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Unread 03-12-2012, 03:13 PM   #1
smokeyokie
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Default Dry aging some ribeyes.....never done it? Show me the way

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!!!!
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Unread 03-12-2012, 03:23 PM   #2
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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.
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Unread 03-12-2012, 03:32 PM   #3
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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.
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Unread 03-12-2012, 03:34 PM   #4
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Heck. I just put them on a paper plate and stick 'em in the fridge for two days, turning once.
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Unread 03-12-2012, 04:12 PM   #5
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What's the purpose in doing this?
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Unread 03-12-2012, 04:12 PM   #6
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Quote:
Originally Posted by deguerre View Post
Heck. I just put them on a paper plate and stick 'em in the fridge for two days, turning once.
can you tell a noticeable difference in flavor after just 2 days?
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Unread 03-12-2012, 04:13 PM   #7
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Quote:
Originally Posted by Cutem all Jack View Post
What's the purpose in doing this?
dry aging is supposed to enhance the flavor of the beef.
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Unread 03-12-2012, 04:16 PM   #8
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Quote:
Originally Posted by smokeyokie View Post
can you tell a noticeable difference in flavor after just 2 days?
Most assuredly yes. I'll also go ahead and apply a Santa Maria style rub on day two.
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Unread 03-12-2012, 04:20 PM   #9
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Quote:
Originally Posted by deguerre View Post
Most assuredly yes. I'll also go ahead and apply a Santa Maria style rub on day two.
so do you have any trimming to do or not? or has it not dried that much?
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Unread 03-12-2012, 04:26 PM   #10
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Quote:
Originally Posted by smokeyokie View Post
so do you have any trimming to do or not? or has it not dried that much?
Zero trimming. It's not true dry aging but more of a surface evaporative technique that helps concentrate the liquid within the steak.
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Unread 03-13-2012, 11:06 AM   #11
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What GTR said and 30-45 days. Temp and humidity are important.
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Unread 03-13-2012, 11:13 AM   #12
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I saw the same Good Eats Episode looked Good to me- Prob can find on the Food Network
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Unread 03-13-2012, 11:14 AM   #13
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Quote:
Originally Posted by smokeyokie View Post
can you tell a noticeable difference in flavor after just 2 days?
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.

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Unread 03-13-2012, 11:18 AM   #14
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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...




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Unread 03-13-2012, 12:33 PM   #15
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how much waste would you say you had?
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