Dry Aged Ribeye at Home

[John Sully]

I have always wanted to try to dry age a whole ribeye at home. After a lot of reading and a few YouTube videos, I was ready !! I bought a 18 lb. boneless ribeye from Restaurant Depot ($12.59 per lb.) and some UMAi dry aging bags, followed the instructions and left it in the fridge for 55 days. On Saturday I pulled it out, cut and trimmed it into steaks and cooked a couple for me and my wife. I did them on the kettle with the slow and sear using red oak chunks for some smoke flavor. They were outstanding, taste and texture was better than I had hoped. I ended up with 13 nice steaks.

 

[Darryl - swazies]

Oh baby do those look delicious.....the quality of the steak alone looks fantastic.

 

[timothy]

Did you weigh the final product? Curious on the moisture loss. I've read about 30% of total weight.

 

[Timothy F. Lewis]

Nice work John! Those look like I want to eat them!

 

[John Sully]

Did you weigh the final product? Curious on the moisture loss. I've read about 30% of total weight.

It was on the list to weigh the whole thing once it was done aging and then weigh the steaks to see what was the actual net weight but after 55 days my memory failed !

 

[BrianCal]

Looks amazing !!!