Dry Aged New York - should I freeze?

NDG

I received a nice package of dry aged NY steaks for my birthday on Sat.  Beautiful steaks, but I am new to dry aged beef.  I plan on grilling a few tonight, but I will be on work travel the rest of the week so I am not sure what to do with the rest of the steaks.  Should I just throw them in the freezer?  Or since they are dry aged, can I keep them wrapped up in the fridge for another 7+ days? 

coffeeguydenton

I don't think I would freeze them. Not sure about how long they will last. Tell you what. Just send the rest my way and I will be glad to help you solve your dilemma! In all honesty, though, I think they should do fine in the fridge if they are vac-sealed.

DMW

Definitely don't store them wrapped in the fridge, unless the wrap is intended for dry aging. Even then, dry aging a cut steak isn't really a good idea. Whole sub-primals are dry aged and then trimmed/sliced. I would freeze.

coffeeguydenton

DMW probably knows more than me, so go with what he said. Unless you want to send them to me. Then you should ignore him.

RRP

Since you are asking an opinion I am willing to offer one. I dry age sub-primals on a regular basis and then after I cut them into steaks and trim them I always then freeze them in Food Saver bags. They seldom last longer than 6 months in my freezer - not because dry aged meat goes bad, just because i enjoy eating them! In fact since much of the moisture is removed from the cells there is less likelihood from freezer damage than "fresh" meat that you buy and freeze. Just be aware when you egg your steaks they will tend to cook faster so cook to temp not time. HTH

NDG

Glad I asked, interesting.  These are just wrapped in butcher paper so I guess will grill up a few tonight and vacuum seal the others for the freezer.  I only have (4) so I am tempted to do them all and hope my wife appreciates the high-end leftovers?  Hmmmm . . .  

@coffeefuydenton whats your mailing address?  Oh shoot - nevermind - I just ran out of dry ice - might have to mail them out next time!

DMW

Here's a good article on dry aging that looks at individual cut steaks:

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

NDG

Thank you @rrp and thank you @dmw - I will read this tonight.

NDG

Opened up the butcher wrap at lunch to take a look and WOW - very really rich smell, almost like a mushroom or something.  Much different look/smell than the other aged steaks I purchased (valentines day sale) in the past.  Getting excited! 

As for the cook, I want to keep it simple and let the meat speak for itself so salt & pepper only.  Reverse Sear (roast indirect with dome @ 275 until internal temp of 110) then rest then finish sear for 90 sec per side in cast iron skillet (skillet is direct with dome temp of 500+).    

My questions for the experienced dry aged steak guys:  1) do you put oil or butter in the blazing cast iron before the sear? 2) do you worry that the salt & pepper will burn during the sear?

Little Steven

You will be fine for a week in butcher paper or vac seal in the butcher paper

DMW

Agree with LS, you'll be fine in freezer paper. I was thinking saran wrap.