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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-13-2013, 06:53 AM   #46
scaramoche
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http://www.seriouseats.com/2013/03/t...f-at-home.html

Thought you might want to read this. Kenji got ahold of 80# of USDA Prime beef ribeyes and experimented with dry aging. Make sure click the link that explains why you can't age single steaks.

Last edited by scaramoche; 08-13-2013 at 06:54 AM.. Reason: spelling
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Unread 08-13-2013, 10:23 AM   #47
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Those steaks look mighty fine! Can't wait to hear how the finished product turned out.
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Unread 08-15-2013, 05:58 PM   #48
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I finally got a chance to throw a couple of steaks on the gasser.

A liberal sprinkling of Adobo.



I got the grill up as high as it would go.



After 4 minutes on each side, they had a nice sear, and plenty of juice despite being "dry" aged.



Came out a nice Medium/Medium-Rare.



Threw together some blah and blah blah to go with the meat.



So, how did they turn out...? I have to be honest- this is the first time I ever cooked a steak that smelled like it was from a steak house. The taste was great- very beefy and more complex than a fresh steak.

The only thing that would have made them better is if they were actual ribeyes like the box was labeled. The lower quality cut didn't seem to affect the flavor or tenderness, but there was quite a bit of gristle I had to chew around.

Perhaps next time I will cook 2 that don't have as much fat.

All in all, definitely worth the extra time to age, if you have the space/equipment.

Anyway, thanks for reading. Good luck with YOUR future dry aging endeavors.
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Unread 08-15-2013, 08:30 PM   #49
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Those look delicious, perfectly cooked. I'm glad they were worth all the effort.
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Unread 08-15-2013, 09:42 PM   #50
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Those look excellent!
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Unread 08-15-2013, 10:32 PM   #51
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Wow, what a fun project with a very tasty end point! Wish I had that problem!
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Unread 08-16-2013, 12:51 AM   #52
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Quote:
Originally Posted by Sean "Puffy" Coals View Post

The lower quality cut didn't seem to affect the flavor or tenderness, but there was quite a bit of gristle I had to chew around.

Perhaps next time I will cook 2 that don't have as much fat.
That is precisely the reason God gave us teeth!
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Unread 08-22-2013, 03:43 PM   #53
Arky Hog
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Based on the pics, I think what you had was a chuck roll, or the muscles between the scapula and ribs in the chuck.
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