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Anyone here age their steaks?

post #1 of 5
Thread Starter 

Interested to play around with this a bit.  It seems that the wet age will tenderize but not concentrate the flavor and may maintain that slight metallic flavor.  Seems dry age might have a slight edge in flavor but at the cost of trimming the skin off after as well as being a PITA for larger volumes. 


I was wondering about doing only a 1-2 week dry age or just stick with the wet age which seems like nothing more than buying a primal cut from the store already vac sacked and let er sit for a few more weeks...


The "skin" that is formed in dry aging does scare me a bit and probably not looking to reinvent the wheel.  Will probably upgrade to Waygu beef at some point and that combined with wet age is probably as close to perfection as one can get..

post #2 of 5

Contact Barbie Queen she won a contest using this method

post #3 of 5

I LOVE the drybag system (which I was lucky enough to win). http://www.smokingmeatforums.com/forum/thread/104369/time-to-try-out-my-new-dry-bag-system-the-conclusion  I've been using boneless ribeye from Costco, so far. I've got my fourth slab o' ribeye going on it's 2nd week in the spare fridge as we speak!  I went 4 weeks with my last batch.  check with RRPIL here on this forum, and at drybag's website and forum.  http://www.drybagsteak.com/forum  Even if you don't want to spring for the "system", you can buy some bags to try; you need at least a foodsaver type vacuum sealer for these.  The bags may seem pricey, but when I did the math, and tasted the results, not so much!  We're totally spoiled by aged steaks now, way better than a real pricey steak house here in town that wet-ages, and just as good, or better than our local good steak house (one big problem, if we don't go there any more I don't get my good martinis and manhattans - a serious downside).  The trim that I have "lost" due to the dry aging has not been all that significant, and some folks use it in stock and such so it's not a total loss. I think  a lot of people might trim more than I have found necessary.   Hope this helps a little, even if you don't want to go the "drybag" route, there is still good info on their site.  I can tell you that dry aged steak, however it gets there, is in a league of its own! Cheers

post #4 of 5
Thread Starter 

I have a fridge I can modify and dedicate to the operation if needed.  I think the question right now is if there is really any advantage to the dry bag as opposed to just dry aging in open air?  Would seem if air temp and humidity are controlled properly, it should not make a difference??

post #5 of 5
I finished a 28 dry aged USDA prime ribeye a few weeks ago. No drybag. I just out it into a a dedicated, sterilized mini fridge with a small fan in it.

The process is simple and hard to mess up. I'm currently aging another 17 pound ribeye And a 13 pound NY.
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