A 50 Day Dry Aged KC Steak

[cowgirl]

I was actually aiming for 45 days but "life" got in the way. :grin:

Last time I aged KC strips for 30 days..
http://www.bbq-brethren.com/forum/showthread.php?t=224639&highlight=dry+aged

Last ribeyes were aged for 45 days...
http://www.bbq-brethren.com/forum/showthread.php?t=225409&highlight=dry+aged

Found this at the local store. It wasn't a high quality slab , (select), but I figured the dry aging process would only improve the meat. (it did)

Went with the same Umai bags I used last time...

bagged...

A trick I read about elsewhere and tried last time. Slip a stocking over the bagged slab of meat for the first week to help the umai bag adhere. It works great. I used a black silk stocking... had it on hand. Don't ask!

My fridge has glass shelves so I place the meat rack on 4 foil balls to raise the rack off of the shelf for better air circulation.

50 days
The meat has a nice waxy coating...

Instead of cutting the outer layer off of the meat while the slab was whole, I cut the meat into individual steaks, then trimmed them. I think it saved a little bit of time.

I had to try one, I was starving!!!

Just seasoned with cracked black pepper and coarse salt, then slapped it into a hot iron skillet with some onions.

I couldn't decide on a side dish and really didn't feel like making one...
so my side was a one finger glass of Crown Royal.
Can't go wrong with meat and whiskey. :grin:

It turned out great. My favorite steak is ribeye but the price on this was so low, I had to give it a try. The aging process made the meat nice and tender and I loved the beefy flavor.
Will be doing these again.



Thanks for looking!

 

[ssv3]

Looks heavenly Neighbor! Way to elevate the meat quality and steak/onion combo is all you need with whisky to chase down after. :thumb:

 

[IamMadMan]

Awesome....

 

[Wood Fire Steel]

Great tip about the stocking. I have had issues getting the umai bags to hold a vacume. This would solve the issue. Thank. I assume you freeze the remaining steaks. I vacume seal them without trimming the outer dark crust from the dry aging. When I thaw them in the vacume bag, the crust softens and does not need to be trimmed. If it is still tough, easy enough to trim then.

 

[Stingerhook]

Fantastic Jeanie, a girl after my own heart with meat and whiskey.

 

[cowgirl]

Looks heavenly Neighbor! Way to elevate the meat quality and steak/onion combo is all you need with whisky to chase down after. :thumb:

Thank you Neighbor, these turned out really nice.
Can't thank you enough for introducing me to dry aging like this. It's hard to go back to regular ole steak. :grin:

Awesome....

Thank you!! :-D

Great tip about the stocking. I have had issues getting the umai bags to hold a vacume. This would solve the issue. Thank. I assume you freeze the remaining steaks. I vacume seal them without trimming the outer dark crust from the dry aging. When I thaw them in the vacume bag, the crust softens and does not need to be trimmed. If it is still tough, easy enough to trim then.

Thanks!! Yes, I seal and freeze them.
My vacuum sealer isn't the best and sometimes it doesn't get as much air out as I would like. The stocking helps.
I like your idea of trimming after freezing, will give that a try next time. Thank you!

 

[cowgirl]

Fantastic Jeanie, a girl after my own heart with meat and whiskey.

Thanks Marty! Pretty much all a person needs. :grin:

 

[Free Mr. Tony]

That looks so funky, and so delicious. Always wanted to try those bags, just haven't gotten around to it.

 

[cowgirl]

That looks so funky, and so delicious. Always wanted to try those bags, just haven't gotten around to it.

Thanks! The dry aged slab looks like what I picture mastodon meat would be. :grin:

 

[Big George's BBQ]

I have got to try this Need to get rid of my vertical Vacuum Sealer for the horizontal type

 

[4ever3]

Looks amazing Jeanie!

 

[Bigr314]

Looks great. I would never have the patients to wait it out. I have trouble waiting for something to sit in a brine. Well done.

 

[cowgirl]

I have got to try this Need to get rid of my vertical Vacuum Sealer for the horizontal type

Thank you George! You really need to give these bags a try sometime. :grin:

Looks amazing Jeanie!

Thanks Jeremy! :grin:

Looks great. I would never have the patients to wait it out. I have trouble waiting for something to sit in a brine. Well done.

Ron, the worse part is the room this takes up in my house fridge. I shoulda moved it out of the way to one of the beer fridges. Thanks Friend! :grin:

 

[SGH]

Sister there is not much that I can say that hasn't already been said above. Simply another phenomenal post from one of my very favorite forum members. Keep on cooking sister:thumb:

 

[cowgirl]

Sister there is not much that I can say that hasn't already been said above. Simply another phenomenal post from one of my very favorite forum members. Keep on cooking sister:thumb:

Thank you Sir!! :hug::-D

 

[ShadowDriver]

This is yet another reason why I find that I'll need a cheap second fridge.

You'd pay a pretty penny for an aged hunk of meat like that in a restaurant...

That looks fantastic, Jeanie.

 

[T.Mac]

Dang, that looks amazing! :shocked: I gotta try dry aging sometime. Nice adult beverage pairing too! :thumb:

 

[bluetang]

Lookin like a serious yes!

 

[SirPorkaLot]

As always Jeanie, I find myself trying to lick the screen whenever you post your cooks.

Nice job on that beef!

 

[MisterChrister]

Those look fantastic Jeanie! You and Sako got me started on the Umai bags, and I'm sure glad you did! I'll be putting a 4-bone Hereford prime rib into a bag tonight, for Christmas! Looks like I'd better get some Crown, too!