Dry Aged Ribeye - 4 days


 
Clint

Clint

TVWBB Olympian
With a little inspiration from the board, & a little guidance from Mr Schultz, I gave this a shot.

This started out as about a 1.22# ribeye, I think it lost around 3 oz but that could be way off.

It started in paper towels and then went on the rack for the 4th day
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a charcuterie plate for the dog :)
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a full chimney of KBB, no smoke wood, using the bottom section of my 18.5" wsm as a grill.
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I can still smell it!
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Off at 151 (sooner than I expected)
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In case you'd like to hear the steak sizzle...
 
Man that looks good! What was the final verdict? If I understand correctly, the first 3days were spent in the fridge just placed/wrapped in paper towel. The last/4th day placed on a rack to allow air to circulate around completely and evenly dry the steak out? I would really love to do this, but I want to have my facts in order when the million and one questions come flying at me! Again, great looking steak,
Tim
 
Looks pretty dang good. If there were a steak in my fridge, it would never get a chance to age :)
 
ChuckO said:
Looks pretty dang good. If there were a steak in my fridge, it would never get a chance to age :)
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I know the feeling - I let one side of the steak rest while I ate the other - no need to let the whole thing get cold on the plate ;)

Rich Dahl said:
Impressive Clint, Looking forward to your views on it.
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If it wasn't the best steak I've ever had/made, it was right next to a couple of prime porterhouses I made back in 2006 using the same cooking method but not dry aged.


GGross said:
Looks great I usually only dry age overnight. How was it? would you do it again?
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Definitely. I'll have to experiment a little, but the flavor was really beefy, nothing bland about it at all. The last one I made out of these (same package), I admit, I used a little steak sauce on it.


Tim K said:
Man that looks good! What was the final verdict? If I understand correctly, the first 3days were spent in the fridge just placed/wrapped in paper towel. The last/4th day placed on a rack to allow air to circulate around completely and evenly dry the steak out? I would really love to do this, but I want to have my facts in order when the million and one questions come flying at me! Again, great looking steak,
Tim
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It was wrapped in paper towels, probably 5 or so, and I changed them the first day... flipped it sometime around the middle. Then I wrapped them again the next day and flipped them again... much of the moisture was gone by now. The 4th day (yesterday morning or the night before) I just placed it in a rack in the bottom of my fridge.
 
The sizzle was great! Looks like your steak was too. How would you compare the dry aged to wet aged?
 
Bob H. said:
The sizzle was great! Looks like your steak was too. How would you compare the dry aged to wet aged?
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I've never tried wet aged so I can't compare. Compared to normal (not aged), I'd say this had concentrated flavor (I just ate the 2nd half ~20 minutes ago).

I know Bill Schultz does this fairly regularly, and there are some mainstream grocery stores around me that have dry aged meat.... I'm no expert at this, Hopefully Bill will chime in!

Here's a quick link to wikipedia - I've read very little on the subject, only enough to be interested.

http://en.wikipedia.org/wiki/Beef_aging


Here's the other one out of the same package - it looks the same but the flavor was MUCH better with the dry-aged one... I'll play around with it again before long.

I can say that the bottom of my 18.5" WSM is my favorite steak-grilling-machine with quite a bit of confidence.
 
Wow, Clint. Looks great. I've really got to give this a try, but I've been too scared to ruin a good piece of meat. :eek:
 
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