35 day New York Strips
- Thread starter mnsmoker
- Start date
DivotMaker
New member
Nice, Jim! You really don't have to go 35 days - 21 days is unbelievably incredible! 
Especially with the NY strips - I think you'll shrink too much at 35 days. Just my 2-cents.
Especially with the NY strips - I think you'll shrink too much at 35 days. Just my 2-cents.
mnsmoker
New member
I went 21 days on my ribeye and I don't think there was a big difference in flavor very tender and juicey for sure. So i think I''ll try alittle longer with the strips they do appear to be aging faster than the ribeye and also shrinking a bit faster. I'm also going to try an hour or so at 140 in the #2 to see what that does before I grill em this time on charcoal not the gas grill, afun addition to the ribs and pork butts. I will post pictures when i slice em up in acouple of weeks.
Walt
New member
According to an EMAIL from UMAI, 35 - 45 days is optimal for rib eye. My 1st was 37 days and was fabulous. I currently have one in, going for 45 - 50 days. I have saved a 37 day steak to cook alongside the new batch.
Keep us updated, i am interested to see the outcome.
Nice mustang Jim. I own its older brother. Check it out!
Keep us updated, i am interested to see the outcome.
Nice mustang Jim. I own its older brother. Check it out!
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DivotMaker
New member
You guys are taking it to "the next level!" It will be interesting to see how much they shrink after that long. It would also be interesting to see how much it weighs after trimming, just to see how much weight gets lost, once you trim the rind.
Cool mustangs, guys! 8)
Cool mustangs, guys! 8)
mnsmoker
New member
I went to food network site and read about dry aging beef, the guy said flavors don't start changing until after 28 days, 45 being what nine out of ten people liked. That was for ribeye but I think the strips will change quicker at least it appears that way just on sight alone I also got a better bond with the NY cut it was a 11 pounder so when I try my next ribeye I'm going to shoot for thr smaller one around 11 pounds, my last one was 16.5......as for the stang Walt all I can say is GOOD GOD !!!!!
DivotMaker
New member
That settles it, Jim - my next one will be at least 28 days! Not sure if I can go longer than that....baby steps!
mnsmoker
New member
They did blind taste tests and most liked the 45 day aged but thats a long wait my current batch is going to get tested at 35......seems like a long time but i still have some of the ribeyes to get me through. I'm anxious to see the difference between the two cuts, used to love NY strips but switched to ribeyes.
Can't stop drooling over Walt's stang wow!!!!!!
Can't stop drooling over Walt's stang wow!!!!!!
DivotMaker
New member
Not sure I can get the wife to give up the fridge space for a month and a half! 
But I may have to convince her "it's for science!" lol!
But I may have to convince her "it's for science!" lol!
Walt
New member
Jim, I bought it in 1983 when I wad 14 and somehow managed to keep it all these years.
There was such a difference in look and feel from day 21 to day 37. I don't think I would go less than 35 on rib rye. I am really looking forward to comparing the 37 to the 45/50 day steaks.
Tony, I'll break down the weight loss by water & waste when done.
There was such a difference in look and feel from day 21 to day 37. I don't think I would go less than 35 on rib rye. I am really looking forward to comparing the 37 to the 45/50 day steaks.
Tony, I'll break down the weight loss by water & waste when done.
mnsmoker
New member
My mini bar fridge works great for this, moved all the beverages to another fridge now this one is dedicated solely for my beef aging hobbie as i plan on doing this often. It would'nt be a to much of an investment to purchase a mini fridge if a guy was going to add this to the smokin hobby. I think I bought this one for 179 bucks.
A rare 70 degree calm day up here so a couple racks of spares and buffalo wings are going to be my job for the day!!!
A rare 70 degree calm day up here so a couple racks of spares and buffalo wings are going to be my job for the day!!!
Walt
New member
Flying back to Rochester in a month. Should be much better weather than last time. -38 with wind chill on the day I left. Definately wasnt smoking weather then.
UMAI recommends only useing a frost free refrigerator, which has a fan to circulate the air. I use a refrigerator drawer @ the bar.
UMAI recommends only useing a frost free refrigerator, which has a fan to circulate the air. I use a refrigerator drawer @ the bar.
Pork Belly
Moderator
I saw when Food Network featured a Steakhouse that was dry-aging. It may have been David Burk's Primehouse. That place took all of the trimmings and rendered them down to a beefy liquid love potion. They put a small ladle of that on each finished steak as they came off the grill. They described it as "a shot of intense aged beef flavor"
Check out Primehouse in Chicago online, they do extreme aging in a Himalayan Salt-Lined Cooler. We are only 60 minutes from Chicago, it is on my list of places to eat.
*Once rendered you might try frying some potatoes in that oil.
*Grind the trimmings and blend them in some deer sausage.
Check out Primehouse in Chicago online, they do extreme aging in a Himalayan Salt-Lined Cooler. We are only 60 minutes from Chicago, it is on my list of places to eat.
*Once rendered you might try frying some potatoes in that oil.
*Grind the trimmings and blend them in some deer sausage.
mnsmoker
New member
Finally an update on my 35 day strips. The taste was incredible really deep beef flavor no steak sauce needed, didn't do much for tenderness, we compared a fresh strip to the aged one in a blind test and there is a huge difference all who tried it picked the aged hands down, I lost 2 1/2 pounds on 12 pounder what I was left with was some really nice but smaller 10 -12 0unce strips, starting a ribeye next week going for 60 days.......if I can stand it that long.
DivotMaker
New member
Wow, Jim...60? Ok, now you guys are just showing off!
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