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The day is finally here...(pic heavy)
Firetruck
Posts: 2,679
I didn't think 28 days could last so long. Today is the day I pulled the ribeye out of the fridge. I cut 1 steak from the end the day I bought it to cook along side the aged stuff to see for myself what the difference is.
Here are the pics after bringing it home
Here is the pics today after 28 days
Here they are cut and trimmed. I know some say I should eat the "rind" so I left it on 2 of the steaks just to try but I don't think it will be edible.
And finally the hard exterior I cut off I call the "rind"
I plan to coat them with cracked pepper and kosher salt then on the egg at about 500 til done to our liking. I will probably brush them with a butter worchestershire sauce at the end since that is what I usually do.
Here are the pics after bringing it home
Here is the pics today after 28 days
Here they are cut and trimmed. I know some say I should eat the "rind" so I left it on 2 of the steaks just to try but I don't think it will be edible.
And finally the hard exterior I cut off I call the "rind"
I plan to coat them with cracked pepper and kosher salt then on the egg at about 500 til done to our liking. I will probably brush them with a butter worchestershire sauce at the end since that is what I usually do.
Comments
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That is some great looking steaks. Love those ribeyes.
Mike -
Me too Mike, I have high hopes for these.
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Dang JoJo, if I didn't have to work, I'd be down there with my own plate!
aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
JoJo,
Man the steaks look great. Gotta be something you can so with that rind too. Brown it in a pan maybe and make a demi-glace out of it?
SteveSteve
Caledon, ON
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Thats some great looking meat JoJo
Ross -
I forget... Did you dry age them or wet age them?
They sure look good, enough so that I just might try it myself even though I've never really entered into the hype about aged beef. The aged stuff I've had at high-end restaurants just didn't seem to be any better than my on-sale H.E.B. or Kroger choice steaks. But your's are making my mouth water and they ain't even cooked yet.
Heck, I might even age the potato and the salad that goes with it LOL
The news event of the evening would be: "Aged Chicken eats aged beef with aged sides and aged wine." Or something like that...
Spring "Age Improves With Time" Chicken
Spring Texas USA -
thanks Ross
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I've already promised another friend I'd let him try one so you may as well come over too.
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Maybe, but that stuff is hard as a rock. Really though I suppose it could be rehydrated...I dunno.
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SC, these were dry aged in a spare fridge. I went the way of Stike on this one. "No bags just rack"
I really hope it's not just hype and that there really is a difference. If the steak flavor is concentrated as they say, it should be good. -
Your steaks look great! Enjoy!
If I may be so bold I prefer to only use kosher salt so that the real taste of aged beef can shine through. I mean if you're just going to bury it under rubs and sauces I'm not sure you're going to notice much difference...though it will be more tender unless overcooked.
BTW a hint for you - aged meat will cook faster!Re-gasketing the USA one yard at a time -
you crazy crazy man... looks wonderful!!! do share the results please...
Cheers! -
Looking forward to the pics and thoughts.
Nice set of pics JoJo!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Ron,
I'm happy for you to be so bold. I agree not to add too much to the steak. They were only sprinkled with kosher salt and fresh cracked black pepper. I was not even gonna do the butter baste at the end but I could not help myself, it's what I've always done. I think I used the word coat in my first post. That was a poor choice of words. -
GO JoJo!!! RESULTS ASAP!!!!!Please!
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coming up!!
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Thanks Molly
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Watch out...here they come
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