Day 41 on 16 lb choice ribeye

[David W Jones]

I was planning on a 45 day aging period, but due to work schedule I am going to be out of town therefore last night I cut the rib eye into steaks, gave one steak to my father and one steak to my two boys, froze 6 steaks and grilled one steak. Each steak was about 1 1/4 inch thick and weighed about 1 to 1 1/4 lb each.

My wife and I split a 1 1/4 lb steak cooked medium rare with a warm red center. She stated that the steak was as tender as any filet mignon she has ever eaten. The steak had an excelent taste. I had read that the dry aged steak would not shrink when cooked, in fact the steak when plated looked larger that when it was placed on the grill.

Thanks very much for your help. I will continue dry aging steak for myself and my wife and my kids my dry age their own steak if they like it.

[Ron Pratt]

Glad to hear your report, David! It’s always rewarding to know that you yourself turned that chunk-o-cow into something special and at a fraction of the cost had you purchased that much meat aged by someone else! I couldn’t help but notice that you and your wife prefer medium rare just like my wife and I do. – have you considered the “hot tub” method which lends itself perfectly to rare and medium rare grilled steaks? Here’s a link to what I posted on the subject some time back.
http://www.drybagsteak.com/forum/10-other-recipes/130-hot-tubbing-steaks-definition-thereof

Ron

[David W Jones]

Ron

I have never tried the Hot tub method. Does this reduce the charcoal smoky flavor by cutting down the grill time. I usually sear both sides then lower the fire to finish cooking at a lower temperature.

David

[Ron Pratt]

David, I smoke many of my meats when I’m cooking “low and slow” – but never smoke my steaks. Could I?…probably, but since the hot tub gets my internal temp up typically to the 105 to 110 level before they even go on the grill there isn’t much time for laying too much smoke on them in the 4 minutes total they are on the grill. I’m just suggesting you might try it as hot tubbing eliminates that cold blueish red center common to most people’s rare and medium rare cooks.

Ron

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