Ten day dry aged Prime NY Strip steaks

thetrim

I’ve had these going for ten days in my fridge.  Does anyone have any input on when would be the best to pull?

I cut these from a roast that I split w my neighbor, @WhiteyQ. I had enough for four steaks.  The first two had very different outcomes. More to follow on that. 

Thanks for your input here. 

SmokeyPitt

I have not actually dry aged so I am far from an expert. I am just echoing what I have read here...but I don't think it works as well to dry age steaks. You should dry age a whole primal cut or roast. 

So, if that is true...I would just cook them ASAP and see how they turn out. 

JohnInCarolina

Is this some kind of a joke?

GrillSgt

Personally for a steak I usually go 3-4 days. The last day with salt. 

thetrim

SmokeyPitt said:

I have not actually dry aged so I am far from an expert. I am just echoing what I have read here...but I don't think it works as well to dry age steaks. You should dry age a whole primal cut or roast. 

So, if that is true...I would just cook them ASAP and see how they turn out. 

Well that resounded like a huge turd.  So much for my grand experiment.

thetrim

JohnInCarolina said:

Is this some kind of a joke?

No.  Thanks for the thoughtful, encouraging response.

thetrim

GrillSgt said:

Personally for a steak I usually go 3-4 days. The last day with salt. 

Thanks for the response...

At least we got a great deal on this....  I'll post the pic of the first steak and you'll be impressed.  It may supplant @Mickey for most epic cook yet....

Standby.

thetrim

Let me start w steak #2. I did this last Sunday night.  We split these up last Friday night. 

It’s proof that i can cook a steak. 

thetrim

And then there was the one from last Friday night.  The night we split it up. Late in the evening, I felt I couldn’t wait for Sat.  I started the Minimax and got it to a stable 250.  Maybe I should’ve just seared it until it was done.  
Did I mention I was overserved....

this is the Saturday morning results.  

At least it was only $8 down the drain. 

You’re welcome, @Mickey. 

thetrim

Type your comment

only $32 each. 

510BG

thetrim said:

I’ve had these going for ten days in my fridge.  Does anyone have any input on when would be the best to pull?

I cut these from a roast that I split w my neighbor, @WhiteyQ. I had enough for four steaks.  The first two had very different outcomes. More to follow on that. 

Thanks for your input here. 

You can let them age as long as you want. I normally dryage whole primals between 60-120 days. Do you trim the bark prior to cooking? 

bgebrent

Dry age the whole primal as above.  For me, 35-45 days is our personal sweet spot.  100 days is best for carpaccio and a party.  Dividing it into 2, if it was a 10# roast as it appears, I'd dry age for 25-35 days and have at it.  Please don't trim the bark, please.  As stike has counseled and mentored on this site, that crispy, carmelized fatty crust is gold.  They will cook to temp way faster than you think.  Enjoy them brother.