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My first home dry-aging

Bought this back on December 20th.  Lopped off a two rib roast for Christmas Eve.  The rest went into the basement fridge on a rimmed sheet pan.  I just let it rest on the bones, and I did not cover with cheesecloth or paper toweling - no fan either.  I just went down there every couple of days to check on things and exchange the air.

It never smelled of spoilage, just an odor that some describe as cheesy-funky.  Oddly enough, today when I retrieved it, there was very little odor - I’m guessing that there was enough outer dry crust to act as a seal.




This is day 23 of dry-aging.  I decided to carve off two generously sized steaks - each one bone.  The remaining two ribs went back to the basement.



I’m a bit undecided whether to leave the bones attached.  I have a lot of time invested in this so don’t want to foul it up...  Game plan is to roast low and slow in the oven then do a finishing sear on the egg.  I would appreciate any comments or suggestions regarding bone on or off and the cook.

Looking pretty sweet.

Maryland, 1 LBGE

Comments

  • bluebird66bluebird66 Posts: 2,198
    Those look awesome!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Carolina QCarolina Q Posts: 13,601
    edited January 13
    Game plan is to roast low and slow in the oven then do a finishing sear on the egg.  I would appreciate any comments or suggestions regarding bone on or off and the cook.
    Nice looking piece of beef! But why would you roast it in the oven and just sear on the egg? If you want to use both cookers, you've got it backwards. Why not do the whole cook on the egg? Roasting there will add tons of smokey goodness and raising the temp from 250-ish to searing temp will take no time at all.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • JohnEggGioJohnEggGio Posts: 552
    @Carolina Q. I appreciate the comments.   I’m thinking I want a neutral flavor profile - going with just kosher salt and course ground black pepper.  The indoor oven gives me total control of temperature.  Tonight will be 20-something degrees with about 6” of fresh snow - not really conducive to keeping a close eye on egg temp.
    Maryland, 1 LBGE
  • If it is your first dry age cook know that since it has aged it has lost a lot of water and will cook faster.  That has been my experience when I dry age.  For that reason I reverse sear.  Even if using the oven I would go that route so you don't overcook it.
  • JohnEggGioJohnEggGio Posts: 552
    If it is your first dry age cook know that since it has aged it has lost a lot of water and will cook faster.  That has been my experience when I dry age.  For that reason I reverse sear.  Even if using the oven I would go that route so you don't overcook it.
    Thanks for the cook-time tip.  
    Maryland, 1 LBGE
  • JohnEggGioJohnEggGio Posts: 552
    Ok, in oven at 225.  Pulled it at 125.  CI griddle on egg at 700+ for the sear.  Quite delicious, but I managed to over cook it.
    Maryland, 1 LBGE
  • mEGG_My_DaymEGG_My_Day Posts: 970
     That looks delicious- well done!! 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • lousubcaplousubcap Posts: 18,605
    @JohnEggGio I would inhale that over-cook all day long.  Great undertaking and outcome to date.  Ballsy move and definitely delivering the goods.  Congrats!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JohnEggGioJohnEggGio Posts: 552
    lousubcap said:
    @JohnEggGio I would inhale that over-cook all day long.  Great undertaking and outcome to date.  Ballsy move and definitely delivering the goods.  Congrats!
    Thank you!  Will do again.  Same method - pull at 120.  Going to 30+ days with last price.
    Maryland, 1 LBGE
  • lousubcap said:
    @JohnEggGio I would inhale that over-cook all day long.  Great undertaking and outcome to date.  Ballsy move and definitely delivering the goods.  Congrats!
    Thank you!  Will do again.  Same method - pull at 120.  Going to 30+ days with last price.
    Agree. I over did my first few dry aged steaks, second time around I pulled at 115 and tented under foil while the cast iron got hot for a Chicago style sear ... came out perfect 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • Kent8621Kent8621 Posts: 617
    beautiful.  one of my Christmas gifts from the inlaws was a costco gift card to buy some more beef to dry age some more. 

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • bubbajackbubbajack Posts: 150
    Very Nice!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC..... One mile from Butt Blast. XL,L, MM BGE
  • RaymontRaymont Posts: 699
    Aged steaks cook faster than non. Very easy to overcook. Looks great to me!

    Small & Large BGE

    Nashville, TN

  • JohnEggGioJohnEggGio Posts: 552
    Thanks everyone.  That CI sear created a delicious, almost crunchy crust.  I had a few bites of cold leftover steak this morning - very good flavor.  This one was choice - I’m thinking my next purchase will be prime.  @unoriginalusername you might be right - 115 might be the correct target.  
    Maryland, 1 LBGE
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