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cowgirl
06-04-2018, 10:46 PM
I was aiming for 45 days, (my favorite), but I got busy.
Used the Umai bags again. They have been working out well for me.

https://i.imgur.com/yz0jS8X.jpg?1

Ran across this ribeye at the store...

https://i.imgur.com/nG3xeFJ.jpg?2

https://i.imgur.com/NPBQ19b.jpg?1

https://i.imgur.com/BIEOWun.jpg?1

https://i.imgur.com/mdM9YUk.jpg?2

https://i.imgur.com/0OoiWC6.jpg?3

into the stocking for the first week to ensure the bag adheres to the steak..

https://i.imgur.com/BBdAgCi.jpg?2

My fridge has glass shelves, so I elevate the rack with foil balls to let the air circulate around the steak..

https://i.imgur.com/V6QcJEP.jpg?2

47 days later...

https://i.imgur.com/6ML618U.jpg

I decided to slice the steaks before trimming. It's a lot quicker for me.
Here's an older cook and how I trim the whole slab...
https://www.bbq-brethren.com/forum/showthread.php?t=225409

https://i.imgur.com/3IT2xwD.jpg

https://i.imgur.com/hXMsjkT.jpg

https://i.imgur.com/noiOGL3.jpg

https://i.imgur.com/fVOofiM.jpg

Went with coarse salt and cracked black pepper... and a skillet of tatoes, onions n garlic..

https://i.imgur.com/Tlx60hI.jpg

https://i.imgur.com/NAb4cJE.jpg

https://i.imgur.com/Ql1vj6v.jpg

Topped with some of my cold smoked butter...

https://i.imgur.com/a3rgtek.jpg

....and a sip of Crown..

https://i.imgur.com/J4RlxXe.jpg

https://i.imgur.com/MtOlH34.jpg

Came out tasty. I like the way it makes a lesser cut if meat, tender and rich.

Sorry for so man pics, but thanks for looking!

frognot
06-04-2018, 10:53 PM
Looks amazing Jeanie!

You can never post too many pictures.

cowgirl
06-04-2018, 10:55 PM
Looks amazing Jeanie!

You can never post too many pictures.

Thank you Charles! :grin:

Titch
06-04-2018, 10:56 PM
Looks delicious
The trimming make fantastic gravy here

The Wookiee
06-04-2018, 10:59 PM
Those look outrageously delicious... long live the long aged steaks!!!!

I need to do that stocking trick... basic leg stockings? My wife is gonna have questions after my next amazon purchase....:shock:

haussanator
06-04-2018, 11:00 PM
Awesome A++++ how much different was the flavor of the ribeye from the dry age?

Joshw
06-04-2018, 11:10 PM
Steak and taters look outstanding!! I hope you were able to finish that side salad. It looked awful filling.:-D Seriously, great post, and if anything, there weren't enough pics.

ShadowDriver
06-04-2018, 11:13 PM
... Been hoping you're OK with all the storms and whatnot as of late.

Wow, those steaks are simply outstanding!

Best regards,
SD

tom b
06-04-2018, 11:25 PM
that is next level! I''m amazed as always

TravelingJ
06-05-2018, 12:29 AM
I'm in Oklahoma, in a rental car with unlimited miles! That certainly looks worth hunting down.

I love how your link to another thread, also has a link to another thread. The worst part, is each one makes me want to try those umai bags even more.

Smoke Dawg
06-05-2018, 02:21 AM
Nailed it neighbor!

Funny how you can't wait when you first bag it up and then you get busy and don't have time to deal with it.

Bone in is soooo good but boneless is soooo much easier to trim and package.

I was so expecting to see the tractor rim!

Stingerhook
06-05-2018, 05:09 AM
As always Jeanie, great post and you leave me hankerin for a steak.

mikemci
06-05-2018, 07:06 AM
That looks outstanding!
How many steaks did you get out of it?

ModelMaker
06-05-2018, 07:11 AM
Good.
Ed

bschoen
06-05-2018, 07:20 AM
Rather than hassling with a tape measure you might try one of these self healing cutting mats. They come in various sizes so you can get close to your cutting board dimension.

https://www.amazon.com/gp/product/B00P6KPKBI/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Nice looking plate of grub btw!

KevinJ
06-05-2018, 07:44 AM
Pretty awesome Jeanie and $5.99 a #. :faint:

miked125
06-05-2018, 07:57 AM
OMG :clap2:

electron_si
06-05-2018, 08:58 AM
That is awesome

Clay-b-que
06-05-2018, 09:02 AM
Incredible! ...and you never have to apologize for too many pictures :)

SmokinJohn
06-05-2018, 09:58 AM
I am still drooling.

