Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
My Drybag 28 day aged rib eye report
RRP
Posts: 26,481
Nearly a month ago I started aging this 14.6# sub-primal rib eye using a Drybag.
placing it at the bottom shelf and on this cut down wire rack so as to get good circulation.
Well today 28 days later it looked like this:
Then out of the bag:
and flip side:
Note there was no funky green mold - thanks Drybag!
Then I carved them into his and her steaks of 1.25" and 1.5". Pretty aren't they?
I kept the two end pieces for tonight's supper which I'll report on tomorrow. Note how I did not trim the dark - a valid lesson learned from stike with the New York strips I aged before. I had to trim a small amount of funky fat - but it wasn't moldy fat. BTW I used the camera's flash for this picture and that's why these two look a little brighter than in the prior one.
Then the rest of the steaks went into Food Saver bags for the freezer.
placing it at the bottom shelf and on this cut down wire rack so as to get good circulation.
Well today 28 days later it looked like this:
Then out of the bag:
and flip side:
Note there was no funky green mold - thanks Drybag!
Then I carved them into his and her steaks of 1.25" and 1.5". Pretty aren't they?
I kept the two end pieces for tonight's supper which I'll report on tomorrow. Note how I did not trim the dark - a valid lesson learned from stike with the New York strips I aged before. I had to trim a small amount of funky fat - but it wasn't moldy fat. BTW I used the camera's flash for this picture and that's why these two look a little brighter than in the prior one.
Then the rest of the steaks went into Food Saver bags for the freezer.
Re-gasketing the USA one yard at a time
Comments
-
Oh, I meant to add the statistics - by weight it had loss 2.8 pounds or 19%. The New York sub primal I aged for 21 days lost 18%. Perhaps that means that in the first 21 days the meat dries the most I suppose. I'm quite happy how these turned out and am looking forward to supper later tonight.Re-gasketing the USA one yard at a time
-
Thoes stakes look real good RonI can't waite to see them grilled
Ross -
20% is the number often quoted. looks like you nailed it.
steaks look great. i should do a ribeye primal the same size, without the bags, and see what it looks like either at 28 days, or when i decide to pull it (if it's getting overly dry).
looks good.
don't know if you saw the pics of my 45 day stuff (which i bought, didn't do myself) but the ruby red color is decidedly less bright. more a deeper wine red. i imagine that's from the extra aging rather than extra drying though.
glad to hear you have stifled the trimming hand. more harm is done to dry aged stuff by overzealous trimming than anything else. hahaha -
Why do you not trim the dark? Thanks, WLL
-
I trusted stike and found that it actually mellows and is part of the bark from the sear and tastes great! Granted if it looked crappy and green I would trim. OTOH there was a small vein of fat that had to go!Re-gasketing the USA one yard at a time
-
Ron,
They look great! Did you happen to get the weight after the aging?
SteveSteve
Caledon, ON
-
yes 14.6 going in 11.8 coming out so that calculates to a 19.1% loss.Re-gasketing the USA one yard at a time
-
it's the best frikkin part!
hahaha -
Nice work and I hope they taste as good as they look. Your steaks lost weight but gained in value. :cheer:
I wonder if a rub can be used during drybag ageing, such as Dizzy Pig Cow Lick? -
They look great, Ron. Thanks for all the advise, bags have been ordered this morning. Just hope I can get a good seal w/the foodsaver like you did.
-
I'm not sure you would want to introduce spices during that process...after all the aging is naturally breaking down the meat internally while losing the moisture on the surface. A rub could hamper that moisture reduction. That's my 2 cents worth but I bet stike will give us a $6 answer! :laugh:Re-gasketing the USA one yard at a time
-
I do not need to wait for the report to know that they are going to be GREAT.
The only thing holding me back on the dry bags is to get a clear picture about whether or not you can be successfull using a food saver sealer? -
check your email, Rusty - sorry I didn't remember your email until late afternoon. BTW what model number do you have and does the manual mention dry vs wet sealing? The new Food Saver models I looked at in 3 stores today all mentioned 2 sealing speeds. My older model 1050 has a sliding switch hidden inside under the lid marked 3 5 meaning the seconds for the seal. 3 won't do the 4 layers but 5 seconds does.Re-gasketing the USA one yard at a time
-
excuse me but what wasn't clear here in my post of how to seal a Drybag with a Food Saver?
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=758505&catid=1Re-gasketing the USA one yard at a time -
I just missed that post. Thanks a million for the link.
-
I following this close! Looking forward to your next 'post dinner' post .... !!! Looks great.
Joel -
Ron,
Those look fantastic. I must say, your primal has a much darker color than mine. I don't know if thats because yours has aged longer, or if it is the drybag? Mine will be coming up on 21 days this sunday. When you cut your steaks, did you trim any of the exterior away? It looks like you didn't hardly trim any? The reason i'm asking is because my primal has a very tough, almost leather like exterior. I'm hoping that's normal...Did yours? Anyways, nice job and looks good. -
the leather is normal, the dark is normal. don't trim anythng unless it is hanging off like a little tag or it is overly thick fat. the fat will NOT be floppy and watery like in a typical unaged rib eye. i can't stand the wet soggy fat on a grilled un-aged rib eye. juts too wet and slimy.
but when aged, it will firm up, get actually hard, and when grilled will soften and crisp up like crazy. forms a great crust. i trim the fat away if it is a half inch thick after aging. but i leave at least a quarter inch.
you know how an unaged rib eye falls apart when cooked, along the fat lines? your aged one will not, it'll stay together.
and any really dark meat, even the leathery feling stuff, will soften and crisp up. it's one of the MAIN reasons you age. don't trim it off after working four weeks on it.
said it before. you see those people on the antiques roadshow with a great old antique and then just before they took it to the show they polished it to make it pretty? and thereby ruined it? well, pretty is for simpletons. embrace the dark side, luke. -
So you mix the small end with the large end steaks. Great idea I would take the large end because more fat means more flavor.
E -
So price per pound is?
-
Thanks stripsteak. Can't wait until i finally get to actually eat this thing. I just hope it turns out good. I've had some temperature issues and i hope it doesn't result in a trip to the ER..... I'll let you know how it goes.
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum