Ribeyes on a Q


 

J_E_F_F

TVWBB Member
I'm kind of a ground meat and tacos kinda guy lol

I decided about a month ago that I wanted to try a dry aged steak before I die. I called the local steakhouse that everyone raves about (Ruth's Chris) and asked them if their steaks were wet or dry aged. The person answering the phone had no idea (really???) so they put me on hold and went in search of the answer.
They are wet aged, they wanted $44 for a wet aged 16oz NY Strip and $60 for a wet aged 19oz bone in NY Strip, and all sides are (extra) a la carte at $9 each. I'm kinda thrifty, we can eat at the local Mexican place for $14 on date night and use the money for something else that won't be digested and expelled so quickly :o

Today I went to the local butcher, they wet age their meat a minimum of 21 days (Ruth's Chris didn't know how long theirs was aged) and then they have dry aged meat that is an additional 21 days dry after the 21 wet. Ribeyes which are a better cut of meat than NY Strip were about $14 a pound for wet aged and dry aged were $20 a pound. Well today I crossed dry aged steak off my bucket list :)
Since I'm a ground meat guy, I bought one of each to compare. Luckily, my wife and I both preferred the cheaper wet aged one, if we could tell any difference at all. Really no difference in taste, just texture. They turned out really good, maybe not taco meat good, but good :rofl

Wet on the left, dry on the right. Took them out of the fridge about an hour before cooking and coated them with kosher salt and pepper.
Ribeye_raw.jpg


Threw them on the little grill once it reached about 525 degrees. You can see the sprigs of rosemary that the steaks get patted with here and there.
Ribeye_cooking.jpg


2 minutes, rotate 45 degrees, 2 minutes flip, 2 minutes rotate 45 degrees, 2 more minutes and done. Inner temp was about 130, just a bit more than I hoped. Dry on the left.
Ribeye_Flipped.jpg


Here they are resting after a light coat of clarified butter and the rosemary, Dry on the left.
Ribeye_resting.jpg


And cut wide open, Dry on the left.
Ribeye_Cut.jpg


Plated a piece of each with creamed corn (from a bushel of Silver Queen we creamed not too long ago,) baked potato and grilled onions.
Ribeye_Plate.jpg
 
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Wet or dry, they both look incredibly good. Nice cooking!

FWIW, I was about certain that RC dry ages for 30 days - shows you what I know. They make a very good steak. But my wife says mine are better. I actually tend to agree.
 
What's the point of wet aged? Do a forum search for "Bill Schultz" and Dry Aged and you'll see a guy who inspired me to try it a few times..... There's a chain of grocery stores near me that have dry aged & theirs are good too. Just don't try to dry age ground beef at home :)
 
Your steaks look great, and you have a perfect spot for your Q. I love Ribeyes, but for me the fresher the better.
 
Thanks, when we redid our deck and rails, I made a spot just for it where I doubled the rail width. It works out great.
 

 

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