A 60 Day Dry Aged Strip Steak

cowgirl

cowgirl

somebody shut me the fark up.

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I've dry aged ribeyes and KC strips for 30 days, 45 days, 50 days and this one for Sixty. I was aiming for 50 days but life got in the way. lol

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Used an Umai bag..

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Wrapped into a stocking and into the fridge to age..
The stocking helps the umai bag adhere during the first week.

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after sixty days...

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Sliced the end off and started cutting steaks...

I have removed the outer layer before cutting into steaks, but I prefer cutting the steaks first, then trimming.

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Seasoned one with some of my cold smoked salt, pepper, garlic blend then tossed it into the sous vide for 2 hours at 130F

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Gave it a quick sear and hit it with my cold smoked butter...

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Washed it down with a sip of Crown...

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This one turned out better than I had thought it would. The steak was tender and juicy. I'm not sure if it was the length of the dry age , the sous vide or the combo, but I liked it!

Thanks for looking!
 
I always think she can't top her last cook, well, I guess that is foolish... jeezus Jeanie, you have no boundaries! Awesome cook once again.

Thanks,
Greg
 
BGEChicago said:
I always think she can't top her last cook, well, I guess that is foolish... jeezus Jeanie, you have no boundaries! Awesome cook once again.

Thanks,
Greg
Click to expand...
Very kind of you Greg! Thank you!
The dry aging process really does make lesser cuts of meat tender and flavorful. :grin:
 
Dinner for two perhaps? :thumb:


When you say stocking, do you mean that you vac pack it for the first week?


It looks Fantastic!
 
Every element of that meal is great! From the methods used to the salt & butter, & obviously expertly prepared! I haven't had a drink in quite a while - does CR still come in those purple cloth bags? Those used to be very handy for party supplies and whatnot. :spy:
 
What in the hell are people at Food Network thinking? You could likely beat both Bobby Flay and Alton Brown with one hand tied behind your back.
 
gtr said:
Every element of that meal is great! From the methods used to the salt & butter, & obviously expertly prepared! I haven't had a drink in quite a while - does CR still come in those purple cloth bags? Those used to be very handy for party supplies and whatnot. :spy:
Click to expand...


Yes. I know a bartender. How many do you need?
 
You can’t spell umai withou U & I.

So far not much luck with your Woodpile list :-D
Ive been trying them on The Bride throughout the day.
Sunday Steak it is.
Cheers and gather your rocks
 
Happy Hapgood said:
Dinner for two perhaps? :thumb:


When you say stocking, do you mean that you vac pack it for the first week?


It looks Fantastic!
Click to expand...

Pretty sure she uses a nylon stocking. Pretty sure that's what she said last time.

Oh, and awesome job Jeanie, as per usual! I always hesitate to look at your posts, knowing I'll never achieve the level of your awesomeness.
 
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