65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato

MossyMO

MossyMO

New member
This time Drybag aging steaks went about 3 weeks longer to see if there was much difference. At this point neither my wife or I saw much difference, still a darn good steak and an interesting method to try, the rib-eye was still very tender and flavorful.

Here is the rib-eye roast after 65 days in the Drybag and refrigerated.


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Here is a close up shot of a few of the steaks trimmed, sliced and ready to be vac sealed for the freezer or put on the grill.


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Here are the chosen steaks for last evenings meal with Roasted Garlic Olive Oil, Canadian Steak Seasoning and Tatonka Dust.


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Rib-eye's and Twice Baked Potatoes getting some smoke from the tube smoker for about an hour with the grill running 150º.


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Then fired up the grill to 500º and gave the steaks a quick searing on both sides on the GrillGrates.


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While the steaks were resting the the shrimp got a few minutes on the hot grill for a quick cook.


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Plated for the finish line...


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Bon Appétit!



Thanks for looking!
 
sparky

sparky

New member
those cut up steaks looks so good. the potato has a nice crispness to it. just a great meal. 1st class marty all the way. :)
 
ACW3

ACW3

New member
Marty,
Great looking plate of food!! The steaks look absolutely delicious. The twice baked is killer. The shrimp are just right. What's not to like!!!

Art
 
TentHunter

TentHunter

Moderator
Marty, that is one fine looking meal. I like every part of it.


MossyMO said:
This time Drybag aging steaks went about 3 weeks longer to see if there was much difference. At this point neither my wife or I saw much difference...
Click to expand...

This is good info for those of us thinking about giving it a try!

How long did you dry age last time? That apparently was long enough if you can't tell a notable difference with three more weeks of dry aging.
 
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RickB

RickB

New member
First let me say those look fantastic! I'm thinking I have to try that dry bag. Do you think it's worth the time and trouble? And what do you think is the optimum time for ageing? Also have you frozen the steaks and when eaten found any loss of flavor or tenderness? One more thing, what brand of bags are you using and are they compatible with food saver sealers. Thanks.
 
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MossyMO

MossyMO

New member
Thanks for the compliments!
Had a busy work week, sorry for taking so long to reply to questions.

TentHunter said:
How long did you dry age last time? That apparently was long enough if you can't tell a notable difference with three more weeks of dry aging.
Click to expand...

Last time it was aged for 47 days compared to 65 days this time... I am really up in the air on this yet. This was only the second time I have Drybag aged... think I am gonna need much more experience doing this before I can comment on how long a time is perfect for Drybag aging.


RickB said:
Do you think it's worth the time and trouble? And what do you think is the optimum time for ageing? Also have you frozen the steaks and when eaten found any loss of flavor or tenderness? One more thing, what brand of bags are you using and are they compatible with food saver sealers. Thanks.
Click to expand...

I really like the Drybag technology, I taste a bolder, beefier flavor and the tenderness of the meat is well worth the long wait. I am not sure if it was worth a few more weeks of aging, honestly going to have to eat more rib-eyes from this last batch to decide. I do know it did not hurt anything. One thing I miss from a regular fresh rib-eye is the fat as it is either aged pretty much gone or trimmed off before cooking; but I can live without it in trade for the taste and tenderness.

Our kit came from the UMAi Drybag Steak which come with Drybag's and their specially designed sealer. Some FoodSaver models will work, they may need a VacMouse Adapter strip is how understand it.

Maybe Big Poppa's will start selling Drybag Steak Kits and carrying replacement Drybags!
 
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