Author Topic: 21-day dry-aged ribeyes!  (Read 27402 times)

DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #30 on: January 25, 2014, 07:28:27 PM »
Steak alert!  Tomorrow's the day!  Been a LONG 21-days, but it's almost here! ;D
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #31 on: January 26, 2014, 12:13:56 AM »
Can't wait to see your results!
Ben in Chandler, AZ
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Three Sons BBQ

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Re: 21-day dry-aged ribeyes!
« Reply #32 on: January 26, 2014, 07:11:29 AM »
Fantastic!

What time should we be over?    ;D
Brinkmann '07... Offset '11... Smokin-It '13!!!

DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #33 on: January 26, 2014, 02:04:37 PM »
Just finished trimming and slicing the steaks!  The photos show the various stages of the process.  The rind was pretty tough, and took a little elbow grease to get it trimmed!  This is the longest I've dry-aged beef, so I wasn't sure what to expect.

Turned into 10 nice steaks, and one small one.  I'll show pics of the prepped/cooked steaks later!  ;D

The cut steaks you see laid-out on the board went directly in the vacuum bags and in the freezer.  Should have 2 more nice steak dinners out of this!

Taste report to follow in about 5 hours!

These are a little over a pound each.  So, conservatively, at $40 each (at a good steakhouse), I've turned $100 worth of beef into $400 worth of great steaks!  3 weeks of waiting is definitely worth it!
« Last Edit: January 26, 2014, 02:42:24 PM by DivotMaker »
Tony from NW Arkansas
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BHamel

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Re: 21-day dry-aged ribeyes!
« Reply #34 on: January 26, 2014, 03:08:51 PM »
Gonna try that this summer. 
Ben from Ohio
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #35 on: January 26, 2014, 03:24:11 PM »
Hardest part is the wait!! ???
Tony from NW Arkansas
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Walt

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Re: 21-day dry-aged ribeyes!
« Reply #36 on: January 26, 2014, 03:35:12 PM »
Whats the maximun you can age in these bags?  Is there a point of diminishing returns?  I will be picking up a small refrigerator to put under the house with the smoker & I could see keeping something like this in a reserverd spot.  Sure looks good.
Walt from South East Louisiana
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #37 on: January 26, 2014, 03:45:03 PM »
The bags will hold up as long as you want to age.  They adhere to the surface of the meat and form a bond, so that doesn't change.  According to the website, the best cuts to age are the subprimal cuts; ribeye, strip steak, and top sirloin.  There are differing opinions on length (probably driven by taste) between 14, 21 and 28 days.  I've aged prime rib for 8-9 days in the past, so this is my first 21-day adventure! 

Here's a shot of the steaks prepped with onion salt and Jim Baldridge's Secret Seasoning, and warming to room temp!
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #38 on: January 26, 2014, 03:49:10 PM »
OH MAN! Those look incredible. Can't wait to hear how they taste....but I have my suspicions.

Ben in Chandler, AZ
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #39 on: January 26, 2014, 03:54:17 PM »
 ;D ;D
Tony from NW Arkansas
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #40 on: January 26, 2014, 06:24:13 PM »
The steaks are done and consumed!!  All I have to say is OH...MY...GOD!!  These are the best steaks I've ever eaten, or cooked!  Even my wife (who doesn't really love steak) said they were the best steaks I'd ever made, and I've been cooking steaks for her for almost 30 years!!  Imagine a tender filet mignon; that doesn't have anything on this!  And the funny part is, I believe this was "select" grade!  Not even choice or prime!

I can't even describe the tenderness and beefy flavor profile!  Incredibly juicy, fork-tender, and full-flavored!

If you're even thinking about trying dry-aging, GO FOR IT!  Definitely worth the 3-week wait!

Oh, and did I mention... WOW!!! ;D ;D
« Last Edit: January 26, 2014, 08:14:38 PM by DivotMaker »
Tony from NW Arkansas
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BHamel

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Re: 21-day dry-aged ribeyes!
« Reply #41 on: January 26, 2014, 06:38:40 PM »
Wow!!!  I think the company that makes the bags for dry aging is gonna owe you a commission!  I believe you may have just upped their sales by a measurable percentage.  Those look amazing!  I will be doing this soon.
Ben from Ohio
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DivotMaker

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Re: 21-day dry-aged ribeyes!
« Reply #42 on: January 26, 2014, 06:46:28 PM »
Hehe...Make the check payable to:...lol!  Yeah, it's stupid simple, and they work as advertised!  Literally, the hardest part is the wait, and the trimming!  I broke a sweat trimming that bad boy!  Well-worth-it, though!  Amazed at the results!
Tony from NW Arkansas
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benjammn

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Re: 21-day dry-aged ribeyes!
« Reply #43 on: January 27, 2014, 01:48:55 AM »
WOW those results are amazing and were probably heavenly to eat. Great work Tony. I will be ordering up those bags
Ben in Chandler, AZ
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Wik

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Re: 21-day dry-aged ribeyes!
« Reply #44 on: February 27, 2014, 10:19:10 PM »
Hey Tony,
Finally, my kegerator is alive again so I can start this dry aging process.  Quick question do you trim it at all before putting in the bag?  Seems like it wouldn't be necessary or needed since you trim afterwards anyway.  Plus I'd think you would want to pull in that flavor as much as possible to the meat.
Assume it is as easy as 1, 2, 3:
1 - Buy Whole Ribeye
2 - Rinse, pat dry, and bag it in the special bag
3 - Wait & Trim
Thx,
Wik
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