Ideal aging time – boneless ribeye

[Patrick Dinolfo]

Two years ago, I ate a steak aged 115 days at a restaurant in Dallas. At that length, there was a distinct blue cheese flavor that came through in the meat. It almost coated your mouth with each bite. Completely unique to any steak I’ve ever eaten.

I was told that after about 70 days of aging, the meat develops this profile due to the enzymatic process happening during aging.

I’ve also read that most of the weight loss occurs before 45 days. At that point the only reason to age beyond is to let the enzymes do their thing and tenderize/develop flavor in the meat.

I’ll try to hold out to 75 days and report back.