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My (friends) first dry aged rib eye
mlc2013
Posts: 988
So a friend of mine is giving Dry aging a wire and said I was the biggest food snob he knew and would love me to criticize his steak.
With that said I never dry aged before so I have no idea what to tell him to do to do different.
Here are a few photos and my experience.
1. It seemed to cook a little faster at 250 it hit 100IT in 15 minutes or so indirect felt line.
2. All I added was salt and pepper and the taste was really no different then any of the prime rib eyes I normally do
3. I did not char it as much as I normally do ( I did 35 seconds a side instead of 45-60 seconds) as I was afraid it was going to go past the temp I was looking for being it hit IT so fast. The steak was a tad bit undercooked 115 after the rest, normally my steaks are around 120 after the rest.
4. the steak had a great texture and great aroma, It did not bleed out as much as mine normally do during the rest, although it had a lot more fat then Im use to.
Pictures before seasoning with salt and pepper:
After the cook
Sliced:
all in all not a bad monday night diner
Thanks for looking have a great night
With that said I never dry aged before so I have no idea what to tell him to do to do different.
Here are a few photos and my experience.
1. It seemed to cook a little faster at 250 it hit 100IT in 15 minutes or so indirect felt line.
2. All I added was salt and pepper and the taste was really no different then any of the prime rib eyes I normally do
3. I did not char it as much as I normally do ( I did 35 seconds a side instead of 45-60 seconds) as I was afraid it was going to go past the temp I was looking for being it hit IT so fast. The steak was a tad bit undercooked 115 after the rest, normally my steaks are around 120 after the rest.
4. the steak had a great texture and great aroma, It did not bleed out as much as mine normally do during the rest, although it had a lot more fat then Im use to.
Pictures before seasoning with salt and pepper:
After the cook
Sliced:
all in all not a bad monday night diner
Thanks for looking have a great night
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
Comments
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Steaks look great. DA steaks cook very fast as their moisture content is so diminished. Nice cook. DA is the way to go.Sandy Springs & Dawsonville Ga
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I think you won Monday, looks great!
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I love dry aged ribeye. Best steak I've had so far. Looks like you got it!
NC - LBGE -
How long did he age it? Looks pretty damn good
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Nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Yes sir!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Great cook and nailed the finish. As above, you won Monday!
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
He offered no info except cook these and be brutally honest with me. So when I told him besides them cooking faster that I really could not taste a difference between these choice DA ribeye vrs the fresh prime rib eye I get, I think he was disappointed. Although it’s actually a compliment he took choice meat and made it taste like prime. I will try and get more details out of how. As DA is something I might venture into.cheeaa said:How long did he age it? Looks pretty damn good
My Assumption is he made choice taste like prime so maybe I can make prime taste like I don’t know maybe Kobe. Another item on my I must try list.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
If it didn't taste much different, then he probably didn't do it long enough. From what I gather the flavor doesn't really get there until at least 30 days.
I really want to try too but we go into the garage fridge way too much. Plus not sure how the wife would handle a rotting piece of $100 meat just sitting in the fridge for a couple months... lol or years like this vid...
https://youtu.be/3s4tvVS9VO0
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My guess would also be that he didn't age the ribeye for very long. My sweet spot is between 45-60 days.
That guy was tripping when he ate a piece of that raw. The look on the chef's face and his "really?" said it all. The last ribeye subprimal (prime) I dry aged ended up going for 2 years. It smelled like a cheese shop in the heart of France.cheeaa said:If it didn't taste much different, then he probably didn't do it long enough. From what I gather the flavor doesn't really get there until at least 30 days.
I really want to try too but we go into the garage fridge way too much. Plus not sure how the wife would handle a rotting piece of $100 meat just sitting in the fridge for a couple months... lol or years like this vid...
https://youtu.be/3s4tvVS9VO0It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Holy isht, 2 years?? What's that even taste like? I guess similar to the video, but better? I guess?
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@cheeaa It wasn't planned, just shows where procrastination can take you. I had to give it away to a chef and have no idea what he did with it. I never tasted it but it didn't not smell like meat in any way. Just pure cheese.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
DA ribeyes and most other subprimal cuts do best, in my opinion (and some others) at 35-45 days. To each his own. I do know that 100 day DA carpaccio is killer.Sandy Springs & Dawsonville Ga
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so my friend told me it was DA for 31 days.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
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I think you need to tell your friend that you need to resample to be sure. He should age for several different lengths of time so you can have a true comparison.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
jtcBoynton funny you say that; I just spoke to the friend that got my other friend into DA and he said to try his. He just cut me 2 3finger thick rib eyes!!!!! I can't cook till friday and its killing me
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
It's tough to tell from pictures how much it has changed unless you put a none DA steak next to it from my experience. I find 45 days to be a good time. I have not done bone in ribeye but I have done ribeyes and strips for 45-60 days and I find the "crust" that some people trim off is the super concentrated flavor area that I think is amazing.
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I agree with what @BigGreenKev just said! And I'll just go ahead and stick my neck out and say that to me that picture of the raw meat was extremely fat! To me he needed to trim it off much better at the raw stage. Prime is a rating for the marbling of fat within the meat, not the extreme fat on the exterior like his showed.Re-gasketing the USA one yard at a time
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RRP it definitely was a fact cut i would say more then 40% off the steak was fat not a good cut at all. Here are some pictures of then Im making tonight.
2 DA steak diners in 1 week. Man life is tough.
I wouldn't call these prime although he said they were
Nice side view
there is much less side fat on these
A true 3 finger steak and my fingers aren't skinny
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
It looks like he is trimming all of the dry aging goodness from the edges of the steaks. See if you can try one untrimmed.
NOLA -
Here are the bad boys all grilled up.
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
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Now that was the best steak I ever cooked and probably the best steak I ever ate and I eat at peter Lugers almost monthly.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Never trim off the crust. The best bite. Just lie to your SO
Sandy Springs & Dawsonville Ga -
I need friends like yours. Mine have never offered me free dry aged meat. The steak looks delicious.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
I’m thinking of starting a food tasting business or shall I say a food critiquing business my plan is to never have to buy me again LOLsmokingal said:I need friends like yours. Mine have never offered me free dry aged meat. The steak looks delicious.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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