My first attempt at dry aged rib-eyes

muebe · August 11, 2012, 12:42:31 PM

Day 11

muebe · August 15, 2012, 06:22:18 AM

Ok the heat must be getting to me! The last pic was day 7 :o

Here is day 11 ;)

SouthernSmoked · August 15, 2012, 07:06:43 AM

Looking good!

iceman · August 16, 2012, 11:20:17 AM

Dang it muebe!! I just got back from a trip to town and I see this post of yours. Now I have to drive all the way back and pick up a rib roast because I can't stop drooling. :P ;D
Good looking hunk of meat.

muebe · August 25, 2012, 11:26:30 AM

Now at 21 days...

View of the bottom...

Almost there ;)

SiFumar · August 25, 2012, 01:28:22 PM

I really can't wait for this to be done!

muebe · September 01, 2012, 09:28:50 AM

Ok so it has been 28 days of dry aging..

Weight after dry aging. Looks like it lost about 1/2 lbs because the initial weight was less than 5lbs. Keep in mind that this is bone-in and boneless might see more loss...

So I removed it from the dry age bag. It had a pronounced smell. Not a bad smell just a beefy smell. The bag had become a second skin to the meat. I slowly pulled it away so as to not rip it and have it stick. It pulled away without a problem...

Now time to trim and cut the steaks. Split it down the middle first...

Got 3 good size steaks out of it after trimming the outer bark and removing the bones...

Now to weigh the 3 steaks...

I seasoned the steaks with BP Double Secret Steak Seasoning and will grill them later today for dinner ;)

mikecorn.1 · September 01, 2012, 11:57:43 AM

Those gonna be good with some grill marks on'em

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muebe · September 01, 2012, 05:09:49 PM

Ok dry age steaks and garlic bread...

Memphis pre-heated with flame zone insert. Steaks on the grill. Garlic bread on top rack for the ride...

3 minutes, rotate, 3 minutes flip, 3 minutes rotate, 3 minutes done. Thermapen reading 135F...

Garlic bread finished too...

Time for a beer to compliment the steak...

Plated and interior shot ;)

Wow!!! Wow!!! Wow!!!

Fantastic flavor! The BP seasoning complimented the steak perfectly... Not too overpowering.

Super tender and delicious. I am ready to dry age a full size boneless rib eye roast and a packer brisket now :)

sparky1 · September 01, 2012, 05:35:45 PM

that sure does look good. really nice meal buddy. :)

DADAKOTA · September 01, 2012, 10:09:19 PM

Looks good. I'd be hard pressed to do season it with anything other than a little salt and pepper. Don't want to change that beef flavor.

3rensho · September 01, 2012, 10:56:08 PM

That looks beautiful indeed. I'd go with just a bit of salt and enjoy the amazing beef flavour.

Consooger · September 02, 2012, 02:33:35 AM

OH MY LORD i think i am going to go about this. Those look awesome! What package did you order from that site and what kind of sealer did you use to wrap these puppies up with?

John

muebe · September 02, 2012, 05:50:20 AM

Quote from: Consooger on September 02, 2012, 02:33:35 AM
OH MY LORD i think i am going to go about this. Those look awesome! What package did you order from that site and what kind of sealer did you use to wrap these puppies up with?

John

I ordered the sampler pack and 2 vac mouse packs(to use with my foodsaver)

I have the foodsaver V3800 series upright vacuum sealer.

The sampler pack comes with two small practice bags and are not used for actual drying, 2 small bags(one I used for this roast), 2 standard, and 2 large bags.

Good luck and keep us posted ;)

greatbeefribs · September 02, 2012, 04:20:27 PM

I just recieved by bags and put my prime rib in. Your pictures were awesome.