I am hosting a party on June 27th where people can have 135 day, 90 day, 45 day, and non dry aged ribeye.
I have dry aged before but in the past when I’ve done it it was a whole Ribeye not a ribeye cut into a 3rd.
I appreciate the response – overly nervous as im hiring a chef and so many people will be showing up (I thought my post didn’t work so there might be a duplicate – will try to delete it before anybody comments)
I def need to practice more with prepping and cooking the meat
Dry aged beef cooks much faster than non aged. You should learn to cook to temperature – NOT cook to time. Hopefully this chef you hire will know that as it is easy to over cook and therefore ruin dry aged beef. If someone at your party wants “well cooked” steaks make sure your chef uses the non-aged beef for them! No reason to ruin your aged meat as they wouldn’t know the difference anyway.
Yes! On the dry age from last year (the one you mentioned I trimmed too much) I put it on the BBQ turned around to talk to my friends for a few moments and turned back and it was burnt. Luckily I had MANY MANY more and we turned the heat down and watched it carefully. I just got a meat thermometer so hopefully that will help
I’m not touting this product as I have nothing to gain personally, but if you plan on doing much steak grilling then I highly recommend an “instant read” type called a Thermapen. While they seem costly at $80 it will last you a lifetime. Just ruin a few expensive steaks and then $80 doesn’t sound like much money.
The outer most layer of both the meat and the fat have a distinct dark hue and rigid texture. I prefer to steak out my aged meat first and then trim the individual steaks. I merely skim (trim) that “skin” off with a very sharp knife. That make sense?
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