Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: muebe on June 22, 2013, 10:21:30 AM
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Started with two 21 day dry aged rib eyes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_185825_zpsfa7ce852.jpg)
Coated on both sides with smoked salt, fresh ground pepper, and onion powder...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_190218_zps7f6620d4.jpg)
Memphis pellet grill is ready...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_202843_zpsb45469d0.jpg)
Two minutes rotate, two minutes flip...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_203320_zps2185373e.jpg)
Let them rest for a few minutes...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_204132_zpse0b6a1f4.jpg)
Interior shot...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_204423_zps722a7032.jpg)
And a proper beer to wash down a fine steak like that...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130621_204744_zpseec392e1.jpg)
Wow what a great steak! It almost has a buttery feel to it as you chew. Very tender yet firm. Just a wonderful steak. If you have not given the UMAi bags a look you should. It is worth the time and easy to do ;)
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Pow! That looks awesome!
I prefer to grill mine at 600 degrees ???
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Wow Muebe, looking real good. Never seen that beer before.
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I sure wish I had your patience for aging beef. That looks fantastic.
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Pow! That looks awesome!
I prefer to grill mine at 600 degrees ???
Pappy, you just crack me up :D :D Maybe the temp pic was taken after the steak was put on...pellet grills do drop temps when the door is raised ;D
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Pow! That looks awesome!
I prefer to grill mine at 600 degrees ???
Pappy, you just crack me up :D :D Maybe the temp pic was taken after the steak was put on...pellet grills do drop temps when the door is raised ;D
It was right before putting them on. When it got close to 600F I grabbed the steaks and put them on. When I opened the hood the heat that came out reminded me of a kiln!
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Beautiful Grill marks!
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Nothing wrong with that, nothing at all.
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Steaks can't get any better than that. Outstanding.
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Pow! That looks awesome!
I prefer to grill mine at 600 degrees ???
;D
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Great looking steaks Mike. I'll take some of those morsels on the plate between the steaks ,D
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You and Rick are killing me with those dry aged steaks. Your cook is beautiful.
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Dude I just finished dinner and that's making me hungry again! Very nice!
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Does the dry aging change the taste much or just tenderness. I've seen where people say it tastes more buttery and richer. Sounds Devine !
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Does the dry aging change the taste much or just tenderness. I've seen where people say it tastes more buttery and richer. Sounds Devine !
Definently more buttery is a good way to describe it. The beef flavor is more intense and concentrated.
From what I understand there is a bacteria that grows in the beef when it is dry aging that breaks down enzymes in the meat changing the texture and flavor. The beef becomes a deeper color red and the fat becomes more solid and defined.
I am hooked on these steaks and it is not as expensive to do as you think.
I am sure Rummm could explain what happens in this process better than me ;)
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Time to google it. Thanks muebe!
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Time to google it. Thanks muebe!
http://www.drybagsteak.com/