Thanks to Bill Schultz for tipping me off on dry aging. I thought I'd give it a try. Granted, I only did it for two days, but boy was there a huge difference! I don't think I can ever have steak any other way again.
Started trimming the fat and crusted area.. 4 lb slab.
Lots of fat at the bottom, but I saved these pieces to season the cast iron grill.
Sliced several 1-1/2" slabs for the grill
Trimmed a little bit more fat off and drizzled olive oil, coarse sea salt, and coarsely grounded black pepper and white pepper. Sat at room temperature for an hour while firing up the charcoal.
Kept the lid and dampers fully open for maximum heat. I closed the lid only when there was flare-up only to open it again to bring back the heat.
Grilled each side for 180 seconds, rotating the meat (for diamond grill marks) every 90 seconds. Then moved to indirect heat with lid closed for 5 minutes with damper fully open.
Rested the meat under foil for 5 minutes, then plated it alongside mac and cheese.
Drizzled melted butter over the tri-tip and yummmmmmyyyyyyyyyyyy!
The Walking Dead - Season 2; here I come!
Started trimming the fat and crusted area.. 4 lb slab.
Lots of fat at the bottom, but I saved these pieces to season the cast iron grill.
Sliced several 1-1/2" slabs for the grill
Trimmed a little bit more fat off and drizzled olive oil, coarse sea salt, and coarsely grounded black pepper and white pepper. Sat at room temperature for an hour while firing up the charcoal.
Kept the lid and dampers fully open for maximum heat. I closed the lid only when there was flare-up only to open it again to bring back the heat.
Grilled each side for 180 seconds, rotating the meat (for diamond grill marks) every 90 seconds. Then moved to indirect heat with lid closed for 5 minutes with damper fully open.
Rested the meat under foil for 5 minutes, then plated it alongside mac and cheese.
Drizzled melted butter over the tri-tip and yummmmmmyyyyyyyyyyyy!
The Walking Dead - Season 2; here I come!
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