My first attempt at dry aged rib-eyes

[Chili Head]

Muebe how long you going to let it go? I can't wait to see the final results and report.

 

[muebe]

I was going to wait 30 days. Not sure if I need to wait the full 30 days though. This is a smaller cut and may not need that much time. I can tell you it has taken on a really dark color now

I will post a picture in a bit...

 

[muebe]

Ok the heat must be getting to me! The last pic was day 7

Here is day 11

 

[muebe]

Now at 21 days...

View of the bottom...

Almost there

 

[Chili Head]

Dood three weeks is long enough! Cook that sucker up!!

 

[Tatonka3A2]

It is hard to wait isn't!! It will be worth it!

 

[SmokinSteiny]

looking pretty cool! Can't wait to see it cooked!

 

[Patrick_CT]

Wow Muebe.. looks like a project that a lot more people will also try. One of the reasons I love this forum, it takes ideas that seem too far out of my realm of cooking and makes them doable!

 

[RickB]

Wow would i like some of that. Kroger has thier boneless whole ribeyes on sale this weekend for 5.99 lb. might have to try this.

 

[muebe]

Gonna carve and cook tomorrow! That will be 28 days of aging

 

[cowdog]

Can't wait to see pics and get your report.

 

[muebe]

Ok so it has been 28 days of dry aging..

Weight after dry aging. Looks like it lost about 1/2 lbs because the initial weight was less than 5lbs. Keep in mind that this is bone-in and boneless might see more loss...

So I removed it from the dry age bag. It had a pronounced smell. Not a bad smell just a beefy smell. The bag had become a second skin to the meat. I slowly pulled it away so as to not rip it and have it stick. It pulled away without a problem...

Now time to trim and cut the steaks. Split it down the middle first...

Got 3 good size steaks out of it after trimming the outer bark and removing the bones...

Continued...

 

[muebe]

Now to weigh the 3 steaks...

I seasoned the steaks with BP Double Secret Steak Seasoning and will grill them later today for dinner

 

[RickB]

Those look fantastic. Great color. Got my bags on the way.

 

[sparky]

3 steaks. so? you, me and who else gets one?

 

[RickB]

3 steaks. so? you, me and who else get one?

Need you ask?

 

[muebe]

Ok dry age steaks and garlic bread...

Memphis pre-heated with flame zone insert. Steaks on the grill. Garlic bread on top rack for the ride...

3 minutes, rotate, 3 minutes flip, 3 minutes rotate, 3 minutes done. Thermapen reading 135F...

Garlic bread finished too...

Time for a beer to compliment the steak...

Plated and interior shot

Wow!!! Wow!!! Wow!!!

Fantastic flavor! The BP seasoning complimented the steak perfectly... Not too overpowering.

Super tender and delicious. I am ready to dry age a full size boneless rib eye roast and a packer brisket now

 

[SmokinSteiny]

Man oh Man that looks.............. GOOD! Well Done, Sir!

 

[ACW3]

Muebe,
Ya done good brother!!! Great looking steaks!! You may have converted a few more people to try dry aging.

Art

 

[Deb]

Nice Muebe!