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Author Topic: My first attempt at dry aged rib-eyes  (Read 16365 times)

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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #29 on: August 25, 2012, 02:27:28 PM »
Now at 21 days...



View of the bottom...



Almost there ;)
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Offline mikecorn.1

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My first attempt at dry aged rib-eyes
« Reply #30 on: August 25, 2012, 02:36:16 PM »
What a difference from day one. I wonder how much you'll have to cut off it.


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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #31 on: September 01, 2012, 12:30:25 PM »
Ok so it has been 28 days of dry aging..



Weight after dry aging. Looks like it lost about 1/2 lbs because the initial weight was less than 5lbs. Keep in mind that this is bone-in and boneless might see more loss...





So I removed it from the dry age bag. It had a pronounced smell. Not a bad smell just a beefy smell. The bag had become a second skin to the meat. I slowly pulled it away so as to not rip it and have it stick. It pulled away without a problem...





Now time to trim and cut the steaks. Split it down the middle first...







Got 3 good size steaks out of it after trimming the outer bark and removing the bones...



Now to weigh the 3 steaks...





I seasoned the steaks with BP Double Secret Steak Seasoning and will grill them later today for dinner ;)



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Offline mikecorn.1

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My first attempt at dry aged rib-eyes
« Reply #32 on: September 01, 2012, 01:10:08 PM »
Will be waiting to see what you think about the steaks once they're grilled.


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Offline TentHunteR

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Re: My first attempt at dry aged rib-eyes
« Reply #33 on: September 01, 2012, 01:13:37 PM »
This is driving me nuts wanting to try it! Can't wait to see them cooked up.
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #34 on: September 01, 2012, 01:19:37 PM »
Quote from: TentHunteR on September 01, 2012, 01:13:37 PM
This is driving me nuts wanting to try it! Can't wait to see them cooked up.

Try looking at it everyday for 28 days in the fridge LOL!

They look absoloutely outstanding and I can't wait to try them this afternoon ;)
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Offline smokeasaurus

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Re: My first attempt at dry aged rib-eyes
« Reply #35 on: September 01, 2012, 01:30:31 PM »
They look darn good right now!!!! Almost hate to see you grill em...........yeah right, grill em up and make sure your camera is charged....we don't wanna miss this one...... ;D
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Offline Old Hickory

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Re: My first attempt at dry aged rib-eyes
« Reply #36 on: September 01, 2012, 01:59:43 PM »
You have exercised great restraint to hold off on that beautiful cut of meat for 28 days.  I don't  think I could have done that..  They look wonderful.  I am sure this will help make a great Holiday weekend.
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #37 on: September 01, 2012, 08:10:30 PM »
Ok dry age steaks and garlic bread...



Memphis pre-heated with flame zone insert. Steaks on the grill. Garlic bread on top rack for the ride...



3 minutes, rotate, 3 minutes flip, 3 minutes rotate, 3 minutes done. Thermapen reading 135F...





Garlic bread finished too...





Time for a beer to compliment the steak...



Plated and interior shot ;)





Wow!!! Wow!!! Wow!!!

Fantastic flavor! The BP seasoning complimented the steak perfectly... Not too overpowering.

Super tender and delicious. I am ready to dry age a full size boneless rib eye roast and a packer brisket now :)
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Offline sparky

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Re: My first attempt at dry aged rib-eyes
« Reply #38 on: September 01, 2012, 08:25:02 PM »
food looks great.  bread looks really yummy.  no milk?  nice glass.  you a sheriff?   ;)
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Offline Keymaster

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Re: My first attempt at dry aged rib-eyes
« Reply #39 on: September 01, 2012, 08:46:38 PM »
Looks excellent, was it more beefier tasting? Nce job and thanks for the updates and progress!!
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Offline muebe

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Re: My first attempt at dry aged rib-eyes
« Reply #40 on: September 01, 2012, 09:13:45 PM »
Quote from: Keymaster on September 01, 2012, 08:46:38 PM
Looks excellent, was it more beefier tasting? Nce job and thanks for the updates and progress!!

Yes it was more "beefier" tasting.

One way to describe the texture is that it was very tender without being "falling apart"

Also noticed much less juices in the tray where the steaks were left to cool.

I am going to get a large Costco rib-eye roast for the next one ;)
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Offline mikecorn.1

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My first attempt at dry aged rib-eyes
« Reply #41 on: September 02, 2012, 08:09:19 AM »
Looks awesome Mike!


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Offline smokeasaurus

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Re: My first attempt at dry aged rib-eyes
« Reply #42 on: September 02, 2012, 09:21:46 AM »
Just an awesome looking steak!! Loved the glass. My Dad was a County Sheriff Weapons Training Officer (Distinguished Expert) for 30 years....now he is a Federal Marshall...........83 years old and still working a 40 hour week!!

Did I mention that the garlic bread looked awesome!!
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Offline Keymaster

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Re: My first attempt at dry aged rib-eyes
« Reply #43 on: September 02, 2012, 12:02:53 PM »
Looks like the wait was worth it, I'd have to send one of them steaks in and have it bronzed like my babby shoes after waitin a month ;D Actually all kidding aside the wife walked past my computer this morning and wants me to order some bags and strips even when I told her the price. Nice job on that Dinner Muebe!!
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