enjoying my aged beef – a renewable resource!

[Ron Pratt]

Earlier this week Pat and I decided we were due for a wonderful prime rib dinner for tonight. So I went to our “bank vault” being my garage freezer and selected this 60 day aged chunk.

This will work perfect for us and after I cook it to medium rare on my egg I will split it length-wise down the middle. That way we each enjoy the seared taste with our favorite rub on one side blended with the med rare meat from the middle.

I already have this in my 6-pack size cooler “hot tub” with hot tap water and will for 75 minutes. Then a short roast indirect on my egg at 250° dome temp to about 123° internal, off for a short foiled rest while I get up to searing temp and then a grand finish egging it direct!

BTW don’t plan to ring my doorbell – as I’m NOT ANSWERING!!! :laugh:

[Barry]

Wow…All I can say is wow! That is over the top – Wow!

No sig. on purpose…just WOW!

[Barry]

Ron,
Dying to know what you use for a rub on steak. I have tried numerous ones from scratch and store bought. I have a good pork rub, but really looking for a good steak rub and again…WOW!

Barry

[Ron Pratt]

Just as an epilogue here was that aged cooked prime rib after I merely cut it in half “bookwise”. The internal temp was already 109° when it went on my egg thanks to a 75 minute hot tub. While this is no fancy plating like toasty delights us with at least it shows the uniformity of doneness throughout with no dark, blueish red nor bloody center in spite of it being medium rare.

[Ron Pratt]

barry593 wrote:

quote :

Ron,
Dying to know what you use for a rub on steak. I have tried numerous ones from scratch and store bought. I have a good pork rub, but really looking for a good steak rub and again…WOW!

Barry

Let me answer this two ways…

Here’s the rub I used on this piece

RRP’s Prime Rib Rub – Though it’s not really mine!

As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.

1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also hit it with coarse Kosher salt as well.

Then for your other question for just steaks that have been aged I only use salt and pepper so that the taste of the aged meat can shine through!

OTOH if I’m having and serving non-aged steaks we really like and always hear raves when I rub with Dizzy Pig brand “Raising The Steaks” rub. You should be able to find it locally as it is growing rapidly there on the East coast and is made in VA. Here’s their site if you want to look at the various rubs they offer. They all are good and are matched to enhance certain meats, vegetables and fruit. Even the hot one called Swamp Venom kicks a Bloody Mary through the goal posts!
http://www.dizzypigbbq.com/rubs.html

[Barry]

Thanks a million Ron, very much appreciated!

Barry

[Scott Mark]

RRP wrote:

quote :

Just as an epilogue here was that aged cooked prime rib after I merely cut it in half “bookwise”. The internal temp was already 109° when it went on my egg thanks to a 75 minute hot tub. While this is no fancy plating like toasty delights us with at least it shows the uniformity of doneness throughout with no dark, blueish red nor bloody center in spite of it being medium rare.

Credit for the fancy plating goes to the evening’s hosts, who are both professional chefs, one of whom teaches at the culinary school. There was a brigade of four assembly-line plating the beef course, plus one more of us to serve the remaining six guests at the table while I took pictures.

I want to age beef for them again…

[Ron Pratt]

Thank you for explaining that, toasty! I was almost reluctant to post my crude-just-cut-open meat knowing I’d never do it the plating justice your pixs had shown!

BTW I’d bet your hosts and friends will let you age meat for them any time!

Ron

[Scott Mark]

RRP wrote:

quote :

Thank you for explaining that, toasty! I was almost reluctant to post my crude-just-cut-open meat knowing I’d never do it the plating justice your pixs had shown!

BTW I’d bet your hosts and friends will let you age meat for them any time!

Ron

That is a bet you would win. Father-in-Law is hoping to find an appropriate venison roast to age. I’m a little concerned- it will probably be something from the leg rather than from the back, and with beef we mostly look for cuts from the back (strip loin, ribeye). But if I’ve got space I’ll be happy to try it.

You should also give yourself credit for the idea of a doublewide steak/roast, cut in two for two people. I picked up that idea from your pictures and I’m looking forward to trying it.

[Charlie]

Thank you Ron for the dry rub information.

Charlie

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