Waygu Dry aged - "How to" on Pellet Grill?

[SoDakSmokerGolfer]

Hello all,

My steaks were done before I could buy my pellet grill... thought I would share some pic's and ask for any tips for cooking a steak on a pellet grill to perfection

They were aged for 48 days... and yes they are from Strube

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[Pappymn]

That is some supreme beef you have. Enjoy.

 

[roburado]

 

[RickB]

Wow! Look at that marbleing. Can you say steak tartare? Only way you could screw those up is cook them past about 130-135 before your rest. Cook them as high and fast as you can. Rare to med-rare at most. I so envy you.

Ps.. I'll trade you a nike driver for that one on the bottom left!

 

[Big Poppa]

actually rick I disagree I have cooked hundreds of wagyu and you need to reverse sear to render the fat our....also you can cook them about 5 degrees more than a regular steak due to the fat content....smoke at 250 until the internal hits 125...then sear and flip test....

I have the strube strips for 21 a pound...cant beat it

 

[383inTheD]

Dry Aging Tips?

Hey SDSG -

It looks like you did a dry aging at home. What technique did you use? Do you have any dry aging tips to share?

Have you seen or tried the DryBagSteak product?

So just how much better can a Strube get after aging?

-383

 

[SoDakSmokerGolfer]

Hey SDSG -

It looks like you did a dry aging at home. What technique did you use? Do you have any dry aging tips to share?

Have you seen or tried the DryBagSteak product?

So just how much better can a Strube get after aging?

-383

These were done with the dry aging bags. They work really well. I have done a few whole strip loins and whole ribeyes (choice cuts) before I jumped into the deep end with Waygu. There is a bit of a process for using the bags. It isn't hard but just takes some practice to get the vac seal right. It really helps to have a second set of hands when it comes to getting a whole subprimal cut into the bag. And last it is best if you can have dedicated fridge for doing this in. There is a smell that is given off during the dry aging. It isn't a bad smell but it really isn't a smell that you want getting into other food. I use my beer fridge in the garage.

As for the taste... "they go all the way to 11" (yes that is a spinal tap ref)

Dry aging in general brings out the umami taste in meat. It is a taste that is hard to put your thumb on but you know it is there - and yes very yummy.

Waygu is a very rich full flavor meat. When you dry age it it really concentrates that... My wife and I find that it is like eating a really rich over the top dessert that is sooooo good but you just can't eat a ton of it. We normally only cook one of these steaks (like pictured) for the both of us and cut in half.

 

[Big Poppa]

spinal tap eh? I make guitars for nigel....

 

[RickB]

actually rick I disagree I have cooked hundreds of wagyu and you need to reverse sear to render the fat our....also you can cook them about 5 degrees more than a regular steak due to the fat content....smoke at 250 until the internal hits 125...then sear and flip test....

I have the strube strips for 21 a pound...cant beat it

While I've cooked my fair share of prime grade steaks I have never cooked a waygu. Just assumed it would be similar. Thanks for the tip.

 

[Big Poppa]

yeah rick they are a bit different from prime and at normal temp they look rarer....