smokeyokie
is one Smokin' Farker
Gonna have some ribeyes cut tomorrow and wanted to dry age them I have never tried that, I would really appreciate tips and times, thanks in advance!!!!
Dry aging some ribeyes.....never done it? Show me the way
- Thread starter smokeyokie
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If I'm not mistaken (always a dicey proposition 
) I think dry aging is only done for whole roasts, not individual steaks. I've done a couple prime ribs by just setting them on a cutting board in a not very traveled fridge for a few weeks.
I personally wouldn't dry age cut steaks, but maybe someone with more info will chime in.
) I think dry aging is only done for whole roasts, not individual steaks. I've done a couple prime ribs by just setting them on a cutting board in a not very traveled fridge for a few weeks. I personally wouldn't dry age cut steaks, but maybe someone with more info will chime in.
Grange
Knows what a fatty is.
I saw an episode of Good Eats with Alton Brown where he used a charcoal chimney starter to make a porterhouse steak. In that episode he talks about dry aging his steak for 3 days. I've used this method multiple times for different cuts of steak and they all turn out well.
His method included wrapping the steak in plain a paper towel and store in th coldest part of your refrigerator on a rack (disposable pie tin with wooded skewers poked through the sides). Replace the paper towel after on day since it will soak up a lot of moisture and then replace again as needed for the next two days.
His method included wrapping the steak in plain a paper towel and store in th coldest part of your refrigerator on a rack (disposable pie tin with wooded skewers poked through the sides). Replace the paper towel after on day since it will soak up a lot of moisture and then replace again as needed for the next two days.
deguerre
somebody shut me the fark up.
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Heck. I just put them on a paper plate and stick 'em in the fridge for two days, turning once.
C
Cutem all Jack
Guest
What's the purpose in doing this?
smokeyokie
is one Smokin' Farker
can you tell a noticeable difference in flavor after just 2 days?
smokeyokie
is one Smokin' Farker
dry aging is supposed to enhance the flavor of the beef.
deguerre
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Most assuredly yes. I'll also go ahead and apply a Santa Maria style rub on day two.
smokeyokie
is one Smokin' Farker
so do you have any trimming to do or not? or has it not dried that much?
deguerre
somebody shut me the fark up.
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Zero trimming. It's not true dry aging but more of a surface evaporative technique that helps concentrate the liquid within the steak.
captndan
Quintessential Chatty Farker
What GTR said and 30-45 days. Temp and humidity are important.
I saw the same Good Eats Episode looked Good to me- Prob can find on the Food Network
caseydog
somebody shut me the fark up.
Yes. I've done it. You get a better crust, and more intense flavor, IMO.
I put some fine sea salt on my ribeyes, and put them on a cooking cooling rack in the fridge. The salt draws water out of the meat. I've seen a steak loose over an ounce of water weight in just one day.
When I'm ready to cook, I let the steak warm up, and add fresh black pepper to it, then onto a very hot grill. You don't need to trim the steak after a one or two day drying.
CD
E
Ezra
Guest
I did 21 day dry aging on some rib eye. Leave it as a whole roast, dont trim it. You will be trimming and tossing the crusty fat later. I had mine in the fridge in the back that doesn't get opened but a couple times a day. Also I put it on a cooling rack like you would use for baking on a cookie sheet and covered it with a dish towel. I changed the towel a few times during the 21 days. It looks gross at first but after you trim it is really good. It definitely changes the flavor...
bobaftt
is one Smokin' Farker
how much waste would you say you had?
A
AlanTX
Guest
Do you trim the crusty looking stuff off?
E
Ezra
Guest
@Bobaftt - Not as much as I thought. I didn't do any weighing so I'm not sure about evaporation, or how much i trimmed off. I do remember thinking the I didn't have to cut too much off to get to the good stuff.
@AlanTX - Yeah, all crusty stuff came off along with the dried fat. The fat itself had a paper like texture. I just kept thinly slicing until I hit soft meat of fat.
@AlanTX - Yeah, all crusty stuff came off along with the dried fat. The fat itself had a paper like texture. I just kept thinly slicing until I hit soft meat of fat.
Patrickkva
Knows what a fatty is.
I've used this system a number of times with success:
http://www.drybagsteak.com/
Got a full primal at RD of Ribeye and NY Strip and went crazy. 28 days of aging.
Aged 28 days.
Trimmed
The waste.
Cut into 1.5" steaks
The money shot.
http://www.drybagsteak.com/
Got a full primal at RD of Ribeye and NY Strip and went crazy. 28 days of aging.
Aged 28 days.
Trimmed
The waste.
Cut into 1.5" steaks
The money shot.
A
AlanTX
Guest
Very nice. I may have to try this.
Patrickkva
Knows what a fatty is.
I will say that having a good electric knife helped trim the pelicle off the meat nicely. Then going after the hard to reach bits with a sharp "brisket knife" (long thin knife with granton edge). No pics of the cooked steaks, but man they were good.:bow:
