I hadn't done dry aging before, so I thought I'd give it a try. As many already knew, it's really easy. Just takes some time.
I bought 3 prime ribeye steaks at Costco. Uh, very expensive, but they say to only use good stuff.
Next, wrap each one in cheese cloth. A video I looked at said that would keep the outer layer from getting crusty.
Put them in the refrigerator and keep the temperature between 35 and 38 degrees F.
After 4 days, it looks like this. The skin is very firm, but not crusty.
Put it on the mini, and sear it for 90 seconds on each side.
Let it rest under loose foil for 20 minutes while the mini is getting down to about 400 degrees. Then cook it and pull around 140 for medium rare.
Plate it and eat it. I made Pioneer Woman's Onion Strings to go with it.
Medium rare. It was very tasty and very tender. But, it was a prime cut, so it should have been that way anyway. I don't know how to tell how much better the dry aging made it.
Dripping Springs, Texas.
Gateway to the Hill Country