cooking my dry-aged steak

[Dave]

All–

Tomorrow I’m going to cook the first of my dry-ageged (45 days) rib-eye steaks from an18 lb sub-prime–never before have I done such a thing and I’m truly looking forward to it. Any recommendations on how to cook them? Grill? BGE? Stove-top? Oven? Absent recommendations I suppose I’ll just cook them on our gas-grill.

Thanks in advance,
Bittle (Dry-aged first-timer)

[Ron Pratt]

Bittle…. Care to tell us how thick you cut these steaks? Trust me…45 day dry aged steaks will definitely cook fasterI REALLY hope you have an accurate meat probe thermometer to read your steak’s internal temperature! Cooking to time sucks! Ron

[Dave]

1.5 to 1.75 inches I suppose. And yes, I have a good (read accurate) meat thermometer.

[Dave]

Well, it was with great anticipation that I prepared my first dry-aged steak. Got ten 1,75 thick steaks out of the 18 lb rib-eye that, after 45 days, still weighted 16 lbs before removing another 4 lbs more of “bark.” It looked good. Smelled earthy, beefy, not bad in any way.

Underwhelming, however, would be the best way to describe the taste. Lightly brushed with EVOO, pan seared for three minutes each side, salt and pepper added thereafter. Oven (450) for ten or so more minutes until internal temp reached 130. The inside was perfectly done for me, a little too rare for the Misses. Flavor was good, but not rock-your-socks-off good. I didn’t make a sauce because I didn’t think it would need one, perhaps next time I will. Also, next time I may just put them on the grill and cook them like I cook a normal steak, but for less time.

[Ron Pratt]

Sorry to hear your report – but can I be perfectly frank with you? You spent 45 days aging that meat and then you trimmed off 4 pounds or 25%??? Really – you trimmed away the goodness and most of your effort! Too late now, but you threw away the rich taste of aged beef by trimming back to what I call “grocery store red”. When I trim I actually am skimming the outer most tough layer. My trimming loss is negligible and even aged fat is so delicious. Just my .02 worth. Ron

[russell quesenberry]

You could try sous vide cooking your steaks. I did the same cut for the same amount of time. I cooked them with my anova cooker at 140 for two hours then seared them on the grill. best steak i have ever had. just an idea.

[Sherry]

Russelq, thanks for posting your sous vide experience. I was wondering how the steak would taste cooked this way. Definitely going to try this method.

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