Execllent work!

OSD
06-05-2018, 10:24 AM
Looks delicious !!!!! Doesn't get any better than that !!!!!


I did an almost exact dinner over the holiday weekend. Smoke-roasted taters and prime strip steaks(prime strip loin from Costco) aged 30 days(ended up being 32 days), even did melted butter on top.


Was fantastic !!!!! Outstanding flavor and melt in your mouth tender.

Mason Dixon Bowhunta
06-05-2018, 11:12 AM
Dang that looks good!

cowgirl
06-05-2018, 11:34 AM
Looks delicious
The trimming make fantastic gravy here
Thank you Titch! Great idea on the gravy, I'll give it a try.

Those look outrageously delicious... long live the long aged steaks!!!!

I need to do that stocking trick... basic leg stockings? My wife is gonna have questions after my next amazon purchase....:shock:

lol Yes, it's a basic leg stocking. It works well. After the first week, you can remove it. Sometimes I leave it on for the whole drying process.
Thanks! :-D

Awesome A++++ how much different was the flavor of the ribeye from the dry age?
Thank you! I really like the flavor of a 45 day dry age. It makes the steak taste a bit richer. Also makes a lesser cut of meat so tender. I've dry aged for 30 and 50+ days.. 45 seems to be my favorite. Hope you give it a try sometime. Thanks again! :-D

Steak and taters look outstanding!! I hope you were able to finish that side salad. It looked awful filling.:-D Seriously, great post, and if anything, there weren't enough pics.
Thanks so much, Josh! lol The "greens" make the meal seem healthy. Hope you're having a great week! :-D


... Been hoping you're OK with all the storms and whatnot as of late.

Wow, those steaks are simply outstanding!

Best regards,
SD

Thank you Shadow! The storms have been mighty powerful. lol No real damage here though, things could be worse! Hope you and family are staying safe too.. :thumb:

cowgirl
06-05-2018, 11:42 AM
that is next level! I''m amazed as always
Thank you Tom! :-D

I'm in Oklahoma, in a rental car with unlimited miles! That certainly looks worth hunting down.

I love how your link to another thread, also has a link to another thread. The worst part, is each one makes me want to try those umai bags even more.
Welcome to Oklahoma! :-D lol You need to give these a try. :thumb:

Nailed it neighbor!

Funny how you can't wait when you first bag it up and then you get busy and don't have time to deal with it.

Bone in is soooo good but boneless is soooo much easier to trim and package.

I was so expecting to see the tractor rim!
Thanks Neighbor! So true. I look forward to the end product, then get busy and forget about it. lol
I'm missing the tractor rim. Haven't had a chance to take off and go camping... I need to do that! :cool:

As always Jeanie, great post and you leave me hankerin for a steak.
Thanks Marty! :thumb:

That looks outstanding!
How many steaks did you get out of it?

Thank you Mike! I believe I cut 10 steaks from this one. I usually get 10 to 12.

cowgirl
06-05-2018, 11:49 AM
Thanks Ed! :mrgreen:

Rather than hassling with a tape measure you might try one of these self healing cutting mats. They come in various sizes so you can get close to your cutting board dimension.

https://www.amazon.com/gp/product/B00P6KPKBI/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Nice looking plate of grub btw!

Thanks for the link! I snapped a pic of the first cut then guestimated the rest of the steaks. lol I like em around 1 1/2 " to 1/3/4". :thumb:

Pretty awesome Jeanie and $5.99 a #. :faint:
Thanks Kevin! I didn't have steak in mind when I went to the store, the price was too good to pass up. :-D

OMG :clap2:
Thanks so much Miked! :-D

That is awesome
Thank you!! :thumb:

Incredible! ...and you never have to apologize for too many pictures :)

Thank you Clay! I get carried away with pics.. it's a habit from posting blog pics. lol :oops:

cowgirl
06-05-2018, 11:51 AM
I am still drooling.

Execllent work!

Thanks Friend! :-D

Looks delicious !!!!! Doesn't get any better than that !!!!!


I did an almost exact dinner over the holiday weekend. Smoke-roasted taters and prime strip steaks(prime strip loin from Costco) aged 30 days(ended up being 32 days), even did melted butter on top.


Was fantastic !!!!! Outstanding flavor and melt in your mouth tender.

Jim, that sounds wonderful!! Bet the strip steaks were delicious. Thanks so much!

