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28 Day Dry Aged Ribeyes

FrankCFrankC Posts: 414
edited 8:30PM in EggHead Forum
So I decided to try dry aging a ribeye, and went 28 days.

Day 1
Dec20Day1Ribeye.jpg

Day 28
Picture001.jpg
Picture002.jpg

Plated with roasted potatoes, butternut squash, onions, broccoli and carrots.
Picture004.jpg

Delicious!

fc :)

Comments

  • BillHillBillHill Posts: 109
    Looks good! Is the taste noticebly different? Worth the wait or hassle, if any?
  • RRPRRP Posts: 20,626
    Great! Right!!! Saturday I egged a couple 28 day rib eyes as well! Enough to make a grown man cry - I mean having aged them myself, enjoying the taste and NOT having to pay some high cost at some white linen steakhouse! I've got a standing rib roast that hits 28 days this Wednesday and I may shoot for 35 days.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • not to be a wise ass, but of course there is, or we wouldn't do it. ;)
  • BillHillBillHill Posts: 109
    Stripsteak, I love wiseassism. lol
    time to research aging.
  • BoneheadBonehead Posts: 113
    Wow that looks great :woohoo:
    One of these days I'm going to try dry aging.
  • FrankCFrankC Posts: 414
    I'd say it's worth the time and effort...that was some good eatin' last night! I ended up getting 10 nice steaks out of it.

    fc ;)
  • RRPRRP Posts: 20,626
    you have email BillHill
    L, M, S, Mini
    Ron
    Dunlap, IL
  • I'm on day 14 and was planning on pulling the plug at 21. I suspect every primal is different, so it would be difficult to tell the difference of say primal "A" dry aged to 21 days and primal "B" dry aged to 28 days, but does anyone have any experience that says 28 is "much" better than 21?

    BTW - From one Frank to another that looks mightyfine "Frankie" :)
  • i'd be hard pressed to say that i could taste the difference between 21 and 28 days, but it is continually improving.

    what are you aging, and how?

    for example, strip done commando for 28 days is risking over-drying. but a big rib eye at 28 days in the dry-age bags may be able to go much longer
  • Aging a rib roast - planned on pulling it this monday the 25th and having a nice single malt or two for
    Burns night. Think I'll stay with the original plan.
  • FrankCFrankC Posts: 414
    So here's a question...I've done the dry aging with a 21 day strip sub primal, and now the 28 day ribeye sub primal. Both turned out above my expectations. Are there any others that would benefit from dry aging??

    Maybe I'm just lucky, but my garage fridge is really easy to keep at consistent temps, especially in the winter. If there's another sub primal that would benefit, I'd like to give that a try, too.

    fc :)
  • Does anyone know a good resource for learning about dry aging? I have the desire, but not the expertise...

    Thanks!
  • RRPRRP Posts: 20,626
    I have nothing to gain touting this, but here's how I do it.
    http://www.drybagsteak.com/
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Thanks a lot RRP, I'll look into that.
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