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Aged beef cuts
2Fategghead
Posts: 9,624
I have seared my steaks and a London broil but I have never cooked an aged beef cut. I have my CI grate on the fire ring and a dome temp usually at around 500° I have hot tubed my steaks and then about 3 min per side to get an internal temp at 125°- 130° and foil. Thanks Tim
I am told by the butcher that he sold me wet aged Angus 21 days but now it was 30 days aged. I am looking for suggestions on searing times per side and temps to pull and foil for the rib-eye and the tri-tip.
Here are the rib-eyes cut one inch thick and almost a pound each.
Here is the tri-tip almost two inch thick and a little over two pounds.
I plan on having the rib-eye tonight and the tri-tip another night.
Also, I purchased a $12. six inch boning knife.
I am told by the butcher that he sold me wet aged Angus 21 days but now it was 30 days aged. I am looking for suggestions on searing times per side and temps to pull and foil for the rib-eye and the tri-tip.
Here are the rib-eyes cut one inch thick and almost a pound each.
Here is the tri-tip almost two inch thick and a little over two pounds.
I plan on having the rib-eye tonight and the tri-tip another night.
Also, I purchased a $12. six inch boning knife.
Comments
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And what model Harley do those keys fit? BTW I wish we had a meat shop here in Gainesville FL
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Good eye! That is for my 2004 Road King! That is the other way cook a butt! Tim in middle Tennessee
Do you ride? -
I'm retired and I have been riding since 14. Right now I have an 01 Classic. I try to keep it looking new, e.g. silver gage faces, Rinehart true duals and for Christmas I am upgrading my sound system to a 2010 Ultra, CB and all. Are you attending the FL Fest? Sorry I'm off topic, but as eggheads love their eggs (I do) the same goes with harleys. My fav is the Road King, however after riding to DC for Rolling Thunder in 2000 on a Buel, I came home and purchased a Geezer Glide.
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dry aged cook much more quickly. don't know about wet aged the yield is the same as if it were unaged (it's the same size, hasn't shrunk from water loss), so i'd go at it like a regular steak. just keep an eye on it and test internal temp sooner than otherwise, just to be safe
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I'm not planing on attending the fest in Florida. I was there a year ago last Thanksgiving in Bradenton with my bike. I have a friend that drag races nitro harleys and we spent some time with him. :woohoo: Tim
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stripsteak, I thought that about dry aged but, not sure about wet aged.
Well I have some bad news :( .
I sent my thermapen to the manufacture and they are sending me a new one but I don't have it yet. I guess my steaks my have to age a little longer! It was supposed to ship on Thursday evening first class USPS so maybe Monday or Tuesday! At least this story has a very happy ending! :P
Thanks stripsteak. Tim -
Since you don't have your Thermapen I personally feel for 1" steaks that have been hot tubbed then 3 minutes per side at 500 will be over cooked. I only go 1.5 minutes per side for 1.5" steaks.Re-gasketing America one yard at a time.
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Guess what I just got in the mail!
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Thanks Ron. I will need to back that off a bit.
What would you do if you were going to Trex it?
By the way I just got my thremapen! :woohoo: -
Personally I wouldn't bother T-Rexing a 1" steak - you'll be fine with the hot tub and sear.Re-gasketing America one yard at a time.
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Ron,
If you were Randy you wouldn't be freezing yer butt off.
Maybe you should reconsider. :laugh:
SteveSteve
Caledon, ON
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Sorry Ron I fixed it before someone else sees it! :ohmy:
Steve has a point. :laugh:
BTW Thanks Ron. I hear you.
I was so eggsited I got my Thermapen back that I lost my head LOL. :laugh: Tim -
could even skip the hot tub!
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I do hamburgers that way. I could set them out 60 min covered with S&P or DP's Steak rub or nothing and slap them on. I guess I could check temp after 1.5 - 2 min each side. I'm curious to see how tender these babies are! :P
Man I'm going to need a drool cup soon! :P
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