Dang that looks good!
Thank you Bowhunta! :-D

Smoke Dawg
06-05-2018, 12:29 PM
[QUOTE=cowgirl;4008628]I'm missing the tractor rim. Haven't had a chance to take off and go camping... I need to do that! :cool:

QUOTE]


Check out the accessory that BBQ Bacon has on his rim! - It is pretty sweet

http://bbq-brethren.com/forum/showthread.php?t=260835

cowgirl
06-05-2018, 12:39 PM
[QUOTE=cowgirl;4008628]I'm missing the tractor rim. Haven't had a chance to take off and go camping... I need to do that! :cool:

QUOTE]


Check out the accessory that BBQ Bacon has on his rim! - It is pretty sweet

http://bbq-brethren.com/forum/showthread.php?t=260835

I saw that, very handy! I'd be tempted to use one of those at home. Thanks Neighbor! :thumb:

16Adams
06-05-2018, 01:20 PM
If I had that plate in front of me, Iíd probably just sit there quietly and smile.

I think if I was to ever go vegan, Iíd request this for my last meat meal :-)

Monte Cristo
06-05-2018, 01:22 PM
Insane how good that looks.

Edited to add a question:

What does this mean "into the stocking for the first week to ensure the bag adheres to the steak."?

ssv3
06-05-2018, 02:26 PM
That's killer Neighbor! 45 to 55 is the sweet spot for me as well. :thumb:

JokerBroker
06-05-2018, 04:37 PM
Coincidentally, my teenage son and I have been talking about dry-aging some rib eyes for the first time. Thank you for the inspiration to just go do it! Can you describe why you prefer a 45-day aging as opposed to something less?

Blythewood BBQ'er
06-05-2018, 04:43 PM
:shocked:

bluetang
06-05-2018, 06:18 PM
Seriously righteous!

Blowin' Smoke
06-05-2018, 07:02 PM
Iíve been wanting to try this. So you vacuum sealed the whole ribeye in...what bags? Do they allow air to get in? And then the stocking is just to ensure that the bag sticks to the meat?

Sorry if you answered somewhere earlier, I didnít see it.

Your posts always make me want to pick up my game! Looks awesome!!


Sent from my iPhone using Tapatalk

PatAttack
06-05-2018, 07:05 PM
You're the best, Jeanie! Beautiful work as always.



I so need to give this a try.


Thanks for the inspiration!

BillN
06-05-2018, 07:13 PM
Yet another amazing post and cook Jeanie, the best part of your post(s) is I learn something new with each one, Thank You.

MountainMan
06-05-2018, 08:03 PM
As always GREAT looking!!!!!!!


$5.99 a lb. really..........
Shame on you.
$7.99 to $9.99 a lb here and that's at CostCo.


Poor me.. Poor me.

TuscaloosaQ
06-05-2018, 08:16 PM
Wow just Wow!!!!!! That looks amazing Jen....

DisplacedVol
06-05-2018, 08:53 PM
Nothing new to add but it bears repeating: looks delicious!

EdF
06-06-2018, 11:28 AM
Iíve been wanting to try this. So you vacuum sealed the whole ribeye in...what bags? Do they allow air to get in? And then the stocking is just to ensure that the bag sticks to the meat?

Sorry if you answered somewhere earlier, I didnít see it.

Your posts always make me want to pick up my game! Looks awesome!!


Sent from my iPhone using Tapatalk

Umai bags - https://www.drybagsteak.com/

They actually let air out and form a barrier for "stuff" to get in. If you look at the forums and "how to" sections on the site, the idea is you want at least 80% contact between the bag and the surface of the meat - supports enzymatic reactions. So Jeannie's idea of using a stocking is pretty innovative!

Don't do individual steaks - do a rib roast or loin roast then cut afterwards. Too much waste otherwise.

cowgirl
06-06-2018, 03:17 PM
If I had that plate in front of me, Iíd probably just sit there quietly and smile.

I think if I was to ever go vegan, Iíd request this for my last meat meal :-)
Thanks Adams! :-D

Insane how good that looks.

Edited to add a question:

What does this mean "into the stocking for the first week to ensure the bag adheres to the steak."?
Thank you Monte! I use an inexpensive vacuum sealer that doesn't always work well. The Umai bag needs to touch the meat to adhere, it forms almost a "skin like" layer on the steak as it ages. A woman's stocking just keeps the bag tight until the process starts. I sometimes remove the stocking after the first week, sometimes I leave it on through the whole aging process. Hope that makes sense, let me know if I didn't answer your question!
Thanks again Monte! :-D

That's killer Neighbor! 45 to 55 is the sweet spot for me as well. :thumb:
Thanks Neighbor! You're the one who got me hooked on these bags. I owe ya! :thumb:

