My first attempt at dry aged rib-eyes
- Thread starter muebe
- Start date
Chili Head
New member
Oh yeah! Looks delicious Muebe.
Was there a huge difference over a non aged steak? Or was it mainly just more tender?
Was there a huge difference over a non aged steak? Or was it mainly just more tender?
muebe
New member
It had more of a full flavor and a buttery mouth feel. Just dang good and worth the wait
Salmonsmoker
New member
Perfectly done steak muebe! Excellent choice on the beverage too! I just UMAi'd a full rib eye today. The wait has started.
Patrick_CT
New member
Well Muebe... you are going to make my wife kill me.... I think I will have to try this and hide the meat some where she will not find...
Looks awesome.
Looks awesome.
RickB
New member
Keep us up to date! Looking forward to the results!
RickB
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muebe
New member
Rick I used a "standard" size bag. I found out the "large" bags are too wide for my food saver! I tried using a "large" bag but I had to fold the sides in for it to fit. I got it to vacuum and seal but the seal was not strong due to the overlap. So now I know the " large" bags will not work with my food saver.
Luckily the rib-eye roast fit in the "standard" bag with room to spare
Luckily the rib-eye roast fit in the "standard" bag with room to spare
muebe
New member
Very cool! Can't wait to see your results. We should finish at the same time! You gonna wait 30 days?
I sure am glad this is catching on! The steaks are great when done but there is a "fun" factor watching it age in your own refrigerator
muebe
New member
Kite
New member
I am going to be sneaking into your fridge on a ribeye raid in about 26 days...
Seriously, what do you think about the bags? Are you happy you did this? I am really interested in this but really don't need another "gadget" that gets used once..
Kite
New member
Wife got me a digital fridge thermometer from Wally Mart. Looks like I need to drop the fridge temp a bit. Ideal is 36F to 38F. Good tool to have when dry aging...
I like to monitor the temps in the fridges on my boat so I bought a wireless outdoor thermometer from Fred Meyer (they are sold everywhere). It was inexpensive and works great and I don't have to open the door to check the temp.
muebe
New member
I really like the bags although I did not know the "large" ones won't fit my foodsaver because they are too wide. But then again a 13lb rib-eye roast fit perfectly in a "standard" bag with room to spare so I am not sure I would ever use the larger bag anyways.
There is a little bit of a learning curve on getting the bags sealed properly. They are much thinner than a standard vacuum bag so getting them to trigger my sealer to start and getting the proper seal takes a little bit of finesse.
Once sealed you just place in your fridge and wait for the magic to happen. No need to control the humidity because the bags slow the drying process. You just need to maintain the proper temp 34F to 38F so the bacteria that breaks down the meat can grow. The bacteria is not harmful from what I have read.
I chuckled when I read your comment because technically this is a "gadget" that gets used once then you throw it away. Seriously I understand what you mean. Because of the results I had on my last outing with the small roast I decided to spend over $100 on a hunk of meat. I can foresee myself always having some dry-aged steaks on hand
Very interesting.... It really goes against what a few of the needed elements of dry aging are. Airflow, Growth of the right bacteria, and Primal cut. (for the steak bags).
Dry aging really uses the humidity and airflow of the chamber to drive the reactions that dry age a steak. You want some of that "crust" to grow on the outside of the steak, it is symbiotic with the enzymes inside that are generating all the flavor and buttery texture.
I'm going to have to look into this and see what is going on. Is it really just a wet aged steak, with some moisture wicked out, or is there something else going on here. very interesting!
Also, once you break the packer's cryovac, it is usually very easy to get contamination such that if you re-cryovac, and go for 30 days you can risk contamination in the cryo. (Think about petri dish in science class.... just leaving the lid open for a few hours, then going into incubator created all kinds of fun stuff growing.)
I may have to try this and see what it's all about. Confer with some chef buddies to see what is going on here...
Sterling - have you talked to any of your chef friends about this? any insight into what, specifically, is going on in these bags?
Great thread! Very cool to see the product go start to finish!!
Dry aging really uses the humidity and airflow of the chamber to drive the reactions that dry age a steak. You want some of that "crust" to grow on the outside of the steak, it is symbiotic with the enzymes inside that are generating all the flavor and buttery texture.
I'm going to have to look into this and see what is going on. Is it really just a wet aged steak, with some moisture wicked out, or is there something else going on here. very interesting!
Also, once you break the packer's cryovac, it is usually very easy to get contamination such that if you re-cryovac, and go for 30 days you can risk contamination in the cryo. (Think about petri dish in science class.... just leaving the lid open for a few hours, then going into incubator created all kinds of fun stuff growing.)
I may have to try this and see what it's all about. Confer with some chef buddies to see what is going on here...
Sterling - have you talked to any of your chef friends about this? any insight into what, specifically, is going on in these bags?
Great thread! Very cool to see the product go start to finish!!