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50 Day Dry Aged Steaks

SciAggie
SciAggie Posts: 6,481
edited February 2021 in EggHead Forum
I bought a prime ribeye roast right before Christmas. I had an eye on Valentine’s Day. The roast went into my new curing chamber on December 23rd. I held it at 80% humidity and 35 degrees. 


After 50 days we had this:

The steaks were tender and smelled of blue cheese. 

Tonight’s meal was simple. Steak, scalloped potatoes and carrots - with some decent wine. 
I must love the woman because it was 5 freaking degrees when I lit the egg. 

I smoked the steaks on the egg over some hickory at 250 degrees - until the steak reached 110 degrees IT 
Then I cooked them in a CI skillet with butter and garlic until the IT reached 125 degrees. 


Steaks were served with scalloped potatoes and glazed carrots. 


Threw in a little chocolate for dessert. 


Hope y’all are well tonight too. Thanks for looking. 

Edit: Oh, and I forgot appetizers. Coppa that I cured and some soft cheese. 

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    Awesome post. 
    Tell us more about the steaks
    Thank you,
    Darian

    Galveston Texas
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  • blind99
    blind99 Posts: 4,974
    Of course it’s coppa that you cured! Damn fine eats there. Gorgeous steaks.  I’m sorry it’s so darned cold there, too!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    Heckofa meal, Gary!  I want to hear more about this curing chamber you've acquired.  
    "I've made a note never to piss you two off." - Stike
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  • lousubcap
    lousubcap Posts: 34,077
    I don't even know the level of superlatives for the above cook.  Advance planning, orchestra skills to bring it all into harmony, and then delivering a multi-course banquet...where to start?  Never mind the magazine quality photos.  
    BTW- F the weather as well.
    No further words!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bubbajack
    bubbajack Posts: 1,139
    Damn it man......
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,986
    That is one fabulous effort and cook. Beautiful!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • gmanrva
    gmanrva Posts: 424
    Off the charts all the way around!! Great meal!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Simply put, that is a fantastic meal.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SGH
    SGH Posts: 28,887
    Brother Aggie, Guy Gronquist salutes you. 


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • gonepostal
    gonepostal Posts: 712
    SciAggie said:
    Thanks for the kind words y’all. I was a bit concerned if my wife would enjoy steaks aged that long. They were incredibly tender and beefy but there was also the cheesy odor and flavor. Turns out she loved it. I may have created a monster...

    I have been told not to go down that rabbit hole! I will say however, that is one fine looking meal that you prepared for her. 
    Wetumpka, Alabama
    LBGE and MM
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  • SciAggie
    SciAggie Posts: 6,481
    @gonepostal C’mon in! The water’s warm, lol. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Way over the top meal right there and I would expect no less.  Great job @SciAggie

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Incredible! 
    ______________________________________________
    I love lamp..
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  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    Two words: Wow!
    Stillwater, MN
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  • caliking
    caliking Posts: 18,943
    Power just came back on, so catching up on the past day’s forum shenanigans. And I see this. 

    Farkin’ fabulous, my friend. Let me know when a house is up for sale in your ‘hood :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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