Coincidentally, my teenage son and I have been talking about dry-aging some rib eyes for the first time. Thank you for the inspiration to just go do it! Can you describe why you prefer a 45-day aging as opposed to something less?
Thank you! Hope you give it a go, they're pretty tasty!
I like the flavor of 45 days. The longer you go, the beefier the meat tastes. I've aged steaks for 30, 45 and 50 days. They are all tender, but the 45 flavor is my favorite. :-D


:shocked:

Thanks Bly! :-D

cowgirl
06-06-2018, 03:29 PM
Seriously righteous!
Thanks Blue! :thumb:

Iíve been wanting to try this. So you vacuum sealed the whole ribeye in...what bags? Do they allow air to get in? And then the stocking is just to ensure that the bag sticks to the meat?

Sorry if you answered somewhere earlier, I didnít see it.

Your posts always make me want to pick up my game! Looks awesome!!


Sent from my iPhone using Tapatalk
Thank you and "Yes" to your questions! https://www.drybagsteak.com/ My vacuum sealer isn't the best for this, so I use the stocking as a backup. It works out well!
Thank you for the kind comment too..:-D

You're the best, Jeanie! Beautiful work as always.



I so need to give this a try.


Thanks for the inspiration!

Thanks Pat! You do need to give it a go. Keep me posted if you do! :thumb:

Yet another amazing post and cook Jeanie, the best part of your post(s) is I learn something new with each one, Thank You.
So kind of you, Bill! Thanks!

As always GREAT looking!!!!!!!


$5.99 a lb. really..........
Shame on you.
$7.99 to $9.99 a lb here and that's at CostCo.


Poor me.. Poor me.
lol Thanks MountainMan! I couldn't pass it up for that price! :mrgreen:

cowgirl
06-06-2018, 03:32 PM
Wow just Wow!!!!!! That looks amazing Jen....
Hey Paul, good to see ya! Hope all is going well on your end of the world. lol
Thanks! :hug: :grin:

Nothing new to add but it bears repeating: looks delicious!
Thanks so much DisplacedVol! :-D

Umai bags - https://www.drybagsteak.com/

They actually let air out and form a barrier for "stuff" to get in. If you look at the forums and "how to" sections on the site, the idea is you want at least 80% contact between the bag and the surface of the meat - supports enzymatic reactions. So Jeannie's idea of using a stocking is pretty innovative!

Don't do individual steaks - do a rib roast or loin roast then cut afterwards. Too much waste otherwise.
Good info, Ed, thanks!

Happy Hapgood
06-06-2018, 07:42 PM
Just seeing this. I've got to try it! You set the Perfect example of how to! Thanks!

Bbq_lover
06-06-2018, 08:58 PM
Looks amazing. I just did the same with a prime at 49 days. Went 1 week longer than I wanted but turned out well. I never used a stocking, but I have a game saver from Foodsaver. It’s the larger model so the whole bag seals well. I do like the littlle trick about trimming the steaks individually though, never thought about that, so I might try that next time. I did a side by side compare on a dry age and non dry aged and the taste and texture was so good that i would rather not have steak unless it’s dry aged!!

gtr
06-06-2018, 09:04 PM
Yes to all that! Steak and taters is a classic for good reason, and I know that yours is next leve! :clap2: I didn't have fridge space to dry age the Christmas rib roast, and, while it was still good, dry aged is better - but I ain't gonna say no to any of it!

Nice work, Jeanie!

cowgirl
06-06-2018, 09:51 PM
Just seeing this. I've got to try it! You set the Perfect example of how to! Thanks!
Thanks Mike! They turn out pretty tasty. Hope you give it a try sometime!

Looks amazing. I just did the same with a prime at 49 days. Went 1 week longer than I wanted but turned out well. I never used a stocking, but I have a game saver from Foodsaver. Itís the larger model so the whole bag seals well. I do like the littlle trick about trimming the steaks individually though, never thought about that, so I might try that next time. I did a side by side compare on a dry age and non dry aged and the taste and texture was so good that i would rather not have steak unless itís dry aged!!

Thank you! The individual steak trim seems to take less time than whittling on the whole slab. I agree... it's hard to beat a dry aged steak. Bet yours are delicious! :thumb:

Yes to all that! Steak and taters is a classic for good reason, and I know that yours is next leve! :clap2: I didn't have fridge space to dry age the Christmas rib roast, and, while it was still good, dry aged is better - but I ain't gonna say no to any of it!

Nice work, Jeanie!

Thanks Greg! I wondered if you did one this Christmas. I always enjoy your prime rib cooks. They are the best! :cool:
Hope you're having a great week! :-D