Rib Roast Steaks

Photo Egg

Little over 4 pounds. Dried in the fridge for a week. It lost 1/4 pound of water weight. I decided to cut it in half as I was running late today getting it started. I didn’t trim anything off the outside. Was not expecting much as this was on sale for $3.77 a pound. Turned out really good and I was surprised that it did have a nice earthy taste especially around the cap edge. Still have 1 more roast at 4 1/2 pounds in fridge. Will let it go another 2 weeks. The bottom of the salted pan was covered in water after only 1 week. I dumped it, washed the pan and added more salt when I put it back into the fridge.

buzd504

Yeah, that looks good.

StillH2OEgger

That has to be about the best $4 a pound you can spend right there. Nice work.

caliking

Whatever you did, that last pic looks like it worked!

Did you season or salt the roast while it dried?

lousubcap

Lookin good going in and great coming out.  Way to enjoy your find.
Nailed that cook as I'm sure you will the follow on.  
Better to be lucky than good any day!

Photo Egg

StillH2OEgger said:

That has to be about the best $4 a pound you can spend right there. Nice work.

Thank you. Agree, this was a pretty good cut for select. It looks better than the one that is still drying in the fridge.

bluebird66

Wow, that looks fantastic!

johnmitchell

Fantastic 

Foghorn

At $3.77/lb I'm surprised you didn't get a truckload of them - like you did when you found Russian charcoal on sale.  

JohnInCarolina

Well Darian I have to tip my hat to you.  I really didn’t think one would get much out of just a week of dry aging, but you sure proved me wrong.  Will be interested to see how the rest of this plays out for you.  Cheers!

Canugghead

I miss mikee
https://eggheadforum.com/discussion/1200648/used-charbroil-center-cut-for-todays-cook

caliking

Foghorn said:

At $3.77/lb I'm surprised you didn't get a truckload of them - like you did when you found Russian charcoal on sale.  

Don't knock it. That stuff is awesome... and was 27 cents/pound! Being "center cut" made all the difference! Plus, the boxes are great for building forts. 

Wooderson

Totally would smash this meal. Get in ma belly!!!!!!!!

Foghorn

caliking said:

Foghorn said:

At $3.77/lb I'm surprised you didn't get a truckload of them - like you did when you found Russian charcoal on sale.  

Don't knock it. That stuff is awesome... and was 27 cents/pound! Being "center cut" made all the difference! Plus, the boxes are great for building forts. 

I'm not knocking it.  I got a couple dozen boxes of it myself.  It was great - and cheap!

Photo Egg

JohnInCarolina said:

Well Darian I have to tip my hat to you.  I really didn’t think one would get much out of just a week of dry aging, but you sure proved me wrong.  Will be interested to see how the rest of this plays out for you.  Cheers!

I know it didn’t compare to 30 or 60 day age with flavor or tenderness. But on this smaller 4 1/2 pound roast it did pull out some unneeded water weight and really dried the outer fat layer so it cooked up nice. Probably would have slightly better results if I did not have 2 going at the same time in my little fridge.
Happy Holidays and Safe New Years. 

Heritage

Looks great!

PoppasGrill

Can you clarify for me.. what’s with the salt pan in the fridge? I read what you posted about losing the water weight, just wanted to know how much difference it makes to just slicing it and putting on the grill.
Now I’m confusing myself trying to clarify my question. 

Photo Egg

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Photo Egg

PoppasGrill said:

Can you clarify for me.. what’s with the salt pan in the fridge? I read what you posted about losing the water weight, just wanted to know how much difference it makes to just slicing it and putting on the grill.
Now I’m confusing myself trying to clarify my question. 

Rock Salt is commonly used below the raised rack to discourage any growth in the drip pan. The longer you age/dry the more moisture is removed. I doubt 1 week would do much for a full primal cut except dry the outer fat cap. But even that really helps in my opinion. Give a couple smaller ones a try at 1 week and 3 weeks and see what you think. It’s all subjective.

PoppasGrill

Photo Egg said:

PoppasGrill said:

Can you clarify for me.. what’s with the salt pan in the fridge? I read what you posted about losing the water weight, just wanted to know how much difference it makes to just slicing it and putting on the grill.
Now I’m confusing myself trying to clarify my question. 

Rock Salt is commonly used below the raised rack to discourage any growth in the drip pan. The longer you age/dry the more moisture is removed. I doubt 1 week would do much for a full primal cut except dry the outer fat cap. But even that really helps in my opinion. Give a couple smaller ones a try at 1 week and 3 weeks and see what you think. It’s all subjective.

Do you use this on regular steaks, like a ribeye or porterhouse , or just on the bigger cuts?

4TheGrillOfIt

Well done.  

smbishop

Excellent, looks amazing!