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Dry age ribeye question

Eggerman1Eggerman1 Posts: 155
edited 6:52AM in EggHead Forum
Just found a new butcher that had dry aged beef, looks awesome!

Will it cook differently than regular ribeyes (faster slower, etc)?


  • RRPRRP Posts: 22,034
    Yes - it will cook faster, but your best bet is to cook to temp, not to time. BTW here's two New York strips that I'm egging tonight that I had dry aged 35 days and then froze. These are the only ones remaining from the 12# sub-primal I aged so I know this will be a great feast as the previous ones were wonder-bars!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • It cooks the same. Season with salt only beforehand - you don't want to cover up that nice meaty flavor with rubs or marinades.

    The reason for the triple post is you hit the back arrow button after posting. You can go and edit the other two posts, put n/m in the title box if you want. Get in the habit of hitting "return to index" instead of hitting the back arrow button. Hope this helps.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
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