Strip Loin Dry Age Complete

Photo Egg

Short recap.
After reading lots of info on this forum and the web I did my first at home dry aging. A smaller prime Strip Loin.
Small bar fridge with built in circulation fan and ability to hold stable temp around 35-36 degrees.
Patted it dry, put on raised wire rack over small sheet pan. Went about 30 days. IMO I will pull sooner, 21 days if I do another small loin like this. I only cooked up one smaller steak last night and it was an end piece but it was a little to earthy for my taste.
I lost a little over 2 pounds in total weight. Went from #11.35 to #9.25 in weight. The little fridge really did the job.
My next will be a ribeye loin but I will have to cut in half and dry on 2 shelves. This was a tight fit at first.
Thanks for looking and following my earlier post.

ColtsFan

That marbling is on point! Superb!

Photo Egg

ColtsFan said:

That marbling is on point! Superb!

Thanks...SV and sear in your Ardore would be perfect!

Griffin

That is awesome. I might try that with my fridge after I get my two lagers that I have fermenting in them done. What kind of fan did you use to circulate the air?

Photo Egg

Griffin said:

That is awesome. I might try that with my fridge after I get my two lagers that I have fermenting in them done. What kind of fan did you use to circulate the air?

Thanks buddy. The only fan was the one built into the fridge. It seemed to move the air real well.

marysvilleksegghead

dang nice looking protein!

thetrim

Ummmm

Fahkin

Awesome

lousubcap

Great cut right there as evidenced by the marbling but that money shot says it all.  You definitely nailed it thru the whole process.  Congrats.

lkapigian

Looks Great !!

bgebrent

Looks great!  I’ll be interested to see if you find more interior steaks more to your liking.   Nice job.

Mattman3969

Great looking steak.  

caliking

That's a fine looking hunka beef. 

Dry aging does concentrate that beefy flavor. I too think that the mid-cut steaks may turn out to be more balanced in terms of beef vs beefy flavor. 

And I'll volunteer my services if you need any help with eating those. Just because I'm a helpful sort of guy

Photo Egg

caliking said:

That's a fine looking hunka beef. 

Dry aging does concentrate that beefy flavor. I too think that the mid-cut steaks may turn out to be more balanced in terms of beef vs beefy flavor. 

And I'll volunteer my services if you need any help with eating those. Just because I'm a helpful sort of guy

Happy to meet and drop you one on my way home one night.
I will cook up another this weekend when wife is back in town.