Author Topic: 21-day dry-aged ribeyes!  (Read 22566 times)

benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #15 on: January 11, 2014, 12:08:08 AM »
I am diggin that hardcore
Ben in Chandler, AZ
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Re: 21-day dry-aged ribeyes!
« Reply #16 on: January 11, 2014, 12:19:17 AM »
Gotta just do it, Man!  Get you sample pack from UMAi, buy a whole ribeye or strip steak, and get on it!  Make it so!  ;D
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #17 on: January 11, 2014, 12:20:46 AM »
I guess I have to now, now that you said I have too
Ben in Chandler, AZ
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Re: 21-day dry-aged ribeyes!
« Reply #18 on: January 11, 2014, 12:23:37 AM »
 ;D ;D   Don't be scared! 
Tony from NW Arkansas
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #19 on: January 15, 2014, 10:43:57 PM »
Day 10 update!  The ribeye is looking really good!  It's beginning to form a rind (as it should), and I can definitely tell a difference in the weight.  The meat is much stiffer (due to moisture loss), so the bag is working "as advertised!"  Another 11 days!

Here's 3 pics:  day 1, day 3 and day 10.  Notice the difference?

By the way...no odor to it whatsoever! 
« Last Edit: January 15, 2014, 10:45:55 PM by DivotMaker »
Tony from NW Arkansas
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #20 on: January 18, 2014, 03:20:56 PM »
Day 13 update!  The ribeye is looking really good!  You can see the shrinkage in the fat cap, and the side-by-side comparison of the day 1 and day 13 pics of the meat side!.  The fat cap is more brown, and the rind forming on the meat side is a deep crimson.  No odor, and the colors are just what they should be! 
Tony from NW Arkansas
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Wik

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Re: 21-day dry-aged ribeyes!
« Reply #21 on: January 18, 2014, 06:41:14 PM »
Just went to a upper end steak house and I treated myself for my birthday to the dry aged ribeye and my wife had there standard.  WOW what a difference when you have them side by side!  Can't wait for your results, I think I'm going to have to try this out once grilling weather returns for me.  Is my understanding right, that once the long wait is over you trim off the outside a bit, then toss on the grill as normal?  Do you end up grilling them differently than a normal non-aged steak?
Chad from Moorhead, MN
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Re: 21-day dry-aged ribeyes!
« Reply #22 on: January 18, 2014, 07:44:17 PM »
Welcome to the dry-aged club, Chad!  Yep...just don't know the difference until you have one, and especially compare them side-by-side!  That's awesome!  You're right; you have to trim the rind off, then treat like any other steak.  You can smoke them, grill them, or slow smoke the whole thing like a roast!  The difference is taste and tenderness.  Drying "concentrates" the beef flavor, much like reducing a sauce on the stove top.
Tony from NW Arkansas
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Wik

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Re: 21-day dry-aged ribeyes!
« Reply #23 on: January 19, 2014, 06:03:58 PM »
I just ordered the sampler pack and started watching videos and comments on their forum.  Did you think it was tricky getting a good seal?  If so any tips?  Sounds like some have had issues / concerns while reading their forum.  Now that my beer fridge is back alive I'm thinking that needs to be put to work double duty.  It has a recirculating fan that constantly runs so I would think there would be good air movement.
Chad from Moorhead, MN
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Re: 21-day dry-aged ribeyes!
« Reply #24 on: January 19, 2014, 07:12:22 PM »
Nice, Wik!  Yes, the seal was a little tricky.  I had t set the seal time up a little on my Foodsaver Pro 3, and had to be careful to keep the little vac assist thing in place (the "VacMouse").  When it's vacuuming the air out, you have to keep massaging the air pockets forward, and then hit the seal when you've got all you can get.  Close enough is ok with these.  There are no grooves, like on a regular Foodsaver bag, so nothing to channel the air.  I think my first attempt came out fine, as it appears the bag is almost completely adhered to the surface.  I'll get better with practice!
Tony from NW Arkansas
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #25 on: January 21, 2014, 07:47:52 PM »
Day 16 update!  It's getting so close, I can almost taste it!!  Sunday is going to be SUCH a good day!  The little jewel is looking really good!  Excellent colors coming out in the rind.  I know it looks like "rotten meat" to some, but when you see the pics of the beautiful meat contained within that brown surface, you'll be amazed!  The rind develops kind of a "nutty" aroma when you trim it, not a "rotten" smell at all.  These bags keep out the bacteria that causes rotting, but allows drying.  Stay tuned for some fantastic ribeyes!
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #26 on: January 21, 2014, 11:25:38 PM »
Oh Hell you are making me jealous and hungry. CAN"T wait to see the results!
Ben in Chandler, AZ
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Re: 21-day dry-aged ribeyes!
« Reply #27 on: January 22, 2014, 05:51:51 PM »
I know, Ben, it's cruel!  I just wanted others to suffer with me while I wait! ;D   I plan to cut some nice "3-finger" steaks out of it.  Should be some kind of good!
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #28 on: January 22, 2014, 10:12:13 PM »
oh man......I need a napkin for this drool
Ben in Chandler, AZ
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Re: 21-day dry-aged ribeyes!
« Reply #29 on: January 22, 2014, 10:14:20 PM »
 ;D ;D
Tony from NW Arkansas
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