Nuts!

NoVA Bill

Not happy with my effort at eggin' these two steaks as I over cooked them. Boy what a let down. I know I was told dry aged steaks cook faster.

I seared them at 600+ for 2 min/side..let'em rest while the egg retreated to 450 then 2 more minutes a side. I checked the temp often while on the grid but it just got away from me.

I do concur...there isn't any need to trim dry aged steaks as the outer layer becomes a nice part of the sear. The steak is defintely more dense. Won't comment on the flavor until I get my steak in a more rare condition. Nuts!





Oh well...the good news is I have about 8 more lbs of steaks to get it right. BTW the spinach with garlic and mushroons was great. Oey!

FlaPoolman

Bill, it's always good when you can eat your mistakes. So what time should I be there for the next one?

thebtls

Dude after all that dry aging effort. Too bad. I'm scared to put that kind of money out to dry personally. I'm betting you nail it the next time! Keep On Eggin'

Little Steven

Pooly girl.

You would eat the poor guy's whole primal....for lunch!
Not fair.

Steve

NoVA Bill

Hey Pat, got that right. :laugh: Ya know I'm not hungry one little bit.

NoVA Bill

Good news... if you fo the math, the steaks cost me $5.89/lbs in the end. Not bad! Thanks!

Bash

They look a little too done (I like medium rare), but they still look fabulous.

Yet another reminder to get that fridge so I can do some dry aging

NoVA Bill

Yep way to done for me, I like mine to say mow when I stick a fork in it. Just got away from me. Thanks.

Carolina Q

They look pert near perfect to me. Nice pink, no blood running all over your plate. I'll be right there.

FlaPoolman

I can't keep a primal in the fridge long enough to dry age. I'll have to ask the wife to hide one sometime so I can try it.

Car Wash Mike

I would have ate them in a minute.

Mike

NoVA Bill

Thanks.

NoVA Bill

Hey Mike, I didn't have any trouble getting it down, just not the perfect temp I'd like to have had. Thanks.

NoVA Bill

Maybe a time lock would help?

Jeffersonian

They still look like a nice medium, maybe a touch past. I'd still be all over that, Bill. I bet it was awesome.

NoVA Bill

Thanks. It whizzes me off when I over cook a steak - sort of hard to recover from that mistake. It's all about learning from the misteaks.

Ross in Ventura

Hey bill , you cant be wrong by testing

Ross

lowercasebill

still looks like good eats...
i did the same thing with a store bought dry aged a while back.. i just aged a hunk over the holidays,, cut pieces that look to be about the same thickness as yours,, i did the sear only and let them rest.. i thought they were perfect but i like to hear it moo when i cut it,

NibbleMeThis

Still, thanks for sharing the experience. Wow, I didn't realize the cooking times were THAT much shorter for dry aged. I was thinking something like 30 seconds shorter.

Dry aging is something I plan to do this spring, so I'm enjoying these posts about it.

2Fategghead

Bill regardless you got my saliva glands running. Have a good Sunday. Tim

Beli

Bill...looks great what wine are you having with it??

NoVA Bill

Hey Ross, I like that attitude, sort of like Jack Nicklaus golf...find the rainbow.

Thanks,

NoVA Bill

Trust me it was. :laugh:

NoVA Bill

Next time I'll still do the 2 minute sear/side, but after that it will be a very short time at 450 if any.

Thanks!

NoVA Bill

Hey Timmy,

Thanks. And as a matter of fact we are having a good Sunday...back atcha!

NoVA Bill

Hey Beli, I had a 2007 Belleruche Cotes-Du-Rhone out but put it away when the steak didn't "meat" standards. No rewards for a poor perfomance at the egg. :laugh: It's a very inexpensive red that gets good and bad reviews mostly in the high 80's. Parker rated it 89/100. I like it.

Thanks!