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Dry Aged NY Strip
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Pepper Monkey BBQ
Posts: 652
Intrigued by the dry aging posts on here we decided to give it a shot. Got some thick NY strips and aged them in the beer fridge for 5 days. We kept two others in for 3 more days then food saved and froze.
Didn't take many pictures of the process, but the outcome was pretty good. I'm sure the flavor is more intense with a longer age and larger slabs of meat, but overall it was very tasty.
Pepper/Coffee rub on steaks and smoked low temp for about 20 min with hickory.
When meat hit around 118 I pulled off and slapped onto a CI skillet for about 1 minute per side.
The rest is self explanatory! Serve and eat!
Didn't take many pictures of the process, but the outcome was pretty good. I'm sure the flavor is more intense with a longer age and larger slabs of meat, but overall it was very tasty.
Pepper/Coffee rub on steaks and smoked low temp for about 20 min with hickory.
When meat hit around 118 I pulled off and slapped onto a CI skillet for about 1 minute per side.
The rest is self explanatory! Serve and eat!
Comments
-
Finishing on the skillet Pittsburg style rules !!!
Beautiful plate! -
It's the only way I do it any more ... low smoke to give meat some smokey flavor, then have the CI ready in the small to give it that caramelization. Perfect every time!
JM -
I do dry aged ribeyes....never had a better steak. 14 days in the frig makes it wonderful
-
nice! that's a great meal steak, shrooms, mash, 'gus
makes me happy
context is important
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