HuffDaddy BBQ
Found some matches.
- Joined
- Feb 15, 2017
- Location
- Bixby, OK
A couple of years ago when I was in Chicago for work, I got to eat at Primehouse, the David Burke restaurant that is famous for dry aging steaks. I was blown away by the flavor and the texture. I was not blown away by the price.
In December of last year, I was listening to the BBQ Central Show podcast (after all, I am the Official Embeded Oklahoma Correspondent") and he had a guest who was promoting his invention "The Steak Ager". $200 dollars later I had it in my fridge.
I read some of the posts on here about it but thought I would share my experience. Started last January with a prime boneless rib eye from Costco. Aged it for 45 days. Since it was over winter, the fridge in my garage stayed plenty cold but the dry air had me struggling to keep the humidity above 30%. Trimmed into steaks, seared in cast iron and gave it a shot. Results were just so-so. Steak definitely had the nutty aromas and flavor but the texture was not nearly as tender.
My second attempt was a bone-in prime rib eye, aged for 29 days. This was in April-May so the humidity stayed above 70% but I fridge temp had me a little worried as it crept up to 42-43 during the middle of the day. But I was assured it would be safe so I treated it the same way as last time. Trimmed it, cut into steaks but this time I grilled them using Grill Grates on my Yoder. The results were much improved. Not quite the same strength in flavor (nuttiness was more suttle) but the texture was much improved. Pictures are below.
So my question to those that have played around with aging... What do you think made for better results. Assuming the meat was about the same quality on both roasts...was it
In December of last year, I was listening to the BBQ Central Show podcast (after all, I am the Official Embeded Oklahoma Correspondent") and he had a guest who was promoting his invention "The Steak Ager". $200 dollars later I had it in my fridge.
I read some of the posts on here about it but thought I would share my experience. Started last January with a prime boneless rib eye from Costco. Aged it for 45 days. Since it was over winter, the fridge in my garage stayed plenty cold but the dry air had me struggling to keep the humidity above 30%. Trimmed into steaks, seared in cast iron and gave it a shot. Results were just so-so. Steak definitely had the nutty aromas and flavor but the texture was not nearly as tender.
My second attempt was a bone-in prime rib eye, aged for 29 days. This was in April-May so the humidity stayed above 70% but I fridge temp had me a little worried as it crept up to 42-43 during the middle of the day. But I was assured it would be safe so I treated it the same way as last time. Trimmed it, cut into steaks but this time I grilled them using Grill Grates on my Yoder. The results were much improved. Not quite the same strength in flavor (nuttiness was more suttle) but the texture was much improved. Pictures are below.
So my question to those that have played around with aging... What do you think made for better results. Assuming the meat was about the same quality on both roasts...was it
- Higher humidity?
- Bone in (protecting one side)?
- Aging time?
- Cooking method?
