Dry Aged Steak with Garlic Mash and Asparagus

Dry aged Ribeye with Garlic Mashed Potatoes and Sautéed Asparagus

Let’s roast some garlic



All done



Blanch some asparagus



Get the steak ready. No rub just salt and pepper. Want to taste just the steak.



Let’s cook



All done



A little salad and croissant



Let’s plate it up. A little aujus on the plate with the garlic mash. Add the steak and asparagus



Enjoy!



Just a little footnote. The time and trouble to dry age your beef is well worth the effort. Probably the most tender steak I have ever eaten. The taste is fantastic. Those of you thinking about trying this DO IT!

Steak looks fantastic Rick!

So what are your thoughts on the flavor now that you tried it?

this was a winner from the get go. i like all of it.

Very nice Rick, glad you agree with the taste and tenderness of the Drybag Steak method!

You're really making the wait hard Rick. I have 13 days of dry aging left on a whole rib eye. Counting....

muebe said:

Steak looks fantastic Rick!

So what are your thoughts on the flavor now that you tried it?

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See footnotes

Salmonsmoker said:

You're really making the wait hard Rick. I have 13 days of dry aging left on a whole rib eye. Counting....

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Me too! We should synchronize our carving together

Kind of a labor of love. Well done Rick. I can assure you I would have been paranoid about nailing my desired temp with the level of work you put in.

beautiful rick!

Rick,
What a fantastic looking meal!! If it tasted as good as it looked, you have a winner!!

Art