Author Topic: 21 day dry age  (Read 2419 times)

BedouinBob

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21 day dry age
« on: July 25, 2015, 05:12:27 PM »
Ok, I bought a whole rib eye at Costco today. My plan is to put it in for a 21 day age. My question to the folks is prep afterward so I figure I will take a poll. Would you cook it whole after aging as a roast with reverse sear or would you cut it into steaks and go that way? Or do you have other ideas? How would you prepare the meat for your choice of cooking method?
Bob - Colorado Springs
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DivotMaker

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Re: 21 day dry age
« Reply #1 on: July 26, 2015, 11:25:28 AM »
Great either way, Bob!  Your choice...you want grilled steaks, or a prime rib slice?
Tony from NW Arkansas
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BedouinBob

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Re: 21 day dry age
« Reply #2 on: August 10, 2015, 01:18:59 PM »
I think I may try a little of both. Split the roast in half and make the other half into steaks for Labor day weekend. Best of both worlds! I also am extending the dry age to 28 days.
Bob - Colorado Springs
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DivotMaker

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Re: 21 day dry age
« Reply #3 on: August 10, 2015, 08:31:59 PM »
Sounds like a great plan, Bob!
Tony from NW Arkansas
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BedouinBob

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Re: 21 day dry age
« Reply #4 on: August 28, 2015, 07:18:19 PM »
Well, I decided to go a bit longer than 21 days on the dry age and I like the results. You can see the results before and after trimming. I vacupacked the steaks and roast for future use. Maybe Labor day if I can wait that long. I plan on doing this again. I saved a small piece to go with our steak Friday meal to test the flavor. I will give results after dinner!  :)
Bob - Colorado Springs
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BedouinBob

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Re: 21 day dry age
« Reply #5 on: August 30, 2015, 10:35:10 AM »
Results: good beef flavor. Tender but a little drier than I expected. He piece I tried out was not a full steak so that may have been a factor. It was a thinner piece of meat. So the jury is still out on the juciness factor.
Bob - Colorado Springs
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elkins20

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Re: 21 day dry age
« Reply #6 on: August 30, 2015, 11:07:59 AM »
The steaks look really good, I may have to get one of these at RD.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

DivotMaker

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Re: 21 day dry age
« Reply #7 on: August 30, 2015, 02:25:49 PM »
Way to go, Bob!  I just love these steaks!  I've never had a problem with dryness...probably the piece you had, like you said.  Wait until you have one of the full-size thick ones! ;)
Tony from NW Arkansas
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