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48 day dry aged rib steaks

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mrw123
mrw123 Posts: 202
in Beef

I took the advice of Darby_crenshaw and didn't do any trimming (other than the ends). The results were fantastic! I did a reverse sear until the IT hit 120 and then rested for 30 before searing in cast iron. Dinner was one of the best steaks I've ever had. Thank you!
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Comments

  • nolaegghead
    nolaegghead Posts: 42,102
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    Right on!  The "rotten meat guy" (aka darby) is the best.
    ______________________________________________
    I love lamp..
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Wow. One bone each. 

    That is really showing us how to roll. 

    looks fantastic.


    [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]

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  • milesvdustin
    milesvdustin Posts: 2,882
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    30 minute rest? 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • dldawes1
    dldawes1 Posts: 2,208
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    I gotta do it, I gotta do it, I gotta do it !!!

    Thanks for posting !!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • minniemoh
    minniemoh Posts: 2,145
    edited July 2016
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    Looks fantastic!

    My dry aging project just started yesterday. I had planned on starting it two weeks ago but I needed some time to get the fridge clean and odor free. It's my meat fridge so it often smells strongly of smoke and rub aromas. Mine is boneless though. Already have a line-up of friends that are scheduling a visit for about Sept. 1.  =)
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • GregW
    GregW Posts: 2,677
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    That's beautiful, good job.
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  • RRP
    RRP Posts: 25,897
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    minniemoh said:
    Looks fantastic!

    My dry aging project just started yesterday. I had planned on starting it two weeks ago but I needed some time to get the fridge clean and odor free. It's my meat fridge so it often smells strongly of smoke and rub aromas. Mine is boneless though. Already have a line-up of friends that are scheduling a visit for about Sept. 1.  =)
    If I did my math right that means you are aging for 49 days. That's cool...but have you tried dry aged beef before? While I personally love 45 days so 49 is fine with me, but what about your buddies coming on 9-1?
    Re-gasketing America one yard at a time.
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  • minniemoh
    minniemoh Posts: 2,145
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    @RRP - they just want to make sure it's done aging and cut. I put in a piece that is about 19# so I should have a fair amount. I'm planning on 45 days so we'll see how this first run goes.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • mrw123
    mrw123 Posts: 202
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    milesvdustin said:
    30 minute rest? 
    Two reasons. First, a dry steak allows for a much better crust when you sear. Second, allowing the temp to come down helps protect against cooking the steak while searing.  The goal is to sear as hot and fast as possible so just the outside is seared. The steak has already been cooked to an exact IT.
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