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Dry Aged Ribeye (food) porn...

RocEGGRocEGG Posts: 86
edited August 2012 in EggHead Forum
HI All,
Put up a 16lb CAB choice packer boneless ribeye for dry aging. It spent 28 days in the fridge and over all it couldn't have been easier! I am really happy with the way it turned out and am going to put another up soon so I can have a constant supply. The flavors were great, really beefy. Actually liked it better than the commercially available dry aged steaks I have had.
Trimmed them aggressively per the wife, next time only hers are getting trimmed. 

The pics:


Rochester, NY  - XL BGE

Comments

  • OMG,

     

    You didn't just leave that in a fridge unwrapped for a month did you?

  • nolaeggheadnolaegghead Posts: 19,598
    It looks like it came out great.  I'm jealous.
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  • lousubcaplousubcap Posts: 9,741

    OMG,

      You didn't just leave that in a fridge unwrapped for a month did you?
    Depending on who (stike...) posts on this topic, that time-frame will be considered the opening verse.  If looking for some interesting posts-give the topic a search here.  Stike did quite a write-up with pics about the whole process several weeks ago.  Intriguing at a minimum.
    Louisville;  L & S BGEs 
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  • RocEGGRocEGG Posts: 86

    OMG,

     You didn't just leave that in a fridge unwrapped for a month did you?
    Of course I did. The  food poisoning was well worth it! (lol) I kid, it turned out just fine and was as easy as everyone said it was going to be. 
    Rochester, NY  - XL BGE
  • stikestike Posts: 15,597
    steven was just tryna cause trouble...
    he really is the devil, in diminutive form, i mean

    :))
    ed egli avea del cul fatto trombetta -Dante
  • RocEGGRocEGG Posts: 86
    Depending on who (stike...) posts on this topic, that time-frame will be considered the opening verse.  If looking for some interesting posts-give the topic a search here.  Stike did quite a write-up with pics about the whole process several weeks ago.  Intriguing at a minimum.
    Yeah, I followed all those threads, but for a first time in the pool I flinched and took it out after 28 days. Next time it is definitely going in for 45. The flavors were great but I know that it could have been even better. This ribeye I served at a party to celebrate the birth of my son. Next time its all for me!
    Rochester, NY  - XL BGE
  • those look great but you trimmed the Spinalis Muscle off the top!!!!! That is the most coveted piece of the whole ribeye. Say it ain't so!!!!
    Keeping it Weird in the ATX
  • stikestike Posts: 15,597
    a kudos for not ruining it by trimming.
    :)

    you may not have any takers at 45 days, be forewarned!
    ed egli avea del cul fatto trombetta -Dante
  • tazcrashtazcrash Posts: 1,851
    then congrats on 2 big events.

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • RocEGGRocEGG Posts: 86
    those look great but you trimmed the Spinalis Muscle off the top!!!!! That is the most coveted piece of the whole ribeye. Say it ain't so!!!!
    I made the mistake of taking input from my wife about hwat her family would and wouldn't like. Next time will be different, I swear!
    Rochester, NY  - XL BGE
  • those look great but you trimmed the Spinalis Muscle off the top!!!!! That is the most coveted piece of the whole ribeye. Say it ain't so!!!!
    I made the mistake of taking input from my wife about hwat her family would and wouldn't like. Next time will be different, I swear!

    Stand strong! The spinalis is trimmed off and sold for over $100 per lb in vegas steak houses. Thell her is she does no like them, that you'll have hers :)
    Keeping it Weird in the ATX
  • OMG,

     You didn't just leave that in a fridge unwrapped for a month did you?
    Of course I did. The  food poisoning was well worth it! (lol) I kid, it turned out just fine and was as easy as everyone said it was going to be. 
    I've go as long or longer than 100 days so I was just kidding.
  • AleBrewerAleBrewer Posts: 555
    those look great but you trimmed the Spinalis Muscle off the top!!!!! That is the most coveted piece of the whole ribeye. Say it ain't so!!!!
    Best part of the ribeye!....hands down!  I hope he didn't just toss all those trimmings????

  • stikestike Posts: 15,597
    "or longer".  i would have taken that as some sort of attempt at one-upsmanship, but i happen to know it was senility-induced.  you simply forgot about it.

    my ham has you beat anyway.  400 days and counting:)
    ed egli avea del cul fatto trombetta -Dante
  • RocEGGRocEGG Posts: 86

    Best part of the ribeye!....hands down!  I hope he didn't just toss all those trimmings????

    The trimmings didn't get chucked. I actually grilled up the remnants of the spinalis and ate them once we were all done with the dinner. Only things that got chucked were the hard fat and meat that was too hard to eat.
    Rochester, NY  - XL BGE
  • AleBrewerAleBrewer Posts: 555

    Best part of the ribeye!....hands down!  I hope he didn't just toss all those trimmings????

    The trimmings didn't get chucked. I actually grilled up the remnants of the spinalis and ate them once we were all done with the dinner. Only things that got chucked were the hard fat and meat that was too hard to eat.
    Whew!......glad they didn't get tossed!  Hope you enjoyed eating all those by yourself!
  • stikestike Posts: 15,597
    meat should soften up when cooked.  28 days shouldn't be too hard. 
    ed egli avea del cul fatto trombetta -Dante

  • Best part of the ribeye!....hands down!  I hope he didn't just toss all those trimmings????

    The trimmings didn't get chucked. I actually grilled up the remnants of the spinalis and ate them once we were all done with the dinner. Only things that got chucked were the hard fat and meat that was too hard to eat.

    atta boy. Phew
    Keeping it Weird in the ATX
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