42-Day Dry Aged Strip Loin and a B-Day Cook

[Steve Madden]

Tucked this guy away in my aging fridge for 42 days. When I pulled it it weighed about 26% less than when it went in. Picked three steaks to grill for my mom’s 75th birthday yesterday and packed the rest away for another day. Seasoned with a little salt and they were absolutely delicious.

 

[Randy]

Great looking steaks

 

[Brad Olson]

Very nice, Steve! Did you leave the loin in the factory cryovac for the aging process?

 

[Steve Madden]

Thanks Brad! I did not. It was dry aged on a wire rack in the fridge with a pan of kosher salt below and a fan for air circulation.

 

[Rich G]

Those look amazing, Steve! I've got an XL Umai Dry Bag that I plan to use for a whole ribeye sub-primal, but just haven't gotten around to it (and, fridge space during covid has been an issue.....) If mine turn out anything like yours, I'll be super pleased!

Thanks for sharing!

Rich

 

[Brad Olson]

How does the edge fat from a dry-aged steak taste compared to that from an unaged steak? During aging does the fat change less than the meat?

 

[Steve Madden]

If I had to describe it I would say it’s “meltier” if that’s a thing but the taste doesn’t stand out to me. Might be because I don’t eat it without some steak attached.

 

[James J]

Nicely done! Amazing!

 

[JimK]

Amazing! How did you cook? Perfect edge to edge consistency.

 

[Michael C.]

Wow Awesome steaks!!!!!

 

[Peter Gallagher]

those look absolutely perfect.. I'm sure mom was blown away!

 

[Ken Barth]

Nice work and delicious looking steaks!

 

[Steve Madden]

Amazing! How did you cook? Perfect edge to edge consistency.

Thanks Jim! I’m normally a sous vide and sear guy but these were done on my dad’s off brand gasser running full bore and flipped every minute or so till done. I think the aged steaks tend to cook a little differently from the non aged ones.