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Dry Aged NY Strip
FrankC
Posts: 416
With all of the talk of dry aging, I thought that I would give it a try. I decided to go the route of aging with out the dry bags.
Day 1
Day 9
And finally Day 23
Cut into steaks...sorry, I didn't get the finished weight
Ready for the grill
The sear
And the finished plate
All in all, I'd call it a success. I overcooked them just a bit. I think it had something to do with too much scotch
I've already started aging a ribeye roast. I think I'm going to go 28 days with that.
fc
Day 1
Day 9
And finally Day 23
Cut into steaks...sorry, I didn't get the finished weight
Ready for the grill
The sear
And the finished plate
All in all, I'd call it a success. I overcooked them just a bit. I think it had something to do with too much scotch
I've already started aging a ribeye roast. I think I'm going to go 28 days with that.
fc
Comments
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there is no question dry aged steaks cook faster! I'm waiting to free up refrigerator space so I can start aging a boneless prime rib sub primal...though I'm a Drybag convert and will be doing mine that way.Re-gasketing America one yard at a time.
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couple thoughts.
1.) you had a nice thick strip there. mine got a little thin after 21 days, nice to see you still have nice cross section after 4 weeks. i would hesitate to go 28 days on a strip loin myself. yours gives me hope
2.) you have very little fat along the side, did you trim it prior to aqgt all after aging.
both those things surprise me (pleasantly, i mean). usually the thicker layer of fat slows drying 9which is good), and usually a strip can get very thin after aging. did you crank humidity up or anything?
they look great. -
you hittin the nog kinda hard today, Jeff - or are your fingers frozen? more typos than norm for you!Re-gasketing America one yard at a time.
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i'm licking christmas card envelopes. i think the glue is toxic.... :blink:
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That's only a problem on wedding invitation envelopes
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in that case it's not necessarily a "problem"
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Those steaks look awesome. How long and what is the method?
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Oh my goodness those looks glorious! I have so many projects on my list for vacation. Buckboard bacon is soaked and waiting for the Egg.
Proofing box is almost done and waiting for a yeast activation. Then there's the pizza dough and pizza I need to cook with my new yeast culture.
On the hunt for a good hunk o' meat for a prime rib Christmas dinner.
I have to say, this may be added to the list! -
Almost a month...then Hot and quick!
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I didn't do anything special, other than trim some of the fat prior to aging...it was really thick in some areas. I don't really have any control over humidity, either.
I was pleased with the results, and the wife and kids enjoyed it, too. I started a ribeye subprimal yesterday, after cutting about 3 lbs for a Christmas Eve roast.
I'm going to go 28 days with the ribeye. I'm really looking forward to that!
fc
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