Home dry-aging a SUCCESS!! w/ some pron!

[jasonjax]

For those of you that didn't read my original thread here it is: http://www.bbq-brethren.com/forum/showthread.php?t=123955

So tonight we cooked the steaks. WOW! I was super impressed with the 14-day dry-aged beef. It had an excellent texture and taste to it. I knew it was a winner when my wife, who is FAR from a steak connoisseur scored three for three on blind taste tests between the control steak and the dry-aged steak.

I am sooooo full right about now, and so far no one is puking. WIN! I will be trying 21-day dry-aged Costco rib eyes next.


The big steaks are the "control steaks" The smaller ones are the dry-aged. Rubbed them with kosher salt, fresh cracked pepper, and a little garlic powder.

My wife loves the griddle cooked steaks so I cooked them on the cast-iron tonight. Turned out awesome.

Glazed them with a little melted butter a la Ruth's Chris style.

Time to chow down! Dry-aged was on top and one of the "control steaks" was on the bottom.

Did I mention I was full? Man that is eating right there!

 

[Phrasty]

Awesome stuff Jason! Those steaks ALL look good! :thumb: Dry aging is a great process to know if you can avoid them going green on you! :heh:

Cheers

 

[Phrasty]

Random question... By chance, do you know the name of the wood those platters are made of? Might have to wait on Marty to pass by. We have a lot of it locally here. We call it "Guango".

Ok :focus:

 

[jasonjax]

Random question... By chance, do you know the name of the wood those platters are made of? Might have to wait on Marty to pass by. We have a lot of it locally here. We call it "Guango".

Ok :focus:

Google monkey pod

 

[tish]

So, did they melt in your mouth like buttah? They look really good!! :wink:

 

[BBQ PD]

Fantastic! I am a huge fan of dry aging. I will never buy another prime cut of beef again. Stickily Choice, then dry age, and presto, Prime, and then some :thumb:.

 

[71-South]

So were the aged cuts markedly better than the control cuts?

 

[bigabyte]

Those look absolutey incredible!:hungry:

 

[KnucklHed BBQ]

Nice! Break me off a piece of that!!

 

[Sammy_Shuford]

Mighty good looking steaks!

 

[Phrasty]

Google monkey pod

:thumb: Same thing! Pretty cool! Thanks!

Cheers

 

[jasonjax]

So were the aged cuts markedly better than the control cuts?

Yes! Sorry, I should have been more clear in my post. They were definitely better than the non aged steaks. They had a fantastic texture to them and a more robust flavor. The fact that my wife could tell a difference is very telling.

I will be trying a loin strip primal next time.

 

[Norm]

Boy those look awesome!

 

[scp]

What about dry aging a whole beef tenderloin? These can be had at RD at a pretty good deal and need to be trimmed anyway.