Search Results for 'my 60 day dry aged ribeye experience in picture'

[Barry]

That does look very good for choice. Hope you have more bagged!

[Anonymous]

Thanks aiki! Yes, I may have already become an addict..and I may have snorted the left over bits of fat. What a rush :woohoo:

Ron, I was wondering about the marbling myself.. it does look pretty good for choice doesn’t it!? Kicking myself for only getting 6 lbs of that cow!

I was actually looking for our small cooler but I couldn’t find it anywhere. The stovetop worked better than I thought and I only had to turn it on low for 10-15 minutes at the end. Turns out our tap water is 138 degrees and our All-Clad pot retains heat really well.

[Ron Pratt]

BRAVO, Jeff! A meal well orchestrated from start to finish!

That chunk-o-cow had beautiful marbling throughout so it may have been prime that got pass the inspector. That’s why when I buy my meat at SAMs I go early in the week when ours has been restocked from a busy weekend and typically I can sort through 16 to 24 cryovac bags inspecting the ends for signs of marbling. Excessive outer fat will also be revealed by this close inspection.

What I have found since originally starting my “hot tubbing” thread 2+ years ago is I use a small several quart Thermos and the hot water from the tap stays hot the entire time so no need to replace the water nor have an exterior source of heat. In fact recently I removed my steaks and put the lid back on the Thermos that night. The next morning 14 hours later my Thermapen showed that water was still 86°.

Now you have wowed your new bride with a home run I bet she’ll be encouraging you to age more and larger pieces! Ron

[Barry]

Congratulations! You did very well. You are on your way to dry aging addiction!!

One tip– the internal temperature can rise quite quickly in dry aged meat while on the grill–much more than meat that is not aged.

That gives another good excuse to drink while sitting close to the grill!

[Anonymous]

Hey Everyone! This is the first time I’ve shared my experience in detail on the forum. I was compelled because my results were so outstanding this time..and because I took some good pics B)

I’ve done a few striploins in the past and they’ve turned out very good, but didn’t blow my mind. This ribeye turned out so absolutely amazing, that I think it might have. The intense beefy flavor was something I’ve never experienced, and the texture melted in my mouth like butter. I had to post…

Well, here is goes.

This was a Choice cut from Sams at $7.99/lb, and the original weight was exactly 6 lbs. Post aging weight was 4.426 lbs (..still trying to convince the wifey we need to purchase 15lbs next time :laugh:

I was a little concerned I aged it too long (60 days) since it was such a small cut… my worries were quickly put to rest

I got 4 great cuts approx 1.5″ thick. Didn’t trim very much on mine, and sealed/froze the remaining two for later. Can’t frickin’ wait.

This was my first time with athe water bath/sous-vide method to raise the internal temp to approx 115. Turns out my strainer pot and stove top works perfectly for this task. Easily maintained 115 degrees on low. Big thanks to Ron for the advice! I will never again cook a good steak without this method!!

Even got to enjoy my prep work with the “Best Beer in the World” according to BeerAdvocate. If you enjoy a good IPA, you really need to try this beer at some point. Outstanding :silly:

After 60-70 minutes in the tub, the internal temp was at 108. Took them out of the sous-vide bag & seasoned with some kosher salt & pepper.

Heated the weber as hot as I possibly could with a dense layer of charcoal. A quick 2 minute sear on each side and they were perfect around 133 internal. They actually got a little too crispy because there was too much flame, so next time I might hold the water bath at 120 degrees and sear for 60 or 90 seconds. Anyone have any other suggestions?

A little hard to tell from this picture, but the steak cut like butter and were perfectly cooked inside. Best meal I’ve had in a while.

In conclusion, these were by far the best steaks I’ve ever prepared, and they seriously rival any high-end steakhouse I’ve been to in the Minneapolis area. I attribute the amazing beefy flavor and the buttery texture to the drybags…plus the water bath and quick sear really added a lot to the overall experience and perfect preparation. (THANKS RON!) I’ve prepped some great cuts of steak before, but they have never come close to being this good.

Thanks again everyone for your help and I can’t wait til the next one!