verdict is in...45 day aged steak is GREAT!

RRP

Finally last night we were able to try the first of those steaks and I'm here to shout out THEY WERE GREAT!!!

First I started them out in a 70 minute hot tub and had to replace the water 3 times to keep it above 100°. By the time they were ready to go on the grill after I had hit with nothing more than coarse Kosher salt the internal temp of the meat was still 112°.



In the meantime I had my egg roaring and by the time I actually put the steak on the dome temp was nearly 700°.



Using a timer and tongs I did a quick sear of 30 seconds, turned 90° for 30 seconds, flipped for 30 and turned at 90° for the last 30 seconds. Yup a total cooking time of only 2 minutes flat and my Thermapen read the meat was 134° internal - Perfect! Here's a final picture with some medallions of compound butter on top.



I tell you these were fork cutting tender. 45 day is my new benchmark!

Fluffyb

Wow, just wow. Those look absolutely incredible.

YB

Looks GREAT Ron...

Larry

Ripnem

Ron,

If you overnight one frozen (insulated of course), it should be thawed perfectly by the time I get it.

I bought the goods for the compound, so you can leave that out.

cookn biker

SHWEET!! I think you've got me drawn into trying this soon Ron. You just keep dangling them steaks in front of me..

RRP

oh, didn't I tell you? I moved and left no forwarding address!

RRP

This was my 4th sub-primal I've aged so slowly but surely I'm getting my freezer stocked with aged beef. :P

Firetruck

Great lookin steak Ron, BTW I used your compound butter on mine as well. AWSOME

RRP

Glad you liked it - that recipe is a keeper in my book!

Clay Q

Amazing how fast the aged steak cooks when at 700 degrees. Ooooo that's hot. :ohmy: Nice work Ron, your steak sure looks great with the seasoned butter. :cheer:

RRP

yes - very fast and very satisfying! You going to Oswego this year?

Mainegg

that last shot is a killer! you can tell it is going to melt in your mouth