Great dinner to end the year...

SSN686 · January 1

Morning All:

Final meal of the year was a couple of 20+ days dry aged steaks...I started with these two rib roasts that I got on 12/8/23...the one on the right (4.7# when it went into the refrigerator) is the one we indulged in this evening (the larger one will go until early February)...

Image: https://us.v-cdn.net/5017260/uploads/editor/5b/8ce13tqsnhij.jpg

Here is the small one when I took it out of the fridge this afternoon...

Image: https://us.v-cdn.net/5017260/uploads/editor/oi/7gxv8k2vnplc.jpg

It now weighed 3.75# (lost almost a pound), so I cut it into three steaks each just under 1.5 inch thick (right after slicing)...

Image: https://us.v-cdn.net/5017260/uploads/editor/0h/9r6uf1dzytx3.jpg

I then trimmed these some including cutting off the pellicle (hard outer layer) to get these...

Image: https://us.v-cdn.net/5017260/uploads/editor/ts/2bjmw7pfjjf7.jpg

As for cooking I began with roasting them direct at about 350 with only Kosher salt & Dizzy Pig Raising the Steaks on them while heating up the skillet in the background...

Image: https://us.v-cdn.net/5017260/uploads/editor/sf/6g5ps8ntp0kq.jpg

Once the internal temp got to 115-120 I melted a half stick of butter in the skillet & added the steaks...

Image: https://us.v-cdn.net/5017260/uploads/editor/cy/sqr8s3mfp5wb.jpg

I let the internal temp go to about 130, then pulled to rest for a few minutes while adding the sides (baked potato & salad, with a glass of iced tea), my plate...

Image: https://us.v-cdn.net/5017260/uploads/editor/ph/166407o7kjr5.jpg

And the money shot close-up of the steak...

Image: https://us.v-cdn.net/5017260/uploads/editor/0d/5hqnqpfibl0o.jpg

These were so tender & delicious...I can hardly wait to indulge in the ones in February...now this is a GREAT way to end the year!

stevez · January 1

Wow! They look incredible! I've been wanting to try dry aging but haven't yet. This may get me to move on it!

Ragingirishman2 · January 1

Those look amazing. I dry brined a Christmas bone in rib eye that we all loved. I can imagine what a few more days/weeks does to the flavor. I’m reluctant to go down that rabbit hole to add another small fridge for the aging process.