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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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a steak dinner to crow about!

RRPRRP Posts: 15,031
edited 3:43PM in EggHead Forum
Having just dry aged a New York loin sub primal for 35 days we were ready to sample the results. First I selected a 1.5" for her and a 2" for me.
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Then I seasoned them well with nothing but coarse kosher salt and into the hot tub for an hour and 15 minutes.
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Pat and I really just like a simple steak dinner with little frills other than a nice salad. So we made this of red leaf lettuce, onion, cherry tomatoes, green peas, Litehouse Chunky Bleu Cheese dressing, Maytag Bleu Cheese crumblies and topped with roasted sunflower seeds. This was nearly a tasty meal within itself!
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Meanwhile I decanted some Cabernet Sauvignon and sliced up the compound butter I had made the night before along with some plain butter for the glistening sake and taste.
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By then my small egg was pegged at 710° and begging for meat!
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After a total of only 3 minutes searing time the steaks were rare just like we wanted.
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By and far these 35 day strips were the best ever! 35 for New Yorks and 45 for rib eyes are my new benchmarks!
Ron
Dunlap, IL
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Comments

  • Great looking steaks. Thanks for your post on dry aging. Learning a lot and look forward to trying this. Had a 60 day dry aged at a local high end steakhouse and I can't stop thinking about it :evil:
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  • MaineggMainegg Posts: 7,787
    I do not see a thing I would change... 'cept maybe a plate for me :)
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  • RRPRRP Posts: 15,031
    Thanks! Just 2 weeks ago we had dined out at a former favorite local steakhouse where we also both ordered aged NY strips. Trust me mine were better last night and besides didn't ding my credit card $118 this time!
    Ron
    Dunlap, IL
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  • RRPRRP Posts: 15,031
    :laugh: Thanks, but we waited a bit for you but guessed you didn't get my message on your answering machine last night to come on over, huh? :laugh:
    Ron
    Dunlap, IL
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  • KMO_QKMO_Q Posts: 150
    Thanks for the post, simple yet elegant!...
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  • GunnarGunnar Posts: 2,010
    Gorgeous……and perfectly cooked.
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  • FluffybFluffyb Posts: 1,815
    A true thing of beauty!
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  • BashBash Posts: 1,011
    Man, those steaks look wonderful.

    Love the salad too - great meal.

    Wish I had a second fridge so I could try that.
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  • RRPRRP Posts: 15,031
    actually a 14# sub-primal sitting on a wire rack on the bottom shelf of your kitchen refrig doesn't take up that much space.
    IMG_1577.jpg
    Ron
    Dunlap, IL
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  • BashBash Posts: 1,011
    I have 5 kids. My fridge goes from jam packed each weekend to 2/3 empty the next Friday. Definitely no room for a primal.

    But, with my sized family, another fridge is in order anyway. Just have not pulled the trigger yet. But I will one day - and then I will try aged beef.
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  • RRP, thanks for showing the finished 35 day dry aged steaks. They are a thing of beauty! :)
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  • mmmmmmmmmmmmmmmmmmmmmmmmmm
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  • RRPRRP Posts: 15,031
    I forgot to mention that this morning my wife was reflecting on that meal last night and she coined the term "that was dining out - in!"
    Ron
    Dunlap, IL
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  • Ron, you need to get a youtube video of your dry aging process. Those looked great, thanks for sharing!
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