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60 and 180 days dry aged ribeyes
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paqman
Posts: 4,670
While SWMBO was shopping with my mother in Montréal yesterday, I visited Le Marchand du Bourg, a specialty butcher shop that has been featured in a few TV shows lately. ~300$ for two 60 days and one 180 days dry aged ribeyes (2 inches thick each).
The place is a steak lover paradise.
The owner, Marc, is a stange individual. I had to beg him to be able to purchase a "180 days" because you usually need to reserve them in advance. He also insisted that I cook it in a pan, not on the BBQ. I'm still debating if I'll listen to him or cook it on the BGE. What do you think?
The place is a steak lover paradise.
The owner, Marc, is a stange individual. I had to beg him to be able to purchase a "180 days" because you usually need to reserve them in advance. He also insisted that I cook it in a pan, not on the BBQ. I'm still debating if I'll listen to him or cook it on the BGE. What do you think?
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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo MachiavelliComments
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The Egg can do great things but for that money I think I'd go with the recommendation. Cast iron pan on the egg is probably how I would go.Mt Elgin Ontario - just a Large.
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Oh wow. I would listen to the man and cast iron those bad boys!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Will definitely be following this one. It will either be a magnificent cook or a train wreck that is simultaneously both hideous and glorious. Either way, a great spectacle.
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....And for what it's worth, I agree with the above comments relating to heeding Marc's advice.
If you're going to spend that much on rotten meat, you might as well follow the instructions. -
Dang- talk about high-end living...congrats on the score. Will be interested in your comparison of the 60 vs 180 day steak texture and taste.
And as above, I would go with a CI pan cook. You will definitely get a better crust. Any talk of hot tubbing and then searing off in the pan??
Regardless, congrats on the buy and enjoy however you get there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks @gmac @Cookbook_Chip @lousubcap @GrateEggspectations
I followed your advice and cooked it in a CI pan. It was fantastic.
I took out the steak out of the fridge at 4PM to bring it to room temperature and cooked it at 8PM.
3.5 minutes each side in the CI pan at 7 and then 4 minutes in a preheated oven at 325F.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Da-n! What a great cook right there. Congrats on nailing the cook and then follow-on eats. Livin' large for sure.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Incredible steak- hope it tasted half as good as it looks.Greensboro, NC
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lousubcap said:Dang- talk about high-end living...congrats on the score. Will be interested in your comparison of the 60 vs 180 day steak texture and taste.
And as above, I would go with a CI pan cook. You will definitely get a better crust. Any talk of hot tubbing and then searing off in the pan??
Regardless, congrats on the buy and enjoy however you get there.
I will definitely comment back when I cook the "180 days".
I mentioned sous-vide to the owner and he almost changed his mind about selling me the "180 days". I kinda agree with him... sous-vide is great with filet mignon and bavette but for ribeyes, I prefer traditional cooking methods.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
This looks amazing.
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Awesome cook! I agree w SV that is isn't the best choice for ribeyes! These ribeyes turned out excellent!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
That came out fantastic! Good job!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
I'm gonna have to take a road trip to the East. That looks amazing. I will be sure to call ahead to reserve some steaks.
Those look absolutely amazing @paqman. Great job.Mt Elgin Ontario - just a Large. -
what kind of sauce was on the side?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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beautiful meat, perfectly cooked!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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"60 days" #2 is going on the egg in a few minutes. SWMBO wanted to eat a salad tonight so it will all be for me____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@paqman - now that is "striking while the iron is hot." Well-played as long as you don't reveal the protein source or you may not be around to savor that 180 day protein.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Good grief! Fine living @paqman , fine living indeed. Enjoy!
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#2 600F on the egg for 8 minutes flipping every minutes
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@paqman - way to mix it up. Your opinion of the preferred method for the cook?
BTW- each method yielded great pics and I'm sure exceptional flavour (the GWN nod with that spelling).Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That steak looks incredible!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Beautiful steaks!
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Wow... Wow... Wow!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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