Dry Aged Steaks

[MadCityJim]

Three weeks ago, the wife says, "how about we have some steaks for dinner tonight?” I was heading to Sam's Club anyway. Unfortunately the steaks were pretty picked over so I checked out the cryovacs and found a nice loin with a full fat-cap and some signs of nice marbling on each end.

So I cut steaks for the family that night, and wrapped the rest in potato bag cloth and stashed it in the workshop fridge. I changed the cloths a couple of times the first week. About a week ago we cut a couple of more steaks off of it. Then rewrapped it and back into the workshop fridge.

So here’s the last of it after 3 weeks. We’re having a couple of friends over so I need 4 steaks.




I figure after I trim the ends there’s 7 inches left so I shoot for 1 3/4 inch steaks.


I carefully trim the black meat as well as the fat.


I salt them lightly with kosher salt and they’re into the fridge until 5pm.



At 5pm they’ll go into a just warm oven for an hour while I fire up the Weber kettle. They’ll get a coating of EV Olive Oil and more salt and 4 minutes a side on a hot grill.

 

[bluetang]

Those are going to be awesome tasting!! Your friends will never leave:wink:. BTW, why did you cut all of the sub Q fat off, is that the norm?

 

[Phubar]

Very nice looking cuts Jim!

 

[Dr_KY]

Be0U-ta-FULLL

 

[MadCityJim]

When the steaks are aged this long, the I think fat can get a gamey taste to it, so I trim pretty close to the red meat anytime I age more than 2 weeks. But that's based on what I like. Some people like the deep aged flavor, but I like the concentrated beef flavor and the increased tenderness that come with the aging. I also like going through the process with the whole loin and spliting it into 3-4 meals over 3 weeks.

 

[Ron_L]

I forget... What time are we supposed to be there?

 

[landarc]

5:00ppm Ron. See you there, I wonder what Jim is eating for dinner though.

 

[gtsum]

very nice..question though..why salt the steaks so early??

 

[Brauma]

Those steaks look great. I may have to try it. What temp should the fridge be, ideally?

 

[smokedinvt]

Really sweet looking cuts. Enjoy!

 

[Hoss]

Good lookin hunkocow.I'm gonna buy a Ribeye Primal and toss it in the cooler for AT LEAST 35 days,uncovered ,on a rack,in a drippan,slice,not trim and cook just to see if it's worth it.I like the thickness on your steaks.

 

[Hoss]

Those steaks look great. I may have to try it. What temp should the fridge be, ideally?

Above 32,below 40 F.I like 35-38F

 

[Mark Stanton]

Nice steaks. Lookin Good!

 

[Phrasty]

OMG Awesome!! Looks tasty! :thumb:

 

[Mitch]

If you need a friend, PM me!!!:-D