The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Question
- This topic has 10 replies, 2 voices, and was last updated 12 years, 4 months ago by Anonymous.
November 5, 2010 at 1:50 am #1159AnonymousGuest
Ok so Im ready to rip into my Rib loin tomorrow, and by then it will have 23 days on it. I read about dry aging before, and they said that after a steak is dry aged, it doesnt have the shelf life that a fresh steak would have so im wondering if I cut all the steaks tomorrow night, and then refrigerate the rest until the next day when we have more people over, will they be ok for one night in the fridge…..im assuming yes but thought I better check. I hope they turn out good, im gonna be trying them for the first time with company tomorrow.November 5, 2010 at 1:19 pm #4145
I don’t have a clue where you heard that silly rumor! You’ll be fine – don’t worry about it AT ALL!November 7, 2010 at 3:23 am #4152AnonymousGuest
Well I finally ripped into those Rib eyes on Friday and Saturday, we had friends over that thought it was the best steak they had ever had, and that felt pretty good. I myself was happy as hell with them, it was weird opening a big bag of meat from the fridge and finding really no smell at all from it. The steaks have a denser feel in the mouth, tender and packed with nice rich smooth beef flavor. I let them go 23 days, but only because we had guests, next time it will be 28 or longer. I also have to agree with RRP, even though I did trim off the dry stuff, I saved a long piece and put it onto the grill, it doesnt taste strong at all, just a bit chewy, and wont cut it off next time. Heres a few pics.November 7, 2010 at 5:55 am #4153AnonymousGuest
Another observation I made about the dry aged steaks, was that on both nights I grilled them, one night on lump, and the next on gas, after about 3/12 minutes on each side, I noticed that the steak seemed a solid pink right through the steak, and not cooked more towards the edge and pink in the middle……I wonder if it would just take more time to cook it to that state with less water being in the meat. Im sure that with a regular steak, it would have cooked more in that time. Anybody else notice this?November 7, 2010 at 6:43 pm #4154
glad you and your guests liked them! I hope that means you are officially hooked! As for cooking dry aged steaks yes they cook much quicker. Because of that I cook to temperature vs. cooking to time by using an instant read thermometer called a Thermapen. IMO overcooked beef is a sin and even more so after the effort of dry aging it only to over cook it.November 7, 2010 at 9:29 pm #4155AnonymousGuest
I second the thermapen! Expensive but I use it on all kinds of stuff.
BTW, Kinder….pix?November 7, 2010 at 10:08 pm #4158AnonymousGuest
Actually, I seemed to notice that for the same amount of time I normally cook a steak, the dry aged ones seemed to be less cooked or pink through the whole thickness…..rather than showing the edges cooking into the center, not sure why its like that but doesn’t really matter, they were great. I will look into the thermapen for sure. I used to use one of those wireless thermometers for roasts but the cords pack it in after a while. As for the pics, ive tried posting pics under 150 but they don’t go through, not sure why.November 7, 2010 at 10:10 pm #4159November 7, 2010 at 10:13 pm #4160November 7, 2010 at 11:43 pm #4162
Note to Kinder:
I received your email and have deleted that post for you. As a poster you can edit your own messages, but for security reasons deleting threads is only allowed at moderator level and above. I hope you understand.
RRPNovember 8, 2010 at 7:04 am #4163AnonymousGuest
No problem, thanks RRP. Yes I am hooked on this method, and so is the wife. I have a feeling our next trip to Costco is going to include another big rib eye.
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