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Dry Aged NY Strip

FrankCFrankC Posts: 414
edited 1:32AM in EggHead Forum
With all of the talk of dry aging, I thought that I would give it a try. I decided to go the route of aging with out the dry bags.

Day 1
Nov27Day1.jpg

Day 9
Dec5Day9.jpg

And finally Day 23
Dec19Day23.jpg

Cut into steaks...sorry, I didn't get the finished weight :blush:
DSCF0266.jpg

Ready for the grill
DSCF0268.jpg

The sear
DSCF0269.jpg

And the finished plate
DSCF0271.jpg

All in all, I'd call it a success. I overcooked them just a bit. I think it had something to do with too much scotch :blush:

I've already started aging a ribeye roast. I think I'm going to go 28 days with that.

fc :)

Comments

  • RRPRRP Posts: 21,475
    there is no question dry aged steaks cook faster! I'm waiting to free up refrigerator space so I can start aging a boneless prime rib sub primal...though I'm a Drybag convert and will be doing mine that way.
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • couple thoughts.

    1.) you had a nice thick strip there. mine got a little thin after 21 days, nice to see you still have nice cross section after 4 weeks. i would hesitate to go 28 days on a strip loin myself. yours gives me hope

    2.) you have very little fat along the side, did you trim it prior to aqgt all after aging.

    both those things surprise me (pleasantly, i mean). usually the thicker layer of fat slows drying 9which is good), and usually a strip can get very thin after aging. did you crank humidity up or anything?

    they look great.
  • RRPRRP Posts: 21,475
    you hittin the nog kinda hard today, Jeff - or are your fingers frozen? more typos than norm for you!
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • i'm licking christmas card envelopes. i think the glue is toxic.... :sick: :blink:
  • FidelFidel Posts: 10,172
    That's only a problem on wedding invitation envelopes
  • in that case it's not necessarily a "problem"
  • wilco1wilco1 Posts: 22
    Those steaks look awesome. How long and what is the method?
  • WokOnMediumWokOnMedium Posts: 1,376
    Oh my goodness those looks glorious! I have so many projects on my list for vacation. Buckboard bacon is soaked and waiting for the Egg.

    Proofing box is almost done and waiting for a yeast activation. Then there's the pizza dough and pizza I need to cook with my new yeast culture.

    On the hunt for a good hunk o' meat for a prime rib Christmas dinner.

    I have to say, this may be added to the list!
  • RipnemRipnem Posts: 5,511
    Almost a month...then Hot and quick! ;)
  • FrankCFrankC Posts: 414
    I didn't do anything special, other than trim some of the fat prior to aging...it was really thick in some areas. I don't really have any control over humidity, either.

    I was pleased with the results, and the wife and kids enjoyed it, too. I started a ribeye subprimal yesterday, after cutting about 3 lbs for a Christmas Eve roast.

    I'm going to go 28 days with the ribeye. I'm really looking forward to that!

    fc :)
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