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Dry Aged Steaks

CritterCritter Posts: 35
edited 6:33PM in EggHead Forum
Just curious if anyone has tried to or has a safe process for dry aging steaks at home for the Egg.

I did a forum search but didn't come up with anything.

Comments

  • vidalia1vidalia1 Posts: 7,091
    ummm try again.... B)

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    Dry Aged Steaks 2010/08/27 13:49 In Topic Title 11.291
    Dry aged steaks. 2010/01/16 14:42 In Topic Title 11.291
    Dry Aged Steaks 2004/01/01 13:21 In Topic Title 11.291
    Home aged steaks 2009/09/09 17:43 In Topic Title 11.166
    Making my own Dry Aged Steaks 2009/08/11 16:10 In Topic Title 11.166
    Dry aged steaks - delicious! 2007/07/22 21:23 In Topic Title 11.166
    28 day dry aged steaks - lots of pics 2010/01/30 22:14 In Topic Title 11.043
    Dry aged steaks 8 week cure? 2009/11/16 06:46 In Topic Title 11.043
    What is the difference between pan seared steaks vrs. blackened steaks? 2006/08/24 16:57 In Topic Title 7.123
    16 day dry aged 2009/12/20 18:31 In Topic Title 6.315
    16 Day Dry-Aged NY 2009/12/04 23:23 In Topic Title 6.315
    Dry aged rib eye...myself 2009/01/11 23:55 In Topic Title 6.315
    Wet aged tri-tip 2008/01/08 21:21 In Topic Title 6.315
    Dry Aged Beef 2010/07/07 14:13 In Topic Title 6.244
    Help with aged T-bone 2010/03/20 09:15 In Topic Title 6.244
    28 day dry aged ribeyes 2010/03/14 20:47 In Topic Title 6.244
    Dry Aged Pork???? 2010/03/04 20:51 In Topic Title 6.244
    28 Day Dry Aged Ribeyes 2010/01/18 12:50 In Topic Title 6.244
    Dry Aged NY Strip 2009/12/20 14:54 In Topic Title 6.244
    dry aged beef 2009/11/20 13:12 In Topic Title 6.244
    Dry Aged Ribey: Day 14/21 2009/11/08 09:59 In Topic Title 6.244
    Aged Beef 2009/10/13 20:35 In Topic Title 6.244
    Dry aged nirvana 2009/10/02 21:25 In Topic Title 6.244
    Aged beef 2009/09/23 20:56 In Topic Title 6.244
    Dry aged beef 2008/09/27 18:17 In Topic Title 6.244
    21 Day Dry Aged Beef 2008/08/08 11:26 In Topic Title 6.244
    74 Day dry-aged prime. 2008/04/04 12:54 In Topic Title 6.244
    Aged meat 2007/07/01 09:33 In Topic Title 6.244
    4lb Dry Aged Ribeye 2006/12/24 08:41 In Topic Title 6.244
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    aged beef 2005/12/13 06:57 In Topic Title 6.244
    aged prime rib 2003/02/12 08:41 In Topic Title 6.244
    Aged Beef 2002/03/16 12:50 In Topic Title 6.244
    last night's 28 day aged rib eyes - YUM 2010/08/08 13:57 In Topic Title
  • RRPRRP Posts: 20,252
    dry aging beef has been a frequent topic here. Basically you can go commando or you can use a product called a DrybagSteak. Here's more info on the latter...
    http://www.drybagsteak.com/
    L, M, S, Mini
    Ron
    Dunlap, IL
  • vidalia1vidalia1 Posts: 7,091
    And I blieve there are a few tutorials on Youtube if I am not mistaken....
  • RRPRRP Posts: 20,252
    yes - one they made which is here:


    and one I made on how to use a FoodSaver machine to seal a Drybag which is here:
    L, M, S, Mini
    Ron
    Dunlap, IL
  • CritterCritter Posts: 35
    Hmmm.....I typed dry aged steaks into the search menu before I posted and nothing came up. Maybe I miss typed or something becuase it seems to be owrking now.
  • CritterCritter Posts: 35
    Thanks for the link....I did look at that method earlier today and thought maybe there would be a cheaper way of doing it but still be safe.
    Looks like I'll be researching the Commando style a bit more:woohoo:
  • Hoss's BBQHoss's BBQ Posts: 435
    I have a newer style fridge that has a humidity control button on it. I went out purchased a Hygrometer from a cigar shop $8.00 maybe and two food service style thermometers and I just cook comando on a cooling rack over sheet pans in my fridge. I am single and do not open my fridge alot through out the day. (unlike people with families and kids etc opening the fridge every ten minutes.) My bone in ribeyes have turned out great as a matter of fact I have a 21# one in right now. I go about 50 plus days last time 54 this maybe 56 when we are going to eat this one. I keep the humididty around 70% if it gets up to 80% i just hit the humidity control button. I am comfortable doing this method if you are not then get the dry age bags. EIther way you will love the reults. Hoss
    Here is a picture of setup in know its fuzzy!
    BoneinRibeye14002.jpg

    BoneinRibeye015.jpg

    Done
    BoneinRibeyeday22005.jpg
  • folks should know that the humidity issue is one of quality, not food safety. i like the fact that you went so far as to get a hygrometer, but i hope folks don't think it is required. even among profdessional aging companies, there is debate as to whether 50-55% is better, or 80%. you can age at pretty much any humidity level in a home fridge, but moister might be better.

    the more humid the environment, the slower it will dry, and that means the longer the enzymes have to work before turning the whole thing into jerky.

    but it should be kept in mind that you can easily do 28 days without over-drying in a home fridge, which is about the minimum time you want to age.

    big fan of commando aging. i think the chief value of the dry age bags may be that they allow you to also go very long before overly drying (i believe the drying is slowed somewhat in them).

    but anyone wanting to go 28 days ought to just drop a subprimal (not a steak) on a baking rack over a cookie sheet and slide it at the bottom of the fridge. using towels or cheesecloth ios about the worst thing (and a waste of time) that you could do. you want the surface to dry quickly.

    even the bottom of the daily-use (kitchen) fridge is fine. there are no issues with opening and closing the door as far as temp swings go. there are no temp swings to worry about.
  • Look, I worked in high-end steakhouses for about 10 years. Dry-aging steak is really a process that doesn't save you money or time. (Kind of like making your own beer. Just don't do it.) Just leave it to the pros. Besides, proper dry-aging stinks to high heaven and you don't want that anywhere in your kitchen.
  • RRPRRP Posts: 20,252
    sorry but I can't let that last comment go by unchallenged. I have been dry aging sub-primals in my kitchen refrigerator now for 12 months. I do use the DrybagSteak product, but have never had any offensive odor problem. Likewise those who post here and who go commando have never mentioned an odor problem either.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • If you have a way of doing it, then props to you. However, I worked for the Capital Grille for 5 years or so and the meat locker in those steakhouses smells something terrible. Good for you handling sub-primals. Most home cooks don't have the nuts to do stuff that serious.
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