I’ve never had dry-aged beef before. At least, not to my knowledge. So, I have no idea if this flavor is normal. I was thinking the color would indicate differently on a bad piece of meat. Spoiled meat wouldn’t look so red, would it? Not sure. Was hoping someone could tell by looking.
I’ve made small steaks with the same cooking technique with good results. Gives you edge-to-edge perfect temperature inside and then you sear it. I’ve also never cooked a 2″ ribeye before so maybe I overdid the water bath.
The roast, after 30 hours in a perfect 130 degree water bath, was not tough any more. All the red went into the juice, in the bag, and the meat color was like it was well-done. No flavor at all. Could almost cut it with a fork, soaked up A-1 sauce nicely, but none of the flavor I get when I do the same cut of meat on the smoker, which takes maybe 3 hours. Maybe dry wasn’t the right word – bland?
Didn’t cook my second steak yet. I’ll get to it tomorrow.