 PM »
They look good  Mike.  I will be looking forward to your cook.
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Offline muebe

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #21 on: June 19, 2013, 07:24:01 PM »
Quote from: RickB on June 19, 2013, 06:40:17 PM
Mike I was undecided wether to trim off the rib whole or after I cut steaks. I see you trimmed after cutting. Happy with that?

It makes it easier IMHO because you can see the depth of the bark that way.
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Offline CDN Smoker

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #22 on: June 19, 2013, 08:02:47 PM »
 I am not sure how much I will trim if at all. I do plan to cut the loin into steaks without any trimming fist then decide what to do.

From the Umai forum the moderator over there suggests that if you trim back to red meat then are losing a lot of flavour. It will soften up when cooking.
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Offline muebe

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #23 on: June 19, 2013, 08:19:14 PM »
Quote from: CDN Smoker on June 19, 2013, 08:02:47 PM
I am not sure how much I will trim if at all. I do plan to cut the loin into steaks without any trimming fist then decide what to do.

From the Umai forum the moderator over there suggests that if you trim back to red meat then are losing a lot of flavour. It will soften up when cooking.

There are people who do eat the bark or mix it into ground beef but I doubt you are going to like the bark. I don't care to eat it.
« Last Edit: June 19, 2013, 08:52:20 PM by muebe »
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Offline Keymaster

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #24 on: June 19, 2013, 08:45:55 PM »
Looks great Michael, I'll send you a SASE :)
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Offline Scott6049

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Another batch of Dry-Aged Rib Eyes
« Reply #25 on: June 20, 2013, 12:33:37 AM »
Great looking steaks.... I need to learn how to dry age RIBEYE'S .
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Offline fishingbouchman

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #26 on: June 20, 2013, 04:53:09 AM »
man those look good.  One of these days I will give it a shot. 
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Offline RAD

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #27 on: June 20, 2013, 06:32:26 AM »
looking good. Can't wait to see them on the grill
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Offline CDN Smoker

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Re: Another batch of Dry-Aged Rib Eyes
« Reply #28 on: June 20, 2013, 08:04:53 AM »
Quote from: Scott6049 on June 20, 2013, 12:33:37 AM
Great looking steaks.... I need to learn how to dry age RIBEYE'S .

The hardest part Scott is getting a good vacuum on the bag and seal.

Muebe has a good step by step posted.
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Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.
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