Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
26.6# 45 Day Dry Aged Ribeye-1 bone 4# steak reverse seared
Inspired by @Darby_Crenshaw and @DMW's post, I picked up this 26.6# bone in choice ribeye at my local butcher shop and put it in the basement fridge to dry age. Kept kids out over the holidays by having them put their drinks in the RTIC 45.
Really went 44 days (call me a cheater) but that's how the timing worked out.
After dry aging, I broke it down into a few single bone steaks and a couple of roasts. I only trimmed the ends.
I reverse seared a single bone steak (about 4#) at 275 dome to 115 and then fiery hot. Final temp 132 on thermapen.
My awesome wife made loaded potatoes, sautéed mushrooms and while the beef rested, I egged some broccoli finished with parm.
What i really ate.
What I loved: the end edge that was exposed during aging and the increased depth of beef flavor overall. What was a bummer: the spinalis muscle (cap) was desiccated and really not very good. Thanks for looking!
Really went 44 days (call me a cheater) but that's how the timing worked out.
After dry aging, I broke it down into a few single bone steaks and a couple of roasts. I only trimmed the ends.
I reverse seared a single bone steak (about 4#) at 275 dome to 115 and then fiery hot. Final temp 132 on thermapen.
My awesome wife made loaded potatoes, sautéed mushrooms and while the beef rested, I egged some broccoli finished with parm.
What i really ate.
What I loved: the end edge that was exposed during aging and the increased depth of beef flavor overall. What was a bummer: the spinalis muscle (cap) was desiccated and really not very good. Thanks for looking!
Sandy Springs & Dawsonville Ga
Comments
-
brother my phone must not be working, i missed your call! i would have been there for sure! looks fantastic! glad yours worked out. i screwed mine up and it had the odor of a bad wound debridement :(Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Looks great, the deep beefy flavor can't be beat.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks great. Nice set of pics.
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
-
Great cook and documentation. Way to hold the course thru the duration. Congrats.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.
-
Looks great. I'm still walking the fence on dry aging. Some day.....
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
-
One day my friend. Sorry your experiment was not successful!blind99 said:brother my phone must not be working, i missed your call! i would have been there for sure! looks fantastic! glad yours worked out. i screwed mine up and it had the odor of a bad wound debridement :(Sandy Springs & Dawsonville Ga -
Thank you brother!lousubcap said:Great cook and documentation. Way to hold the course thru the duration. Congrats.Sandy Springs & Dawsonville Ga -
A thing of beauty right there Brent.....a thing of beauty.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That's great. I so want to do this. Need another fridge...
-
Very nice ribeye
-
No you don't really. Just a wife who will bear with you as she too will be amazed and rewarded for the patience needed. My wife initially balked at the idea, so I suggested using a short legged wire rack for air circulation sake. Then placed on the bottom of the kitchen refrigerator and shoved out of sight it should soon be forgotten about. Start sweet talking her, my man!theyolksonyou said:That's great. I so want to do this. Need another fridge...
-
Well played Brent!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Thank you Robin! I didn't leave the table hungrynorthGAcock said:A thing of beauty right there Brent.....a thing of beauty.
Sandy Springs & Dawsonville Ga -
Jason,you should almost more because it's fun. As @RRP states you can hide it. Odorless no, no bad odor though. As@DMW stated, the beefiness is special.theyolksonyou said:That's great. I so want to do this. Need another fridge...Sandy Springs & Dawsonville Ga -
Thanks Matt! Appreciate that!Mattman3969 said:Well played Brent!!Sandy Springs & Dawsonville Ga -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That was an excellent presentation of dry aged cooks. Thank you for sharing. I will try that towards the end of summer / early fall this year."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That is magic on a plate.. Awesome post and fantastic cook and meal!!!!Greensboro North Carolina
When in doubt Accelerate.... -
Sandy Springs & Dawsonville Ga
-
Nice work brother
-
I'm worried about the spinalis on mine, too. Next time I'm going to ask the butcher for a NAMP 103 or 107 rib. I couldn't pass up the deal on the Prime grade rib roast I found at Costco right after New Years.
-
looks good, man. i find the spinalis is the crispiest part, my favorite part. not too dry at all (except, well, crispy does mean dry, i admit). wonder if fridges vary in their humidity, maybe yours is drier?
for me, the exterior is the beefiest part, being the driest part.
anyway, glad it was an overall plus.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
My problem is more space than the wife. She know who runs, never mind
-
That looks fabulous Brent. Love that plated shot - I don't think things could get any better.Phoenix
-
-
WowMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice!____________________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
-
Sandy Springs & Dawsonville Ga
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum