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June 26, 2015 at 5:19 pm #2306
This is my first time using UMAi dry bags. This weekend is when i open it up to see the results!
Seller: Costco Grade: USDA Prime Cut: Strip Loin
[td]Start Date: [/td]
[td]May 23, 2015[/td]
[td]End Date: [/td]
[td]Age Time: [/td]
Day 28:June 26, 2015 at 6:33 pm #9317
Looking good! Hopefully you will weight it before you trim it so that you can determine the % of weight loss due to aging. IOW getting rid of the tasteless water that will make your steaks taste more beefy!
RonJune 26, 2015 at 8:20 pm #9318
Thanks Ron! I will share the end weight along with the percentage loss both in weight and trimming when I butcher it this Sunday.June 26, 2015 at 8:31 pm #9319
I’m betting the untrimmed loss will be 21%. As for trimmed loss I have never even once measured that aspect. I just take exception to heavy trimming so what I would end up reporting would probably be greater than other people. Trimmed weight is optional, but water loss isn’t. That make sense? LOL RonJune 29, 2015 at 5:47 am #9323
36 Day Dry Age USDA Prime NY Strip Loin
Cut: USDA Prime NY Strip Loin Start Date: May 23, 2015 End Date: June 28, 2015
[td]Days for Age: [/td]
[td]Weight at Start: [/td]
[td]Weight at End: [/td]
[td]Percent Loss: [/td]
[td]Trim Amount: [/td]
[td]Total Consumable: [/td]
[td]~ 8.5 LBS[/td]
Unfortunately, I over cooked it. My preference is medium rare or rare plus, but this came out medium. I thought I was being very careful about the timing, but in the end wasn’t careful enough! Very flavorful and tender. Will give a more detailed review when I get it at medium rare! 😉June 29, 2015 at 9:31 am #9324
Sorry to hear of the overcooking – THAT is a bummer! Too late to warn you now that dry aged beef cooks much faster. OTOH your method of reverse sear is the proper way IMO, but you must have been cooking to time as opposed to cooking to internal temperature. Might want to consider buying a Thermopen in the near future. RonJune 29, 2015 at 4:24 pm #9325
I did monitor with temp, the problem was it appears that the carry over was higher than I expected. Smoked it till 100, it carried over to 115! Before the sear! 🙁June 29, 2015 at 6:59 pm #9326
Great choice of wine!!
I need to go back to Paso Robles and get more.
DaleJune 30, 2015 at 2:00 am #9327
Just curious and I mean this with no disrespect…You said “Sear on Weber Kettle at 1030 F”. I honestly never knew that a Weber was capable of that degree of heat unless you seared “caveman style” directly on the charcoal. And ALSO I don’t mean to beat a dead horse but a temp rise from 100 to 115 makes me question where the steaks were resting in the meantime. NO OFFENSE – OK? Just trying to help you salvage the steaks from all your effort! BTW you do have some of those steaks left over don’t you? RonJune 30, 2015 at 5:16 am #9328
Its all about the fuel, the vehicle (kettle) has no bearing unless there is a restriction of airflow. In this case, I used a chimney full of Royal Oak Lump. The laser is on the grate in the center.
I took it off my smoker at 100, wrapped in foil and put it on a table which is between my WSM (smoker) and the 22″ Weber Kettle. I let it sit for 15 minutes (I don’t believe it was in the sun, should have been shade by then..
No offense taken. I’m a seasoned griller and smoker, I understand the art of smoking low and slow, as well as high temp grilling. I’ve never seen carry over that dramatic. I guess sometimes you go into it with certain assumptions, and you know what assuming does! 😉
Next time, I’ll smoke to 90-95, and handle the rest on kettle.
Yes, I vacuum sealed the steaks. Thought of grilling a couple this weekend, but will probably do 2 butts and a brisket in the smoker instead. 🙂June 30, 2015 at 11:58 pm #9332
nyc2, you sliced the steaks then trimmed them. Do you think that is better than trimming the whole loin?July 1, 2015 at 12:18 am #9333
@Dale, this was my first time cutting a dry aged loin, so I “believe” it is easier. The advantage I see is being able to trim the minimal amount of bark off. By slicing it into steaks first, I can clearly see where the bark ends. With that said, I used a 10″ cimeter to cut from fat side down for the steaks. Getting through that bottom bark was a little difficult. I think a 12″ cimeter would be better. Hindsight being 20/20, I should have tried cutting from bottom towards the fat cap.July 1, 2015 at 12:39 am #9335
May I just add my .02 worth? His was a strip loin, but when you age a boneless rib eye then the meat side is clearly rippled with peaks and valley’s where the bones have been cut out. If you trim lengthwise first then you will be cutting the tasty peaks way deeper than need be in order to get down to the valleys! Make sense? Instead if you steak out the piece then you can easily see where and what to trim so as to lessen the trimming “waste”. Then as you get more confident then I “challenge” you to lessen your trimming back to grocery store red. That outer brown meat underneath the hard exterior is to die for as it sears up and is ever so rich and tasty! Besides finicky folks won’t even see the difference in the grilled steak, but will rave at the taste. BUT I know…one step at a time! LOL
RonJuly 1, 2015 at 1:41 am #9336
Can’t wait to do a loin, but first I have to finish my first Pancetta.
NYC2, you enjoyed the wine?!?!July 1, 2015 at 2:36 am #9337
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