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Author Topic: My first attempt at dry aged rib-eyes  (Read 16363 times)

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Offline squirtthecat

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Re: My first attempt at dry aged rib-eyes
« Reply #59 on: October 19, 2012, 07:45:56 AM »

GREAT GOOGLY MOOGLY!   :o

I can tell you what a dry aged steak at a high end Chicago steakhouse would cost, and you are missing a '4', if not a '5' on the front of that..
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Offline Keymaster

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Re: My first attempt at dry aged rib-eyes
« Reply #60 on: October 19, 2012, 08:24:47 AM »
Looks Awesome!! The Butcher by my work advertised on their reader board "Dry aged Steaks for $29.99/Pound", Not sure what cut they were.
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Offline TentHunteR

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Re: My first attempt at dry aged rib-eyes
« Reply #61 on: October 19, 2012, 10:14:58 AM »
Great report Muebe. Very informative!
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Offline cookiecdcmk

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Re: My first attempt at dry aged rib-eyes
« Reply #62 on: June 29, 2013, 02:51:48 PM »
I have been looking at dry aging of beef using the special bags.  For those who have done this, what seems to be the best number of days to get the best overall results of tenderness and flavor?
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #63 on: June 29, 2013, 02:55:34 PM »
I have gone 32 days and 21 days. IMHO the 21 day rib-eyes were just as good as the 32 days.
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Offline RickB

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Re: My first attempt at dry aged rib-eyes
« Reply #64 on: June 29, 2013, 03:48:49 PM »
Same here,i have gone 28 and 21 and 21 works the best for me.
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Offline cookiecdcmk

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Re: My first attempt at dry aged rib-eyes
« Reply #65 on: June 29, 2013, 04:19:54 PM »
Thanks for the replies.  This is something that I am going to try and will go with 21 days.  The only negative is the high cost of the bags, but it would be worth it to get premium quality beef.  The vegans will just have to suffer.
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Offline Chili Head

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My first attempt at dry aged rib-eyes
« Reply #66 on: June 29, 2013, 10:57:11 PM »
Man oh man I want to try that!
Can't wait till you cook some up and report on it.
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #67 on: June 29, 2013, 11:02:47 PM »
Quote from: Chili Head on June 29, 2013, 10:57:11 PM
Man oh man I want to try that!
Can't wait till you cook some up and report on it.

Chili this is an old thread.

Here is the thread of 21 Day steaks that I just finished aging...

http://www.letstalkbbq.com/index.php?topic=4203.msg50250#msg50250

And here is a thread of two steaks I just cooked...

http://www.letstalkbbq.com/index.php?topic=4617.msg55541#msg55541
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Offline Ka Honu

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Re: My first attempt at dry aged rib-eyes
« Reply #68 on: June 29, 2013, 11:12:39 PM »
So is there anything at all you can do with the trim or is it pure waste?
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #69 on: June 29, 2013, 11:35:17 PM »
Quote from: Ka Honu on June 29, 2013, 11:12:39 PM
So is there anything at all you can do with the trim or is it pure waste?

Some people grind it into their regular beef for extra beefy burgers. Or use it in chili. Then some others don't trim and eat it with the steak.

I toss it away.
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Offline Ka Honu

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Re: My first attempt at dry aged rib-eyes
« Reply #70 on: June 30, 2013, 12:10:49 AM »
I was wondering if it might make good broth or seasoning in soup (or chili).  I guess if it's not poison, it's usable.
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #71 on: June 30, 2013, 12:27:15 AM »
I am sure it would work for that. It is edible and not poisonous. Just does not look appetizing to me.
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