Drybag Aged Steaks (Pic Heavy)

Discussion in 'Beef' started by mossymo, May 6, 2012.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Drybag aging of steaks with a beef ribeye and a Beef loin strip.  Here it is in the Cyrovac'd package from SAM’s Club.

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    Drybag sealed and ready for a long nap in the fridge.

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    On March 19th this was placed in a fridge that doesn’t get opened everyday so that it wouldn’t get disturbed in its resting. It was placed on top of a cooling rack on the bottom shelf of the fridge so that it would have air circulating all around it and would be in the coolest part of the fridge.  It stayed there until May 3rd (47 days of aging).

    It doesn’t look real pretty coming out of the fridge….

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    Out of the drybag package and cut into nice thick steaks. So far no trimming has happened. There is a hard crust that forms on the outside of the meat that needs to be trimmed away before grilling or cooking.

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    Here is an example of one of the steaks trimmed up.

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    All the steaks trimmed up , ready for the FoodSaver and into the freezer for a later date with the Yoder!

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    www.drybagsteak.com

    Drybag aged ribeye, shrimp, brussels sprouts and garlic toast

    Here a few ribeyes that were drybag aged from March 24th to May 3rd (41 days),trimmed up and ready for the Yoder! Forgot to get a picture of them seasoned with my wife's Tatonka Dust.

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    Shrimp seasoned with Tatonka Dust, some minced garlic, and about a tablespoon of butter cut up and added to the pan.

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    Steaks went on the grill for an hour at 150º  getting some nice charcoal smoke, love the smell around the grill using these charcoal pellets!  Pulled ribeyes off and fired up the Yoder to 550º for some reverse sear action! Here the ribeyes are getting a couple of minutes on each side on the GrillGrates.

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    Other side the grill had brussels sprouts, shrimp and garlic toast.

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    Ribeyes on the flip side….

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    Plated up…. Don’t forget the mushrooms and onions for the steak!

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    The steaks were the best we have ever had and you didn’t even need a steak knife to cut them.  We will be doing many more drybag aging steaks, in fact the following day we picked up another ribeye to drybag age! This post is being made 3 days after we ate the ribeye's so you would know we did not get sick from them...             

    Thanks for looking!
     
    michael ark likes this.
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    WOW

    Freaking awesome.

    I have a dry bag system but dont use it much.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very Cool!...JJ
     
  4. michael ark

    michael ark Master of the Pit

    Dude that looks great. Points Thumbs Up
     
  5. have not heard of the drybag age processing!  The look impressive.  Would love to try that myself!
     
  6. flatbroke

    flatbroke Smoking Fanatic

    were do we read up on this dry bag stuff? Looks great.
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Here is where I started - www.drybagsteak.com and then there are also forums where that is what their focus is on.
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Amazing the meat must be soft like butter.
     
  10. Those look fantastic. How I love a rib eye.
     
  11. thoseguys26

    thoseguys26 Master of the Pit

    So I can just buy their 'dry bags' online and use it just like I vacuum seal anything?
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I believe you can use SOME foodsaver machines with their bags, but there is also some extra piece that you need with it.   The VacMouse adapter strips.  I would check with the company first before assuming that they will work with your machine. 
     
  13. thoseguys26

    thoseguys26 Master of the Pit

    You know I will!! I'm really excited about this one. 

    Is there any danger in aging the meat?... temp, humidity, etc? If you have some quick links for reference I'd love to see em. Otherwise I'll have to go take a look at their website. I've seen it on TV before a bunch and have never personally tried an aged steak. Can't wait. 
     
  14. thoseguys26

    thoseguys26 Master of the Pit

    They actually say on there website that it's a good thing to disturb it by opening the door a bunch. 

    "with good temperature control and air flow--the more often it is opened and closed, the more often the refrigeration cycle stirs up the air and temperature--a good thing for dry aging."

    So apparently opening the door is a good thing!  I just made an order, gotta try this out. Thanks for sharing, can't wait.
     
  15. My husband loves this idea .. I don't understand why a regular food saver bag wouldn't work tho .. any links on why not ?
     
  16. eppo

    eppo Meat Mopper

    This looks like an awesome idea. Guess i'll put it on next years xmas list, and get some meet ready for next summer.

    I've never had any dry aged meat... Dont have that kind of money laying around. So is the taste difference like night and day?
     
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    A FoodSaver vacuum sealer bag does not allow for the product sealed to let out moisture as where a Drybag for aging does, As the meat product in the Drybag releases moisture, it is safely dry aging at refrigerated temperature.
    I am not exaggerating when I say you can cut an inch a half steak with a butter knife or the edge of a fork... and the taste is just tremendous for a real beef flavor is the best way I can describe it.
     
  18. Cool I get it .. Thanks
     
  19. daniel75633

    daniel75633 Newbie

    i'm looking to do this in the next couple of months, found a website that sold the bags called drybagsteak.com, i'm going to go with the Striploin and cut into New York strips, should be good, just gotta keep the wife and kids from looking at the meat when the process is done lol
     
  20. Those look great!!!

    I have a strip loin and a rib eye drybag aging now, They've been in there 2 weeks today. Gonna give the the strip another week, and the ribeye 2 more weeks.
     

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